Ingredients

• 0.67 cups brown rice flour
• 0.67 cups cornstarch
• 0.67 cups tapioca flour
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 0.25 teaspoons xanthan gum
• 0.67 cups white sugar
• 6 tablespoons vegetable shortening
• 0.75 cups skim milk
• 4 cups sliced fresh strawberries
• 2 cups reduced-fat whipped topping

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
3. 3 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.
4. 4 Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
5. 5 Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

Nutrition per serving