Gluten-Free Strawberry Shortcake Recipe -
Gluten-Free Strawberry Shortcake Recipe
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Gluten-Free Strawberry Shortcake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 shortcakes Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jun 05, 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.

Most Helpful Critical Review
Apr 28, 2014

These had good flavor, and a decent texture when warm. There's no way you could cut them in half though, since they turned out flat as pancakes. If I make them again, I'll try chilling the batter to see if that will stop them from spreading. Once these were cooled, they were crumbly and dry. My family liked them, regardless of flaws.

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 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++++++++++

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 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!

May 05, 2013

Very easy recipe! I had to modify since I didn't have everything on hand. I used 2 cups of King Arthur's GF All Purpose Baking Mix rather than mix all the flours and starches together... And then I used coconut oil in place of the shortening. VERY GOOD. I started tasting it while it was still warm and it was hard to stop! :) I made this for my hubby's birthday cake and he loved it.

Jun 12, 2013

Delicious! I thought I was going to have to give up shortcake with my gluten, but not so! This recipe is awesome. I used coconut oil and white rice flower, and it turned out great. Because I cook for everyone (hubby and 4 kids), I needed everyone to buy into the GF shortcake and it was a huge hit! Thanks for sharing!

May 11, 2014

I tried this tonight with my own gluten free flour blend that includes equal parts coconut flour, sorghum flour, tapioca flour, cornstarch and white rice flour. (2 cups total) I sprinkled nutmeg and cinnamon on top. I used almond milk instead of skim milk and coconut oil instead of vegetable shortening. It turned out perfectly and we couldn't stop eating them plain--awesome with strawberries too.

Apr 10, 2014

Absolutely Delicious!!!!! I am truly suprised that this recipe only has 5 reviews. This is the best Gluten free strawberry shortcake that I have had in a very long time!! The only thing I changed was coconut oil instead of shortening.Thank You Dstier for sharing your recipe


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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