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Gluten-Free Strawberry Almond Shortcake

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Contrary to popular belief…”gluten-free” does not mean “will taste less amazing” . In my opinion..this gluten-free version of Strawberry Shortcake is even more flavorful and delicious than it’s glutenous cousin.

I’m pretty convinced I have some food allergies or sesitivities and I’ve been playing around with determining what they are. Trying to rule out some of the major offenders…I’ve been eating gluten-free for the past couple of weeks.

My favorite local market ( think Whole Foods healthy organice but locally owned) had a display of these most perfect looking strawberries.

strawberries

I brought the berries home because…well…they were just screaming…”Susan..PLEASE take us home”…not really sure what I was going to do with them. So many options. They had been displayed right next to some beautiful looking short cakes, and I was wondering if I could create a gluten free version of the short cake?

So now let me take stock of whats in the kitchen…i have strawberries…check…i have gluten-free Bisquick..check…I have whipping cream…check…butter/sugar/ eggs..check, check, check,…i have vanilla extract and milk…oh crap..no…but what can I substitute? oh I have vanilla flavor Almond milk..ok that will work..commense cooking..here’s my adapted, and really YUMMY version.

strawberry shortcake

Gluten-Free Strawberry Almond Shortcake
 
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Recipe type: Gluten Free Strawberry Almond Shortcake
Cuisine: Dessert
Serves: 6
Ingredients
  • 4 cups ( 1 qt) strawberries, sliced
  • ½ cup sugar
  • 2⅓ cups Bisquick Gluten Free mix
  • ⅓ cup butter
  • ¾ cup Vanilla flavor Almond milk
  • 3 eggs, beaten
  • ¾ cup whipping cream, whipped
  • 12 whole almonds, crushed
Instructions
  1. Preheat over to 425 F
  2. Mix cut strawberries with ¼ cup of sugar and set aside
  3. Combine Bisquick mix and the remaining ¼ cup sugar, cut in butter with a fork
  4. Add the Almond milk and eggs and stir until all ingredients are mixed in.
  5. (dont worry if the butter is not completly mixed- the little pockets of butter in the shortcakes taste fantastic!)
  6. Grease a cookie sheet and drop 6 spoonfuls of mix onto the pan (each will be approx. the size of a small apple)
  7. Bake 10-12 min. or until the tops of shortcakes are turning golden brown
  8. Let the shortcakes cool for approx. 5 mins. and them slice in half with a serrated knife; layer strawberries and top with whipped cream and chopped Almonds

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