Gluten-Free Strawberry Shortcake Recipe

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.