Gluten-Free Strawberry Shortcake Recipe

Name: Gluten-Free Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup brown rice flour; 2/3 cup cornstarch; 2/3 cup tapioca flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon xanthan gum; 1/2 teaspoon salt; 6 tablespoons vegetable shortening; 2/3 cup white sugar; 3/4 cup skim milk; 4 cups sliced fresh strawberries; 2 cups reduced-fat whipped topping

Servings: persons

2/3 cup brown rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons vegetable shortening
2/3 cup white sugar
3/4 cup skim milk
4 cups sliced fresh strawberries
2 cups reduced-fat whipped topping

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.
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.
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.
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.

424

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup brown rice flour, 2/3 cup cornstarch, 2/3 cup tapioca flour, 1 tablespoon baking powder, and more.

Yes, Gluten-Free Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions