It’s hard to believe it’s mid-July already. Why not take advantage of the holiday – and the tail end of strawberry season – to serve delicious, gluten-free strawberry shortcake at your summer parties?
I was a big fan of strawberry shortcake before going gluten-free. Strawberries, I often tell my disbelieving kids, are my all-time favorite food. And strawberries on a sweet pastry smothered in sweet strawberry juice and whipped cream? Divine. It didn’t take me long to figure out a way to modify my mother-in-law’s version of strawberry shortcake so my son and I could enjoy a gluten-free version.
– 2 & 1/3 cups Pamela’s Baking Mix
– 3 T butter
– 1/2 cup milk
– 3 T sugar
Recommended for You
– 4 cups sliced, fresh strawberries
– 1/4 cup sugar
– whipped cream
For the shortcakes:
- Pour baking mix in medium mixing bowl. Cut in butter until it is incorporated into the mix.
- Add milk and 3 T sugar, mix together. If mix is too dry, add another splash of milk and continue to mix.
- Using an ice cream scoop, drop batter onto a cookie sheet lined with parchment paper or nonstick foil. Bake at 425* F for 10 minutes, or until the tops begin to turn a golden brown.
For the strawberries:
1. While shortcakes are baking, clean and slice strawberries. Place in small mixing bowl. (Putting the sliced berries in the bowl as they pile up on my cutting board is my kids’ job.)
2. Add 1/4 cup sugar.
3. Stir strawberries and sugar together. Add a small splash of water. Cover and refrigerate. The sugar and juices will combine with the water to make a light syrup.Let the shortcakes cool once they’ve been removed from the oven. To serve, slice a shortcake in half. Top with berries and whipped cream. (For an even more colorful look, add fresh blueberries to the strawberries and sugar!)