Gluten-Free Strawberry Shortcake5 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
Original recipe yields 8 shortcakes
- 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.
Amount Per Serving (8 total)
- 338 cal
- 10.2 g
- 59.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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"
"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++++++++++"
"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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