Gluten Freesugar Free Strawberry Shortcake Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper.
• Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions.
• Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature.
• Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.

Steps:

• Preheat oven to 375`F. Grease a 12 muffin pan.
• In a large bowl cream butter and splenda and stevia using mixer.
• Add the eggs, egg white and vanilla. Beat until slightly thickened.
• Add baking powder, cornstarch and baking powder slowly while mixing.
• Mix until well blended.
• Fill the bake for 15 minutes. (Test with a toothpick).
• Remove from the pan while still warm.
• Serve topped with strawberries and whipped cream.