Best 2 Gluten Free Strawberry Shortcake Recipes

GLUTEN-FREE STRAWBERRY SHORTCAKE

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.

GLUTEN-FREE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
• Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
• Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
• Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.