For a richer flavor, brush the tops of the shortcakes with melted butter before baking. Macerating the strawberries with a little sugar for about 30 minutes before serving enhances their natural sweetness. To make ahead, bake the shortcakes and store them in an airtight container at room temperature. Assemble just before serving. For extra flavor, add lemon zest to the shortcake batter.
Gluten-Free Strawberry Shortcake
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS67
Indulge in the timeless delight of strawberry shortcake, reimagined for gluten-free enjoyment. Light, airy biscuits cradle juicy, sun-ripened strawberries and a cloud of whipped topping for a dessert that's both comforting and guilt-free.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol1 mg
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Fiber3 g
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Protein2 g
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Saturated Fat3 g
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Sodium394 mg
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Sugar24 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together brown rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum. (3 minutes)
03 Step
Recipe View In a large bowl, cream together sugar and chilled vegetable shortening with an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with cold skim milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
05 Step
Recipe View Drop dough by 8 equal portions onto the prepared baking sheet. (3 minutes)
06 Step
Recipe View Bake in the preheated oven for 10-12 minutes, or until the bottoms are golden brown and a toothpick inserted into the center comes out clean. (12 minutes)
07 Step
Recipe View Transfer shortcakes to a wire rack to cool completely. (10 minutes)
08 Step
Recipe View To assemble, slice each shortcake in half horizontally. Place the bottom halves on plates, top with macerated strawberries (if using), and dollop with whipped topping or freshly whipped cream. Cover with the top halves of the shortcakes and serve immediately.
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Mattie Ebert
Mar 9, 2025I added a little vanilla extract to the whipped cream, and it was delicious!
Modesta Botsford
Feb 6, 2025Easy to follow recipe and a perfect dessert for summer!
Amira Sipes
Jan 2, 2025My kids loved these! They didn't even realize they were gluten-free.
Miracle Fritsch
Nov 20, 2024These were surprisingly good! I usually find gluten-free baked goods to be dry, but these were nice and moist.