Gluten-Free Strawberry Shortcake

5 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 1 hr 30 min

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

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Metric US

Original recipe yields 8 shortcakes

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
338 cal
17%

Fat
10.2 g
16%

Carbs
59.4 g
19%

Based on a 2,000 calorie diet

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Reviews (5)

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DESLUE

Jun. 5, 2011

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

Tweety

Jun. 20, 2012

"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 had thi..." See mores taste in over 20 years!" I did not change a single thing with this recipe! I profess I am not an outstanding cook - just somebody who likes to try different recipes provided by the wonderful cooks/people like DStier who had taken the time out to share them with us. THANK YOU!!!!!!!!!! 5++++++++++"

gfmom

Jul. 11, 2012

"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 when you ..." See morebake it it didn't hold it's shape and spread a lot. I was very concerned about how it was going to turn out and even though the shape was large and round, the consistency and taste were great!"

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