Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

11
Dawn Opicka Stier 5

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

Ingredients

1 h 30 m servings 338 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

11
  1. 18 Ratings

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AWESOME!!!! This was very good. My whole family enjoyed it. I just kept eating it even plain without the strawberries. It's a keeper.

This is an ABSOLUTELY wonderful recipe! I made this for my mother-in-law who has siliac disease and after the first bite, she was like a little child eating cake. Her comment was "I have not h...

This recipe surprised me. I often avoid brown rice, but the flavor worked well with this. I did substitute potato starch for the cornstarch and it seemed to make no difference. Be aware that whe...