Gluten-Free Strawberry Shortcakes
A delightful gluten-free strawberry shortcake features a simple cake base complemented by fresh, sugared strawberries.
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Instructions
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Preheat the oven to 350 F.
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Wash, hull, and slice strawberries, then combine them with 1/2 to 3/4 cup sugar, stir, cover, and refrigerate.
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Prepare a muffin pan by greasing it or using paper liners.
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Whisk all dry ingredients thoroughly in a medium bowl.
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Cream shortening and 1/2 cup sugar until fluffy, then beat in eggs until just combined.
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Add the dry ingredients to the wet mixture and beat on low until combined.
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Pour in coconut milk and vanilla, then beat until the batter is smooth and fluffy, about 1 minute.
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Fill each muffin cup halfway with batter.
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Bake for 20 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
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Cool cakes in the pan for about 10 minutes before carefully removing them.
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To serve, slice each cake in half, place on a plate, and spoon about 1/2 cup of strawberries and juice over it; optionally top with whipped topping.