Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
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.
Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
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)
| 339 | Calories |
| 10g | Fat |
| 59g | Carbs |
| 2g | Protein |
