GLUTEN-FREE STRAWBERRY SHORTCAKE

Gluten-Free Strawberry Shortcake image

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

Provided by Dawn Opicka Stier

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

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

Steps:

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 338.5 calories, Carbohydrate 59.4 g, Cholesterol 0.5 mg, Fat 10.2 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 393.7 mg, Sugar 24.1 g