Gluten-Free Strawberry Shortcake recipe

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Ingredients

⅔ cup brown rice flour
⅔ cup cornstarch
⅔ cup tapioca flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons vegetable shortening
⅔ cup white sugar
¾ cup skim milk
4 cups sliced fresh strawberries
2 cups reduced-fat whipped topping

Nutrition Info

338.5 calories
carbohydrate: 59.4 g
cholesterol: 0.5 mg
fat: 10.2 g
fiber: 2.5 g
protein: 2.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 393.7 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl, set aside. Grease a baking sheet, or cover with a sheet of parchment paper.

  2. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.

  3. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.

  4. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.

Recipe Yield

8 shortcakes

Recipe Note

I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.

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