Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.


  • 1 tbsp Baking Powder
  • 2/3 cup Cornstarch
  • 2/3 cup Brown Rice Flour
  • 2 g Whipped Topping
  • 4 cups Strawberries sliced
  • 1/2 tsp Salt
  • 1/4 tsp Gum Xanthan Gum
  • 1/4 tsp Baking Soda bicarb
  • 2/3 cup Tapioca Flour
  • 3/4 cup Skim Milk
  • 6 tbsp Copha

Nutrition Information

Qty per
116g serve
Qty per
Energy 44.335362962963kcalcal 38.355779969853kcalcal
Protein 0.01815gg 0.015702079783003gg
Fat (total) 0.040337037037037gg 0.034896714808016gg
 - saturated 0.12092037037037gg 0.10461164203558gg
Carbohydrate 11.962687037037gg 10.349259849843gg
 - sugars 0.10185185185185gg 0.088114925830543gg
Dietary Fibre 0.14658333333333gg 0.12681339916576gg
Sodium 3.5502666666667mgmg 3.0714363884813mgmg

Nutritional information does not include the following ingredients: Brown Rice Flour, Strawberries, Salt, Gum, Baking Soda, Skim Milk, Copha

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Just because you are gluten intolerant, doesn’t mean you shouldn’t miss out on all sorts of yum yums. You should try this tender and sweet Gluten Free Strawberry Shortcake! That’s right, it’s gluten FREE!


  1. Preheat the oven to 220 degrees C.

  2. Whisk together the tapioca flour, baking soda, baking powder, rice flour, xanthan gum, salt, and cornstarch and then set aside.

  3. Prepare a large baking sheet by either greasing or covering with baking paper.

  4. In another bowl, add the sugar and the copha and beat it with an electric mixer until it's fluffy. Alternate pouring in the flour mixture and the milk, mixing as you go.

  5. Split the dough into 8 equal sized shortcakes on the baking sheet, and bake for 10-12 minutes, or until golden on the bottom.

  6. Remove and let cool on a rack.

  7. Once it's cool, slice each shortcake in half sideways. Put strawberries and a dollop of cream on each one, then serve with the tops back on.

Recipe Hints and Tips:

  • Gluten Free Strawberry Shortcake can be frozen for up to two months.
  • Xanthan gum is available from Health Food Shops or the Health Food Section in your supermarket.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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