Okay, here’s my blog post about making a gluten-free strawberry shortcake using Bisquick:
So, the other day I was craving strawberry shortcake, like, really craving it. But, you know, the whole gluten-free thing can make things a bit tricky. I’d heard you could use the gluten-free Bisquick mix for shortcakes, and I figured, why not give it a shot? I mean, I’ve used it for pancakes and waffles before, and those turned out pretty good, so… yeah, I went for it.
Getting Started
First things first, I grabbed the box of Bisquick Gluten Free mix from the pantry. Gotta make sure it’s the gluten-free one, right? Big mistake if you grab the wrong one! Then, I checked the back of the box for the basic shortcake recipe. It’s pretty simple, actually. Just a few ingredients.
I collected what I needed:
- Bisquick Gluten Free mix
- Milk (I used regular, but I’m sure almond or soy would work too)
- Sugar
- An egg
- Melted butter(unsalted)
- Fresh Strawberries
- Whiped Cream
Mixing it Up
I preheated the oven to whatever the box said, 425 I think . Then, in a big bowl, I dumped in the Bisquick, sugar, milk, melted butter, and the egg. I just whisked it all together until it was, you know, combined. Didn’t want to overmix it, because that can make things tough, I’ve heard. It looked a little… different than regular batter. A bit thicker, maybe? But, hey, gluten-free stuff is always a little different.
Baking Time
I Sprayed non-stick spray into a square baking * I poured all batter into it and put it in the oven.
I set the timer,Then I washed all the strawberries, cut the tops off, and sliced ’em up. Tossed them in a bowl with a little bit of sugar, just to get the juices flowing. That’s the best part, right? The juicy strawberries.
The Waiting Game is the Hardest
Okay, so while the shortcakes were baking, the kitchen started to smell amazing. Like, seriously good. Made the waiting even harder! I think they baked for, like, 15-20 minutes? I just kept checking them until they were golden brown on top and a toothpick came out clean. You know the drill.
Assemble!
Once the pan was out and cool. I cut out a nice square. I sliced it in half horizontally, piled on the sugared strawberries, and then topped it with a giant dollop of whipped cream. I mean, you have to have whipped cream with strawberry shortcake, right?
The Verdict
So, how was it? Honestly? Pretty darn good! The shortcake was a little denser than a traditional one, but it had a nice, slightly crumbly texture. And it held up well to the strawberries and whipped cream, which is the important part. It definitely satisfied my craving, and it was super easy to make. So, yeah, I’d totally make this again. Gluten-free Bisquick for the win!
Post Comment