May Strawberries and shortcake


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May is a great month.  Flowers are blooming, and fresh fruits and vegetables are being harvested.  The long winter is over, and we can eat delicious, fresh fruit again.

We are extremely lucky to have one of our local farms, Hill Family farm, growing fresh strawberries.

I have never liked supermarket strawberries.  They are picked before they are ripe, and are consistently on the dirty dozen produce list. 

I was lucky to get the last of the strawberries this year, so I thought, why not make strawberry shortcake?  I used to make it with Bisquick before I went gluten free, but I didn’t know if a gluten-free version would stand up to those wonderful, ripe strawberries.

I found a recipe on Betty Crocker’s website for gluten free strawberry shortcake.  I usually stick to King Arthur for recipes, but in this case, since the original uses Bisquick, I figured that their gluten free version would be the way to go.

Ingredients:

1/4 cup sugar
2 1/3 cups Gluten free Bisquick
1/3 (5.3 tablespoons) Earth Balance dairy free sticks-chilled
3/4 dairy free milk (coconut)
3 eggs, beaten
1/2 teaspoon vanilla
1 pint strawberries, hulled and cut into slices.  You can macerate the strawberries the day before in some sugar to taste if needed.  The amount of sugar will also depend on the ripeness of the strawberries.  Mine only needed about a tablespoon. 
Cool whip, or dairy free whipped topping (cool whip does contain some dairy)

Instructions:

Preheat oven to 425 degrees.  Cover a baking sheet with parchment.

Measure gluten free Bisquick and sugar into a medium bowl.  Cut cold dairy free spread into cubes.

With a pastry blender, begin cutting in the cold spread into the flour mix.  Using your hands, continue to blend in the spread, until the mix resembles course crumbs.  If the spread gets too warm,  put the bowl into the freezer for five minutes, or until the spread is firm again.  You want the spread to be cold, so that your shortcakes are flaky and will rise.

In a two cup measure, whisk milk, eggs and vanilla together.  Stir the mixture into the flour mixture until just blended.

Drop by tablespoons onto prepared baking sheet.  Pat into rounds, if desired.  You should have six to seven shortcakes.

Bake for 12-18 minutes, or until a cake tester comes out clean.  These will not brown on top like regular shortcakes.  

Cool on a rack until completely cool.  Place in zip lock bag and refrigerate.

To Serve:

With a serrated knife, slice shortcake in half.  They might crumble a bit when slicing. They are easier to slice when cold.

Spoon strawberries over the bottom of the shortcake and top with a dollop of whipped cream.

Sit top of shortcake on top of whipped cream, and repeat with strawberries and whipped cream.

These shortcakes came out better than I expected.  They are slightly sweet, a bit crumbly and really complement the strawberries.

You can have strawberry shortcake!  It’s easy with gluten-free Bisquick!

 

 

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