Gluten Free Country Strawberry Shortcakes Recipe
Updated Feb 15, 2021, Published May 13, 2019
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So, remember in my last post where I mentioned how Mother’s Day makes me think of strawberries? Well … I may have gotten a bit carried away with said strawberries. They were on sale at a local market, so I’m bringing you another delicious strawberry recipe today!
If I’m being honest, my kitchen recently looked like a strawberry festival gone wild. There was jam on the stove (found here – it contains no pectin and no granulated sugar), gluten-free strawberry pies in the fridge, chocolate covered strawberries everywhere, and, of course, gluten-free strawberry shortcakes.
At the heart of this recipe are the shortcakes themselves. Cornmeal gives them texture and an old fashioned country feel and the hint of lemon zest provides just the right contrast to the sweet batter (I used Wholesome Organic Cane Sugar to sweeten it). For easy portioning and pretty presentation, bake these cakes in muffin tins. The shortcakes are delicious slathered with jam as well as topped with whipped cream and macerated berries.
For best results, use very finely milled rice flours which will result in a much more refined texture and taste. Alternatively, substitute the white rice flour, potato starch, tapioca starch and xanthan gum for ¾ cup of all purpose gluten-free flour as long as the flour contains xanthan or guar gum. If your all-purpose gluten-free flour does not contain xanthan or guar gum, then just keep the xanthan gum in the recipe.
Gluten Free Country Strawberry Shortcakes Recipe
Ingredients
- 6 tablespoons unsalted butter, , at room temperature
- 1 ¼ cup granulated sugar,, divided
- 3 large eggs, , at room temperature
- 1/3 cup non-fat Greek yogurt
- Zest and juice of 1 lemon
- ½ teaspoon pure vanilla extract
- ¼ cup yellow corn meal
- ½ cup plus 1 tablespoon white rice flour
- 3 tablespoons potato starch, (not potato flour)
- 1 tablespoon tapioca starch
- 1 teaspoon xanthan gum
- 2 tablespoons cornstarch
- ¼ teaspoon kosher or sea salt
- ½ teaspoon baking soda
- 1 pound fresh strawberries, , hulled and sliced
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Spray 8 large (not jumbo) muffin tins with gluten-free non-stick cooking spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 1 cup sugar on high speed until light and fluffy, about 3 minutes. Turn the mixer to medium and add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the mixing bowl well. Add the yogurt, lemon zest and vanilla extract and mix well.
- In a separate mixing bowl, whisk together the cornmeal, white rice flour, potato and tapioca starches, xanthan gum, cornstarch, salt and baking soda. Turn the mixer on low and gradually add the flour mixture to the butter mixture. Mix until just blended. Scrape the bowl well to finish combining the ingredients and divide the batter evenly between the prepared muffin tins. Bake for 20 minutes or until golden brown, springy to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
- While the shortcakes are baking, mix the strawberries, lemon juice and 2 tablespoons of sugar together and let set.
- Whip the cream with the remaining 2 tablespoons of sugar until soft peaks form.
- To serve, cut each shortcake in half, spoon a little of the juices that have accumulated in the strawberries onto the bottom half. Top with whipped cream, then strawberries and finally the top of the shortcake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Morning! These look delicious, gotta buy the starches, but then I'm definitely going to try these, perfect for an English afternoon tea in the garden
Thanks for sharing, have a good day, hopefully without emergencies or burnt shoes today ;o)
love Charlotte X
Those look absolutely scrumptious, Carol! I like Charlotte's idea to have them for tea, too. Might have to add these to the menu for our May support group meeting where we'll be having tea as our meal. :-)
Shirley
These look great, Carol! We have strawberries on sale this week, so I think we'll be giving these a try. Beautiful pictures!
Oh wow, this looks amazing.
There is a strawberry festival coming up around where I live and I am keeping this recipe in mind till then! Also, Kinnikinnick makes an all purpose Celiac flour as well!
My mouth is watering, whoa! I LOVE strawberry shortcake and haven't had any since going gluten free. This looks so tasty but also too beautiful to eat! :)
~Aubree Cherie
Just pointing out that the recipe as written doesn't say when to add the corn meal. (Although, admittedly it's pretty easy to figure out.)
Thanks Kalinda! I have corrected the error in the recipe.
Your timing is perfect. With strawberry season coming in a few weeks I have been thinking about shortcakes and I am also trying to be more committed to going gluten-free because my husband's health problems have been worse lately. I was thinking, "HOw can I make a really good gluten-free shortcake?" You did a very good job of answering my question!
My favorite shortcakes! The little crunch from the corn meal is a nice texture and they are not too sweet. I make them during local Oregon strawberry season in early June. We eat them open faced with a lot of whipped cream.