Gluten-free Country Strawberry Shortcakes
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.