Gluten-Free Strawberry Shortcake

Now you can make delicious strawberry shortcake gluten-free!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 339 Calories

Ingredients

• 1 tablespoon baking powder
• 4 cups sliced fresh strawberries
• 6 tablespoons vegetable shortening
• 2 cups reduced-fat whipped topping
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.66666668653488 cup white sugar
• 0.75 cup skim milk
• 0.66666668653488 cup cornstarch
• 0.66666668653488 cup tapioca flour
• 0.25 teaspoon xanthan gum
• 0.66666668653488 cup brown rice flour

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.