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Gluten and Dairy-Free Strawberry Shortcake Recipe

User Rating 4 Star Rating (4 Reviews)

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Gluten and Dairy-Free Strawberry Shortcake Recipe

Gluten-Free and Dairy-Free Strawberry Shortcake Recipe

Photo 2009 © Teri Lee Gruss

Gluten-Free Strawberry Shortcake is made with a simple gluten-free cake recipe, drenched with juicy summer-fresh strawberries. I used superfine brown rice flour in this recipe for added nutritional value.

This recipe is gluten and dairy-free so it's appropriate for GFCF diets.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 3 pints fresh strawberries
  • 1/2 to 3/4 cup sugar- to taste
  • 1/2 cup superfine brown rice flour OR 1/2 cup plus 1 tablespoon white rice flour
  • 1/2 cup potato starch OR cornstarch OR arrowroot starch
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon guar gum OR xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup Spectrum all-vegetable shortening OR butter
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup canned light coconut milk OR milk
  • 1 teaspoon vanilla
  • Non-dairy gluten-free whipped topping (optional)

Preparation:

Up to one day before serving wash, hull and slice strawberries. Place in a bowl and stir and in 1/2 to 3/4 cup sugar. Cover and refrigerate.

Preheat oven to 350° F / 176° C

Grease a muffin pan with vegetable shortening or use paper cupcake liners.

Note- If you have a shortcake baking pan this adds a nice indentation to the cakes, which is great for nestling the strawberries and for soaking up strawberry juices, but it isn't necessary.
 
  1. Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine.
  2. Place shortening and sugar in another mixing bowl and use a stand-mixer or an electric mixer to cream until fluffy. Add eggs and beat on high just until combined with the shortening and sugar mixture.
  3. Add dry ingredients to the wet ingredients and beat on low until combined. Pour in coconut milk and vanilla and beat until the batter is smooth and fluffy, about 1 minute.
  4. Fill each muffin cup about 1/2 full with batter.
  5. Bake for about 20 minutes until the cakes are lightly golden on top and a toothpick inserted into the center cuts out clean.
  6. Cool cupcakes in the baking pan for about 10 minutes before carefully removing them.
  7. To serve, cut the cupcakes in half and place on individual plates. Spoon about 1/2 cup strawberries and juice over each cake and top with GF non-dairy whipped topping (optional).
Makes 12 servings

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 1 out of 5
Didnt work out for me..., Member sjeanine

I had a hard time with the recipe from the beginning...It said to add all the dry ingredients together, so I did...then realized you needed the sugar in the next step....so I had twice the sugar since I had to get more out to be able to whip. Then I couldnt get the sugar and butter (I used Coconut oil) to whip up...tried for about ten minutes and it never did get frothy. Still, I kept going and when I took it out of the oven (I used one round cake pan) it wasnt done...had to bake an extra ten minutes and the center still wasnt done....I ended up throwing it out because it was so raw inside...tasted like eggs and wet even the next day. : (

0 out of 1 people found this helpful.

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