My excessive cholesterol and celiac disease were both identified. Here is a recipe that my entire family enjoys that is gluten-free.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 shortcakes |
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
- 6 tablespoons vegetable shortening
- ⅔ cup white sugar
- ¾ cup skim milk
- 4 cups sliced fresh strawberries
- 2 cups reduced-fat whipped topping
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 394 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I mad this using King Arthur’s baking mix, it was delicious. Even my husband that hasn’t really liked anything that I have made gluten free, loved them. I used muffin tins and muffin paper for easy baking and clean up. Have made them twice now!!
My granddaughter has celiac and I made this especially for her on Easter. She loved it and so did all the other guests. I followed the directions, but substituted coconut flower for tapioca flower. It was simple to make and looked beautiful!
Used quinoa and coconut flours instead of rice and tapioca. Looked like standard shortcakes. Tasted pretty close and still tasted good the next day…according to my adult daughter who needs to eat GF. I will definitely make these again!
Subbed Arrowroot for cornstarch. Subbed Palm Shortening for vegetable shortening. Used whole milk instead of skim. I added 2 T of Homemade Vanilla to it as well. On another baking adventure. I Subbed Coconut Oil for vegetable shortening. I subbed Raw Cream for skim milk. We have now made in twice in 2 weeks. Nummy I almost foot the key to cutting them in half. I bake them in If You Care Muffin tins. Slides right out!
This is a good shortcake. It is a bit crumbly, but hey-that’s what forks are for. I also left out the xanthan gum so I expected a crumb or two. Mine spread out on the baking sheet into one huge sheet cake so I used cookie cutters to make individual servings then used the crumbs to make shot glass shortcakes. 🙂 I put the crumbs in the bottom, then chopped strawberries and then cream sauce and layered it to the rim. Voila! A show stopping fancy dessert. I didn’t use whipped topping but mixed up a rose water cream that was heavenly on the fresh strawberries and this delicate cake. Definitely add this to your gluten free dessert Top 10 list. Easy enough to make in a few minutes for a quick snack o even prepare for an “oooh” and “ahhhh” treat when friends come over. Thank you for your recipe.
The flavor was really good; however, mine came out flat and looked more like cookies. I’m not sure why they spread like they did and I have to agree with another reviewer, they were crumbly, very crumbly. Regardless of the cookie-like appearance and crumbliness we served them in a bowl topped with strawberries and whipped cream and they were gone in a flash. This was a nice treat and I will make it again despite their shape.
Delicious flavor!! I didn’t need as much milk as called for, so follow recipe and add alternately like it says!!!
I tried this tonight with my own gluten free flour blend that includes equal parts coconut flour, sorghum flour, tapioca flour, cornstarch and white rice flour. (2 cups total) I sprinkled nutmeg and cinnamon on top. I used almond milk instead of skim milk and coconut oil instead of vegetable shortening. It turned out perfectly and we couldn’t stop eating them plain–awesome with strawberries too.
These had good flavor, and a decent texture when warm. There’s no way you could cut them in half though, since they turned out flat as pancakes. If I make them again, I’ll try chilling the batter to see if that will stop them from spreading. Once these were cooled, they were crumbly and dry. My family liked them, regardless of flaws.
Absolutely Delicious!!!!! I am truly suprised that this recipe only has 5 reviews. This is the best Gluten free strawberry shortcake that I have had in a very long time!! The only thing I changed was coconut oil instead of shortening.Thank You Dstier for sharing your recipe
Delicious! I thought I was going to have to give up shortcake with my gluten, but not so! This recipe is awesome. I used coconut oil and white rice flower, and it turned out great. Because I cook for everyone (hubby and 4 kids), I needed everyone to buy into the GF shortcake and it was a huge hit! Thanks for sharing!
Very easy recipe! I had to modify since I didn’t have everything on hand. I used 2 cups of King Arthur’s GF All Purpose Baking Mix rather than mix all the flours and starches together… And then I used coconut oil in place of the shortening. VERY GOOD. I started tasting it while it was still warm and it was hard to stop! 🙂 I made this for my hubby’s birthday cake and he loved it.
This recipe surprised me. I often avoid brown rice, but the flavor worked well with this. I did substitute potato starch for the cornstarch and it seemed to make no difference. Be aware that when you bake it it didn’t hold it’s shape and spread a lot. I was very concerned about how it was going to turn out and even though the shape was large and round, the consistency and taste were great!
This is an ABSOLUTELY wonderful recipe! I made this for my mother-in-law who has siliac disease and after the first bite, she was like a little child eating cake. Her comment was “I have not had this taste in over 20 years!” I did not change a single thing with this recipe! I profess I am not an outstanding cook – just somebody who likes to try different recipes provided by the wonderful cooks/people like DStier who had taken the time out to share them with us. THANK YOU!!!!!!!!!! 5++++++++++
AWESOME!!!! This was very good. My whole family enjoyed it. I just kept eating it even plain without the strawberries. It’s a keeper.