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Strawberry Shortcake Cobbler (Gluten & Dairy Free)

strawberry shortcake cobbler
Cooking Method
Cuisine
Courses
Servings 4
Ingredients
    For the shortcake topping:
  • 20 g polenta
  • 85 g gluten free self raising flour
  • 25 g granulated sugar
  • 45 g dairy free spread
  • 1 egg
  • 30 ml dairy free milk
  • 1 tbsp lemon juice
  • For the strawberries:
  • 500 g strawberries
  • 30 g granulated sugar
  • 1 tsp cornflour
Instructions
  1. Preheat the oven to 200 oC
  2. Whisk together the dairy free milk and lemon juice and set aside for 10 minutes
  3. Place the polenta, gluten free self raising flour and sugar in a bowl
  4. Rub in the dairy free spread until it resembles breadcrumbs
  5. Stir in the egg and milk mixture
  6. Wrap in the clingfilm and place in the freezer to chill for 15 minutes
  7. Place the strawberries, sugar and cornflour in a pan
  8. Cook for 10 minutes or until the strawberries start to breakdown
  9. Pour into a casserole dish
  10. Roll out the dough until 1" thick
  11. Cut into 6 rounds
  12. Place on top of the strawberries
  13. Bake for 20 minutes or until the shortcakes are golden