Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

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Dawn Opicka Stier 5

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

1 h 30 m servings 338 cals
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Original recipe yields 8 servings

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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

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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.

Directions

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  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

12
  1. 19 Ratings

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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...

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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...

Subbed Arrowroot for cornstarch. Subbed Palm Shortening for vegetable shortening. Used whole milk instead of skim. I added 2 T of Homemade Vanilla to it as well. On another baking adventure....

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