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Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake

Cost $10, save $5

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • ⅔ cup brown rice flour
    • ⅔ cup cornstarch
    • ⅔ cup tapioca flour
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon xanthan gum
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • 6 tablespoons vegetable shortening
    • ⅔ cup white sugar
    • 🥛 ¾ cup skim milk

  • Toppings

    • 🍓 4 cups sliced fresh strawberries
    • 2 cups reduced-fat whipped topping

STEPS

1

Preheat the oven to 425°F (220°C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl. Grease a baking sheet or line with parchment paper.

2

Beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the dry ingredients alternately with the milk until just incorporated. Divide the dough into 8 equal portions and place onto the prepared baking sheet.

3

Bake in the oven for 10-12 minutes until golden brown at the bottom. Cool on a wire rack.

4

Slice each shortcake in half once cooled. Place the bottom halves on dessert plates, add strawberries and whipped topping, and cover with the top halves.

NUTRIENTS

Per 1 serving

🔥

339

Calories

  • 2
    Protein
  • 59
    Carbs
  • 10
    Fats

💡 Ensure your baking powder and xanthan gum are gluten-free to maintain the dish's gluten-free properties.Use chilled shortening for a flakier texture in the shortcakes.You can prepare the shortcakes a day in advance and store them in an airtight container before assembling.