Gluten-free Strawberry Shortcake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9-12 servings
Ingredients
  • 2 ½ cups King Arthur Measure for Measure flour
  • 1 ¼ cups sugar
  • 3 ½ tsp. baking powder
  • 1 tsp. salt
  • ½ cup non-hydrogenated, organic shortening
  • ½ cup heavy cream
  • 1 ¼ pureed fresh or frozen strawberries
  • ½ cup egg whites
  • ¼ tsp. xanthan gum, optional
Instructions
  1. Preheat oven to 350˚.
  2. Prepare a 9”x13” cake pan by lining with parchment and spraying with non-stick cooking spray. (The parchment will allow you to lift it out without the cake breaking.)
  3. Combine flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, cream sugar and shortening.
  5. Add heavy cream and strawberries and mix well.
  6. Add flour in two batches mixing well.
  7. Add egg whites and beat for one minute on high speed.
  8. Pour into baking pan.
  9. Bake for 30 minutes or until toothpick comes out clean.
  10. Cool for at least 20 minutes before serving.
  11. Perfect warm with fresh strawberries and cream!
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/gluten-free-strawberry-shortcake/