My family loves strawberry shortcake as a Fourth of July dessert. This year I made it gluten free with a dairy free topping. I made a few tests and tweaked it until we all agree that this is the best ever! I used Betty Crocker’s gluten free Bisquick mix, making slight alterations. Here is mine:
1 qt fresh strawberries, stems removed, sliced
1/2 C course organic sugar (plus more for dusting)
2 1/2 C gluten free Bisquick mix
1/3 C butter
3/4 C milk
3 eggs, beaten
1/2 tsp vanilla
1 15 oz can coconut milk, chilled
1 T powdered sugar
Add 1/4 C sugar to strawberries, set aside to masticate. Blend remaining 1/4 C sugar with Bisquick, then cut in butter with pastry blender. Add milk, eggs and vanilla, stir to blend. Divide into 6 round shortcake biscuits, place on buttered baking sheet. Sprinkle each with course sugar, about 1/4 tsp each. Bake at 425 for 12 min.
For topping, open coconut milk can and put the thick part only in a food processor. Add powdered sugar through the feed tube. This only take a few minutes, and is delicious!
To assemble: half biscuits and stuff with strawberries and whipped coconut milk.
Happy Fourth of July!
poppy bowls and leaf plates available from Lee Wolfe Pottery