GF Strawberry Shortcake - Double Crust Recipe
The most time consuming part of the strawberry shortcake is the crust, so I always double the recipe, make one strawberry shortcake that day and throw the other ball of crust in the either the refrigerator, if making another one in a few days (it goes VERY fast in our home) or the freezer so I can pull it out any time to make it again! Here is the double crust recipe.
Ingredients
- 2 cups almond flour
- 1 cup arrowroot flour (or tapioca)
- 1/4 cup coconut sugar, brown sugar, or white sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold butter (cut into cubes)
- 1 egg
- 2 Tbsp milk
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, add in the almond flour, arrowroot, sugar, baking soda and salt.
- Pulse until combined. (If you don't have a food processor, mix together.)
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the egg and milk.
- Pulse until it starts to come together and form a ball.
- Remove the dough with your hands and divide the ball of dough in half making two balls of dough. Put one ball in the freezer or the refrigerator to use later.
- Press the ball of dough into the bottom of your prepared pie plate or heated and coated cast iron skillet to form the crust. Remember the cast iron will be VERY hot if you are using one!)
- Bake at 350 degrees for 15-20 min or until slightly brown around the edges and top. Take out of the oven and let cool completely. While it cools, start the whipped topping in the recipe above.