How To Make Vegan/Gluten Free Strawberry Shortcake
Ramekins Round Shape - 5 Ounce -Set of 6, 4.8 x 0.8 Inch
Egg, using egg replacer
- we use Bobs Red Mill Gluten Free Egg Replacer, as directed.
Gluten free, All purpose flour
- we use King Arthur Gluten Free All Purpose Flour.
- we use unsweetened plain almond milk.
Heavy plant based whipping cream (whipped)
- we use Chobani Oat milk, Plain Extra Creamy (in the red container)
- Chop into halves
Preheat oven to 350 degrees
Grease round ramekins and set aside
Whip heavy cream, until fluffy (we use an electric mixer to whip it fast) (set aside)
In a bowl, add cream, sugar, and shortening (mix a few times)
Add egg replacer and vanilla (mix well)
Combine dry ingredients
Add alternately, dry ingredients and milk to cream mixture
Pour into individual ramekins and place on baking sheet
Place in oven at 350 degrees for 20-25 minutes
Cool on wire rack for 10 minutes
Add strawberries and whipped cream