Gluten Free Country Strawberry Shortcakes Recipe

Post image for Gluten Free Country Strawberry Shortcakes Recipe

by Carol Kicinski on April 15, 2010

There has never been a better time to be a strawberry lover! Here in Florida strawberries are selling for as low as 4 pounds for $5.00. Needless to say, I have stocked up.

My kitchen looks like a strawberry festival gone wild. There is jam on the stove (stay tuned for that recipe – just a hint, 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. For easy portioning and pretty presentation, bake these cakes in muffin tins. My hubby has been eating the shortcakes slathered with jam as well as having a couple topped with whipped cream and macerated berries. It is hard being the spouse of a food blogger.

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, the just keep the xanthan gum in the recipe.

Gluten Free Country Strawberry Shortcakes Recipe


6 tablespoons unsalted butter, at room temperature
1 ¼ cup granulated sugar – use 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


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.


This Gluten Free Recipe Serves 8 People.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Dessert

{ 9 comments… read them below or add one }

Charlotte April 16, 2010 at 2:04 am

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


gfe--gluten free easily April 16, 2010 at 3:33 am

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. :-)



Jeanine April 16, 2010 at 5:06 am

These look great, Carol! We have strawberries on sale this week, so I think we'll be giving these a try. Beautiful pictures!


Tasty Eats At Home April 16, 2010 at 8:58 am

Oh wow, this looks amazing.


DavePR April 16, 2010 at 12:37 pm

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!


Aubree Cherie April 18, 2010 at 9:07 am

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


Kalinda April 19, 2010 at 5:21 pm

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.)


Simply...Gluten-free April 20, 2010 at 5:53 am

Thanks Kalinda! I have corrected the error in the recipe.


The Short (dis)Order Cook April 22, 2010 at 10:46 am

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!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: