Zubereitung

1. 1

   Preheat your oven to 400 degrees F.

2. 2

   Add the sliced strawberries to a glass bowl and refrigerate until ready to use.

3. 3

   Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.

4. 4

   In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.

5. 5

   In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.

6. 6

   Whisk together.

7. 7

   Make a well in the center of the dry ingredients and gradually add the wet ingredients.

8. 8

   Mix everything together until combined.

9. 9

   Line two baking sheets with parchment paper.

10. 10

    Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).

11. 11

    Bake for 10-12 minutes, or until the shortcakes are just slightly golden.

12. 12

    Allow the shortcakes to cool, then slice them in half with a serrated knife.

13. 13

    Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half.

14. 14

    Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it.

15. 15

    Serve on individual dessert plates.