With strawberries being in season, I have been blessed with a weekly abundance of bright, red, plump and juicy organic strawberries in my CSA box. I decided to make some strawberry shortcake this weekend to take to a Memorial Day BBQ. To quote one gluten-eater, they would not have known the biscuit was gluten-free had I not told them! I don’t know why, after all this time, that comments like those still makes me feel good and “normal.” This food IS normal to me and my family, so why do I still care about that validation? 😉
(If your memories of strawberry shortcake involved those little cake “cups” that are found in grocery stores, I found a neat little pan a few weeks ago that you might be interested in, it is called a Dessert Shell Pan and is made by Wilton. I had to buy the pan for a cupcake decorating class I took, and there are some cute little themed cupcakes that you can also make with it. I will be sharing those ideas soon).
2 1/3 cups Bisquick (I used Better Batter GF Pancake and Baking Mix for this batch, but I have also used Pamela’s Pancake and Baking Mix in the past and it works great too. If you do not have either of those products, here is the link to a Homemade GF Bisquick Mix Recipe.)
1/2 cup Milk (I used Rice Milk)
3 Tbs. Sugar
3 Tbs. Butter (I used Earth Balance)
- Heat oven to 425° F.
- In a medium bowl, stir gluten-free baking mix, milk, sugar and melted butter until soft dough forms.
- Line a baking sheet with parchment paper and drop dough by 6 spoonfuls.
- Bake 10 – 12 minutes until golden brown. (Note: start watching carefully at about 9 minutes, the tops began to brown rather quickly, so I covered the shortcakes with a sheet of foil for the last few minutes).
I found a great new stevia product the other day, Stevia Extract In The Raw. I was very excited to find this, as it reminded me of the cup-for-cup Splenda I used to buy. I have only recently started to use stevia products and I am definitely not a big fan of opening a bunch of little packets, nor can I seem to gauge the proper amount of the liquid stevia to use (I have a tendency to add a drop or two too much). The Stevia Extract in the Raw is a simple cup-for cup replacement, thus eliminating a lot of the math. I haven’t baked with it yet as there are some slight adjustments that need to be made when converting your own recipes, but so far, it has been a great way to sweeten fruit and iced tea without risk of overdoing it.
For the strawberry topping, I combined sliced, fresh strawberries with Stevia Extract In The Raw (taste as you go, I used 1/4 cup for 2 pints of strawberries). The Stevia Extract In The Raw will turn a milky white color at first, but this will go away as the strawberries macerate. I like to poke holes in the strawberries with a fork, which helps to further release the juices and makes for a wonderful syrup.
The whipped topping in this picture is Cool Whip. I just bought a new cookbook by Cybele Pascal called The Allergen-Free Baker’s Handbook. On page 113, there is a recipe for vegan whipped topping that looks very simple to make. I plan on making it today, along with some dairy-free chocolate pudding. I will let you know how it turns out!
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