Strawberry Shortcake

Thanks to some end of summer sales, I currently have gads of fresh organic strawberries 🍓 and what better way to celebrate than with this old fashioned favorite.

Here’s What You’ll Need:

4 C. Sliced Strawberries

1/4 C. Sugar

1 1/2 C. Superfine Rice Flour

1/2C. Tapioca Starch

2 T. Sugar

1/2 tsp. Salt

1/2 tsp. Guar Gum

1 t. Baking Powder

1/2 tsp. Vanilla

1 Stick Butter, cold

1 Egg

2/3 C. Cream or Milk (milk substitute such as Almond Milk works well in this recipe)

1 C. Heavy Whipping Cream and 2 T. Sugar, reserved

Decorating Sugar, optional

Preheat the oven to 450 degrees and lightly grease a standard round cake pan.

Combine the strawberries and 1/4 C. sugar in a medium sized bowl and set aside.

In a larger bowl, add all dry ingredients (flour, salt, etc.) and stir to mix.

Cut in the butter using a fork or pastry cutter until the flour mixture is crumbly.


If you don’t have one of these pastry cutters, a fork will work to cut cold butter into your gluten free flour mixture.

Add the egg, vanilla, and cream or milk, stirring until combined.

Pour batter into the prepared pan and bake in a preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.

While the cake is baking whip the heavy cream and sugar until stiff.  Cover and place in the refrigerator to get chilly.

Once the cake is baked, allow it rest until cool enough to handle.  Either serve slices of cake topped with strawberries and cream or, using a biscuit cutter, cut out rounds and split each in half.

For the rounds, place one half on a plate, spoon strawberries and cream on top, replace with the second round and repeat.

Sprinkle with coarse decorating sugar before serving if desired.




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