gluten-free-strawberry-shortcake

Gluten-Free Strawberry Shortcake

9 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Dawn Opicka Stier
Recipe by  Dawn Opicka Stier

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

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Ingredients

Adjust Servings

Original recipe yields 8 shortcakes

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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.

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Reviews (9)

Rate This Recipe
DESLUE
23

DESLUE

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

Tweety
18

Tweety

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 this 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
12

gfmom

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 bake 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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 59.4 g
  • 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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Buttermilk Strawberry Shortcake

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