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1
Preheat the oven to 425F.
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2
Line a baking sheet with parchment paper.
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3
Select 6 of the prettiest strawberries and set aside.
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4
Gently crush the remaining strawberries and toss with 2 tablespoons of the sugar.
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5
Set aside.
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6
Whisk together the flour mix, xanthan gum, baking powder, salt, remaining 1 tablespoon sugar, and nutmeg in a large bowl.
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7
Add 1/4 cup of the vegetable shortening and cut in with a pastry blender, two knives, or just use your fingers.
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8
Make a well in the center and pour in 3/4 cup of the rice milk.
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9
Stir with a wooden spoon, scraping up any crumbs from the bottom of the bowl.
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10
Drizzle the remaining 2 tablespoons rice milk into the dough and work in, until the dough holds together.
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11
Turn out the dough onto a floured board and divide in half.
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12
Pat or roll out into two 8-inch rounds.
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13
Slide a frosting spatula under each round to loosen them from the board.
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14
Carefully transfer the first round to the parchment-lined baking sheet.
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15
Warm 2 tablespoons of the remaining shortening until soft enough to spread easily (I give it 30 seconds in the microwave) and brush over the top of the first round.
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16
Top with the second round and bake in the center of the oven for 12 minutes, or until lightly golden.
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17
Remove from the oven and use a frosting spatula to gently separate the layers, sliding it between them all the way around.
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18
Split the two layers.
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19
Transfer the bottom layer to a serving plate or cake stand.
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20
Spread the bottom layer of the shortcake with the remaining 2 tablespoons of shortening.
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21
Warm the crushed berries slightly.
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22
Spoon half over the bottom layer of shortcake, cover with the top layer, and spoon the remaining berries over the top.
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23
Line the outer rim of the cake with the reserved whole strawberries.
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24
Fill the center with the Vegan Whipped Topping (I pipe it on in a swirling pattern, but you could just as easily spoon it).
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25
This shortcake is best eaten immediately.
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26
Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.
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27
Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less).
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28
Remove from the heat and stir vigorously until smooth.
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29
Set aside to cool.
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30
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla.
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31
Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary.
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32
Beat for 2 to 3 more minutes, or until light and fluffy, making sure youve whipped out any lumps.
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33
Serve at room temperature (it solidifies when chilled).
