gluten-free strawberry shortcake

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• 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 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 a dessert plate. evenly divide the sliced strawberries each shortcake, and dollop with the whipped topping. place the shortcake tops on to serve.