Gluten-Free Strawberry Shortcake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.'}

📊 Nutrition Facts

Per serving (8 servings total)