Lazy Gluten Free: Gluten-Free Strawberry Shortcakes

Gluten-Free Strawberry Shortcakes

I went into Meijer this afternoon to get some cleaning supplies, and the first thing staring me in the face (other than the greeter, of course) were big, ripe strawberries. And they were on sale. So I grabbed two cartons and set my mind on making strawberry shortcake.

This recipe is taken off the back of the Gluten-Free Bisquick box. It is super easy, and pretty hard to mess up. 

Strawberry Shortcakes

You will need:
4 cups (1 quart) strawberries, sliced
1/2 cup sugar (I used 1/4 cup sugar for strawberries and 1/4 cup blue agave nectar for shortcakes)
2 1/3 cups Bisquick Gluten Free mix
1/3 cup butter or margarine
3/4 cup milk
3 eggs, beaten
1/2 tsp vanilla
3/4 cup whipping cream, whipped (being the lazy girl I am, I opted for Cool Whip)

Mix strawberries and 1/4 cup sugar; set aside.

Heat oven to 425°F. Grease a cookie sheet. 
In a medium bowl, combine the Bisquick mix and the remaining 1/4 cup of sugar (or agave if you prefer). Cut in the butter with a pastry blender or fork (I melted it in the microwave and dumped it in, worked just fine).
Stir in milk, eggs, and vanilla extract. 

Drop by 6 spoonfuls onto the cookie sheet. This may take some adjusting to get them even-looking. They don't have to be pretty to still taste good.

Bake for 10-12 minutes or until golden brown. Let cool for 5 minutes. 

Add strawberries and whipped cream/Cool Whip and enjoy!

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