Gluten-Free Strawberry Shortcake

This fluffy and sweet recipe is the perfect dessert for the warm summer months dining al fresco.

4 cups strawberries
1/4 cup sugar
2 1/3 cups of our gluten-free pancake flour *recipe below*
1/2 cup milk 
3 tablespoons sugar
3 tablespoons butter, melted 
1/2 cup whipped cream (we used canned for the photo but homemade is always best!)

*FGF Gluten-Free Flour Mixture*

Yields: 5 cups


20 ounces finely ground rice flour

2 Tablespoons baking powder

3 ounces potato starch

½ teaspoon Xanthan gum

1 teaspoon salt

3 ounces sugar


Combine ingredients in a large glass mixing bowl and whisk together.


-Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; let them macerate. 

-In medium bowl, stir flour mixture, milk, 3 tablespoons sugar and butter until you get a light dough. Spoon dollops of dough on an ungreased baking sheet. 

-Bake 10 to 12 minutes until golden brown. If you’re making homemade whipped cream, this is a good time to prep that.

-Remove shortcakes from oven, cut in half and fill with strawberry mixture and whipped cream.