Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

11
Dawn Opicka Stier 5

"I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 batte...

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

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 h...

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 whe...

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 t...

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...

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...

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 batte...

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 change...

This is a good shortcake. It is a bit crumbly, but hey-that's what forks are for. I also left out the xanthan gum so I expected a crumb or two. Mine spread out on the baking sheet into one huge ...