Gluten-Free Strawberry Shortcake

April 18, 2016

If you read my last post about running a 5k with a 9 year old, I'm proud to say that she finished it with a happy face! Anyway, after the run, we walked and checked out all the booths to see what snacks to get. We saw the ice cream station. She picked strawberry ice cream without hesitating (it's her favorite). Seeing strawberry ice cream reminded me that I have a box of fresh strawberries in our fridge and also a box of whipping creamy that is almost expired....I thought of making fresh strawberries and cream  for a second but I thought I deserved a more exciting dessert after the race, so I decided to make one of my favorite summer desserts! Strawberry Shortcake. 

 

Since I was in a rush and didn't plan to make strawberry shortcake that day, I went to the grocery store and bought a gluten-free Bisquick! Yes, GLUTEN-FREE!!!!! I got so excited. I glanced through the recipe and it looked really simple. I grabbed a box and went home. 

 

Ahhhh it reminded me of my childhood. Having a picnik with my sisters, playing on the grass and eating strawberry shortcake. It was so good. I was so happy I was able to make it gluten-free. Mitchell was extra happy, he hasn't had strawberry shortcake in a long time. It definitely made his day. I made 6 biscuits for the cake and it was able to keep fresh for another 2 days.

Servings: 6 shortcakes

Level: Intermediate 

 

Strawberry

Ingredients:

1 quart fresh strawberries, sliced

1/2 cup sugar

 

Directions:

1. In a medium bowl, combine strawberries and sugar. Refrigerate for 30 min.

 

Biscuits

Ingredients:

2 1/3 cups Gluten Free Bisquick Mix

1/3 room temperature butter

3/4 cup milk

3 eggs, beaten

1/2 teaspoon vanilla

 

Directions:

1. In a medium bowl, combine strawberries and sugar. Refrigerate for 30 min.

2. Heat oven to 425 F. In another medium bow, combine Bisquick mix and remaining ¼ cup of the sugar. Stir in butter, milk, eggs and vanilla.

3. Drop 6 spoonful onto a nonstick baking pan

4. Bake for 11-12 minutes or until lightly brown. Cool for five minutes. With serrated knife, split shortcakes.  

 

Homemade Whipped Cream

Ingredients:
1 cup heavy cream
3 Tbs white sugar
1/2 tsp vanilla extract 

Directions: 

1. Using a hand mixer, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.

2.  Make sure not to over-beat, cream will then become lumpy.

 

 

Once everything is done, fill and top the biscuits with strawberries and whipped cream.

 

 

 

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ANNA'S EVERYDAY
COOKING TIPS

#1 

Take away the stress by prepping the night before. Cooking will be much more relaxing. 

 

#2
Don't be afraid to adjust the seasonings the recipe requires you to have. 

 

#3

Never rush cooking! 

 

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