Gluten Free Strawberry Shortcake

Strawberries were on sale at the grocery store so I was inspired to create a fun Gluten Free dessert! I didn’t want to go too fancy or difficult so I decided to go with good ol’ Strawberry Shortcake. During my gluten eating days I would love to use angel food cake. I have never made shortcake before.

After searching around I found that Live Gluten Freely had a GF recipe using GF Bisquick – my favorite!

Here is their recipe

4 cups (1 qt) strawberries, sliced

1/2 cup sugar

2 1/3 cups Bisquick® Gluten Free mix

1/3 cup butter or margarine

3/4 cup milk

3 eggs, beaten

1/2 teaspoon vanilla

3/4 cup whipping cream, whipped

1. In small bowl, mix strawberries and 1/4 cup sugar; set aside.

2. Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.

3. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.

I did vary it a little. First I cut it in half because I was only cooking for the Hubs and me. Second I added a dash of cinnamon and nutmeg to the dough. A also let my strawberries sit in the sugar overnight. This creates all that yummy, sugary juice! Before baking I covered the top with melted butter and put baking sugar crystals on top.

The end result was fantastic and super tasty! The shortcake was dry in the way shortcake is supposed to be dry. It was also dense enough to hold the strawberries and cool whip without falling apart.

This is a keeper and if I’m honest I licked my plate – literally!
Happy Gluten Free Baking!

This post is linked to: The Gluten Free Homemaker and Slightly Indulgent Tuesday.