Was dying for strawberry shortcake, after picking up gorgeous organic berries. Found the blog for this recipe, and decided to try it out, except that it had to be GLUTEN FREE. Made half the recipe (only for hubby and I). Substituted the flour called for in recipe with my homemade GF flour blend (especially for muffins, cupcakes, etc.) and used GF certified superfine almond flour. Used almond extract instead of vanilla. Fat free half and half in place of the cream, and brushed the tops with it also, then dipped into the almond flour as per recipe. Found it easy to do the folding into thirds, then patted it gently into rectangle as directed. Used sharp chef's knife to cut into 6 cute rectangles that were just slightly larger than recipe called for. Baked in toaster oven 425º, fully done in 12 minutes. Could have taken out sooner, since bottoms were getting a bit too brown. Delicious! Absolutely will make again, especially when our daughter comes to visit with grandbabies in August. THANK you, for such a wonderfully adaptable recipe, with such great explanation and photos.

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