Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake recipe is so tasty, you won’t believe it's completely gluten-free, and it's just as satisfying as the classic.

• 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 the oven to 425 degrees F (220 degrees C). Grease a baking sheet or cover with parchment paper.

Step 2

Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.

Step 3

Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture alternating with milk, mixing until just combined. Drop onto the prepared baking sheet in 8 equal portions.

Step 4

Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

Step 5

Slice each shortcake in half; place bottoms on a plate. Evenly divide strawberries between shortcakes, dollop with cream, close with shortcake tops and serve.