Gluten-Free Vegan Strawberry Shortcake

Put oat flour, almond flour, potato starch, baking powder, sea salt and lemon zest into a medium mixing bowl. Whisk until combined and there are no clumps.

Make a little well in the middle of the mixed dry ingredients. And pour in milk, lemon juice, maple syrup and vanilla extract.

Slowly combine with a spoon or spatula, mix until just combined but don’t over mix.

Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.

Drop spoonfuls onto a parchment lined cookie sheet, you should get 6 larger biscuits. See photo in post for how they should look.

Sprinkle with a touch of cane sugar if preferred.

Bake for 15 minutes, ovens vary but you want them to be just getting brown on the tips. They will cook more as they cool.

Use this time to wash the used utensils and cut strawberries (or whatever fruit you are using).

Once done, allow to cool completely. Then serve with fruit and whipped cream. 

You can serve them sandwich style with the fruit and whipped cream inside or as individual biscuits topped with fruit and whipped cream. If you serve them sandwich style, you will get 3 servings. If you serve them individually you will get 6 servings. I used about 1/2 cup of sliced strawberries per serving.