Prep Time::30 mins
Cook Time::15 mins
Additional Time::45 mins
Total Time:: 1 hr 30 mins
Servings::8
Yield::8 shortcakes
Ingredients
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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
Directions
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.