Shortcake is a classic dessert that brings joy to any occasion, but for those with gluten sensitivities or celiac disease, enjoying this treat can be a challenge. Fortunately, with the advent of gluten-free baking mixes like Gluten-Free Bisquick, you can now create a delicious shortcake that everyone can enjoy. In this blog post, we’ll walk you through a step-by-step guide to making a gluten-free Bisquick shortcake that’s light, fluffy, and absolutely irresistible.
Gluten-Free Bisquick is a versatile baking mix that allows you to create a wide range of gluten-free recipes without compromising on taste or texture. It’s made with a blend of rice flour, potato starch, and other gluten-free ingredients, making it an excellent choice for those who need to avoid gluten. Whether you’re making pancakes, biscuits, or shortcakes, Gluten-Free Bisquick ensures that your baked goods come out perfectly every time.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make your gluten-free Bisquick shortcake:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Bisquick | 2 cups |
| Sugar | 1/4 cup |
| Butter (cold, cubed) | 1/2 cup |
| Milk (or non-dairy alternative) | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Fresh strawberries | 2 cups (sliced) |
| Whipped cream (or non-dairy alternative) | For topping |
Preheat your oven to 425°F (220°C). This ensures that your shortcake bakes evenly and rises properly.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a dense shortcake.
Turn the dough out onto a lightly floured surface (use gluten-free flour if necessary). Gently pat the dough into a circle about 1/2 inch thick. Use a round biscuit cutter or a glass to cut out individual shortcakes. Place them on a baking sheet lined with parchment paper.
Bake the shortcakes in the preheated oven for 10-12 minutes, or until they are golden brown on top. Remove from the oven and let them cool slightly before serving.
To assemble your shortcake, slice the baked shortcakes in half horizontally. Place a generous amount of sliced strawberries on the bottom half, top with whipped cream, and then place the other half of the shortcake on top. Garnish with additional strawberries and a dollop of whipped cream if desired.
Yes, you can use a different gluten-free flour mix, but the texture and flavor may vary slightly. Gluten-Free Bisquick is specifically formulated to mimic the texture of traditional Bisquick, so it’s recommended for this recipe.
Absolutely! You can substitute the butter with a dairy-free alternative like coconut oil or margarine, and use a non-dairy milk such as almond milk or oat milk. For the whipped cream, you can use a non-dairy whipped topping.
Yes, you can customize your shortcake with any fruits you like. Blueberries, raspberries, peaches, and even bananas make excellent additions.
The shortcakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the shortcakes.
Creating a gluten-free Bisquick shortcake is easier than you might think, and the results are absolutely delicious. With just a few simple ingredients and some basic baking techniques, you can enjoy a classic dessert that’s safe for those with gluten sensitivities. Whether you’re serving it at a summer picnic, a family gathering, or just as a special treat for yourself, this gluten-free shortcake is sure to be a hit. So go ahead, give this recipe a try, and indulge in a sweet, gluten-free delight!
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