Gluten Free Chocolate Strawberry Shortcake Recipes

GLUTEN-FREE STRAWBERRY SHORTCAKE

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.

GLUTEN FREE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 375 degrees. Grease a 12-muffin pan.
• In a large bowl cream butter and sugar, using electric mixer.
• Add the eggs and vanilla. Beat until light and fluffy.
• In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
• Mix until well blended.
• Fill the greased muffin tins half full.
• Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
• Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
• Serve topped with strawberries, and whipped cream.