Spring is in the air and with that comes some really good summer time and spring time desserts. It has been 3 years since I have gone gluten free which means 3 years since one of my favorite desserts. Strawberry Shortcake. Oh how I miss those delicious soft cakes topped with strawberries and whip cream.
Good Cook (sponsor) recently gave me a chance to try their Bake-A-Bowl Pan from their Sweet Creations line. Oh the possibilities of this beauty! it is easy to use and easy to clean. You can use it make a dinner or to make a dessert. I went with the strawberry shortcake route, but I had to figure out how to make it gluten free.
This was really simple to make with the pan. First mix the flour, baking powder, sugar and salt together. Cut in some shortening, then mix in egg and milk.
Once mixed together scoop about 1/3 cup into the pan (up to the fill line). Place the top of the pan on and back at 425 for about 15 minutes.
The result are these light fluffy cakes. For the strawberries I had to use frozen because the fresh ones in our store were not so fresh. I took 2 bags (about 3 cups worth) and added 3/4 cup of sugar and mixed well. Top on the shortcake then top with whipped cream and if want drizzle some strawberry juice on top of that.
Below you will find the recipe for this in our new easy to read and print format. These were perfect for something I have been wanting for awhile now.
You can now find the Bake a Bowl pan at any Bed Bath & Beyond as well as at many other local retailers. You can also find it on the Good Cook Website! There you can save 25% on any Sweet Creation order by using coupon code BAKEBOWL! Please be sure to check out the other great recipes that use this pan for more great ideas! Then head on over to THIS POST to enter to win a pan of your own!
Total Time: 30 minutes
Number of servings: 12
Per Serving 145 calories
Fat 6 g
Carbs 22 g
Protein 4 g
- 2 1/4 cup gluten free flour (I used Betty Crocker Rice Flour Blend)
- 4 tsp baking powder
- 2 tbsp white sugar
- 1/4 tsp salt
- 1/3 cup shortening
- 2 egg (beaten)
- 2/3 cup + half cup milk
- Combine flour, baking powder, sugar, and salt in a bowl.
- Cut in shortening until it resembles coarse crumbs
- Mix in eggs and 2/3 cup of milk. Mix well. You may need to add up to half a cup more milk to get the batter to be the correct thickness.
- Pour into pan up to the fill line
- Bake at 425 for 15-20 minutes.
- Top with Strawberries and cool whip. Makes 12 cakes.
~I received the above pan in order to facilitate a review as a Good Cook Kitchen Expert. No other form of compensation was exchanged for this post.~