Gluten-Free Strawberry Shortcake

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

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

Ingredients

• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 tablespoon baking powder
• ⅔ cup white sugar
• ⅔ cup brown rice flour
• 4 cups sliced fresh strawberries
• ¾ cup skim milk
• ⅔ cup cornstarch
• ¼ teaspoon xanthan gum
• ⅔ cup tapioca flour
• 6 tablespoons vegetable shortening
• 2 cups reduced-fat whipped topping

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.