Gluten-Free Strawberry Shortcake

Name: Gluten-Free Strawberry Shortcake
Total time: 90
Yield: 8
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

Recipe by Dawn Opicka Stier from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

8 servings

•

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.