Gluten Free Strawberry Shortcake Recipe 445

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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

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

GLUTEN-FREE STRAWBERRY SHORTCAKES



Gluten-Free Strawberry Shortcakes image

Gluten-Free Bisquick™ Pancake & Baking Mix makes it easy for you to enjoy a classic dessert-strawberry shortcake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 6

Number Of Ingredients 8

4 cups (1 qt) strawberries, sliced
1/2 cup sugar
2 1/3 cups Bisquick™ Gluten Free pancake & baking mix
1/3 cup butter
3/4 cup milk
3 eggs, beaten
1/2 teaspoon pure vanilla extract
3/4 cup whipping cream, whipped

Steps:

  • In small bowl, mix strawberries and 1/4 cup sugar; set aside.
  • Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick™ mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.
  • Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.

Nutrition Facts : Calories 530, Carbohydrate 73 g, Cholesterol 155 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Shortcake, Sodium 670 mg, Sugar 28 g, TransFat 1 g

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