Strawberry Shortcake with Fresh Whipped Cream

From Yoffie Life | Desserts



  • Organic canola oil, for oiling the baking sheet (about 1 teaspoon)
  • 1 1/2 pounds strawberries, hulled and quartered
  • 1 tablespoon honey
  • 1 cup white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 6 tablespoons cold butter
  • 1 cup heavy cream
  • Fresh mint (optional, of garnish)


  1. Preheat the oven to 375°F. Lightly oil a rimmed baking sheet.
  2. Combine the strawberries and honey in a small bowl and set aside to macerate while you make the shortcake.
  3. In a large bowl, combine the rice flour, potato starch, tapioca starch, baking powder, and salt. In a separate bowl, combine the syrup, vanilla, and milk.
  4. Using a pastry cutter or a fork, cut the cold butter into the flour mixture until it resembles sand (no large lumps).
  5. Add the liquid ingredients to the dry ingredients and stir until well combined.
  6. Taking 1/3 cup of the dough at a time, shape it into a ball and gently press flat to 3/4-inch thickness. (The dough should make 6 cakes.) Place cakes on baking sheet, an inch apart. Bake for 18 to 20 minutes, until cakes are firm to the touch.
  7. While the cakes are baking, place the heavy cream in a mixing bowl and whisk vigorously until thick and creamy, about 5 minutes whisking by hand, or 2 to 3 minutes if using an electric mixer on high speed.
  8. To serve, slice cakes in half horizontally. Fill with strawberries and whipped cream, and top with additional berries, whipped cream, and fresh mint.