strawberry shortcake cobbler
strawberry shortcake cobbler

strawberry shortcake cobbler

Strawberry Shortcake Cobbler

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Servings: 4 people


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


  • Preheat the oven to 200 oC
  • Whisk together the dairy free milk and lemon juice and set aside for 10 minutes
  • Place the polenta, gluten free self raising flour and sugar in a bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Stir in the egg and milk mixture
  • Wrap in the clingfilm and place in the freezer to chill for 15 minutes
  • Place the strawberries, sugar and cornflour in a pan
  • Cook for 10 minutes or until the strawberries start to breakdown
  • Pour into a casserole dish
  • Roll out the dough until 1" thick
  • Cut into 6 rounds
  • Place on top of the strawberries
  • Bake for 20 minutes or until the shortcakes are golden