I had extra strawberries that I had to use up so I decided to make some short cakes to go with them with the new Bisquick I had found the last shopping trip.
4 cups (1 qt) strawberries, sliced
1/2 cup sugar
2 1/3 cups Bisquick Gluten Free Mix
1/3 cup butter or margarine (I softened)
3/4 cup milk
3 eggs beaten
1/2 tsp vanilla
3/4 cup whipping cream, whipped
Mix strawberries and 1/4 cup of sugar (unless you like sweeter, add more); set aside.
Heat oven to 425F. Grease cookie sheet or do what I did and place in muffin tins which I sprayed with butter Pam cooking spray.
In medium bowl, combine Bisquick mix, and remaining 1/4 cup of sugar (or a trace more for a sweeter roll) ; cut in butter with pastry blender or fork. Stir in milk, beaten eggs and vanilla. Drop by spoonfuls onto cookie sheet or place into muffin tins and I had enough to make a small loaf also.
Bake 10-12 min or until light golden brown Cool 5 min. With serrated knife, split short cakes; fill and top with strawberries and whipped cream.
Ate one for dessert…very filling.
- Gluten Free does not mean Corn Free 😦 (tammyehoney.wordpress.com)