Thursday, July 4, 2013

Gluten Free Strawberry Shortcake!


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!

ice blue poppyred poppy 1

poppy bowls and leaf plates available from Lee Wolfe Pottery


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