READY IN 1½ hrs

Gluten-Free Strawberry Shortcake

Read Reviews (5)

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

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 1 hr 30 mins

Reviews More Reviews

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.

—DESLUE

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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++++++++++

—Tweety

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10 Ratings

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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!

—gfmom

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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.

—MeMe Muffin Mama

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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!

—Christy

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Nutrition

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.

Nutritional Information

Gluten-Free Strawberry Shortcake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 338
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
** Saturated Fat 2.5g 12 %
Cholesterol < 1mg < 1 %
** Sodium 394mg 16 %
** Potassium 199mg 6 %
Total Carbohydrates 59.4g 19 %
** Dietary Fiber 2.5g 10 %
Protein 2.3g 5 %
Sugars 24.1g
** Vitamin A 1 %
** Vitamin C 81 %
Calcium 19 %
** Iron 9 %
** Thiamin 2 %
** Niacin 10 %
** Vitamin B6 8 %
** Magnesium 10 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.