Gluten Free Strawberry Shortcake Recipes
GLUTEN-FREE STRAWBERRY SHORTCAKES
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
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
GLUTEN FREE STRAWBERRY SHORTCAKE
This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It's quick, its easy, and its really really yummy!!! Try it, you won't be dissapointed!!!!!
Provided by GlutenFreeGirl
Categories Dessert
Time 30m
Yield 12-15 Little cakes, 12-15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 172.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 82.3, Sodium 130.2, Carbohydrate 20, Fiber 0.1, Sugar 9.9, Protein 2.2
GLUTEN-FREE STRAWBERRY SHORTCAKE
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
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
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