I have a certain obsession with fresh strawberries. I mean, who doesn’t love biting into a sun-ripened strawberry, fresh from the patch, bright red and so incredibly juicy and sweet!
And just look at the pride and happiness shining in Brian’s eyes as he clutches the bucket of berries that he picked all by himself!! Him and Anita were the best helpers at picking and I was proud of them both!
We each ate our share, of-course, while picking. I mean, who doesn’t do that?! And can’t you just about taste those red berries right now?! Besides being an especially beautiful day for picking, ( and check out that gorgeous berry patch), we had a gorgeous 1 1/2 hour drive to get there, through the mountains and past all that Montana scenery that just kinda makes you believe that you’re living at the last, best place on earth.
There’s always all the delicious desserts floating through my mind as I’m picking berries. The ride back home through the mountains had me in all kinds of a mood to dig right in. It wasn’t long after I got home that all the canning supplies came out onto my kitchen table and the first thing I made was a wonderful batch of strawberry jam. It was sensational, eaten with a piece of warm, homemade bread and butter. Such a wonderful treat! And now I even have some on my can shelves. I felt like the richest woman in the world as I placed my jars of homemade jam in straight rows on the shelves.
Next on the agenda was strawberry shortcake. There’s so many different versions out there and I opted for the biscuit version this time. I wanted something healthy so I decided to try for gluten free and sugar free.
Yup. That’s right. These delightful little biscuits are made with a gluten free flour blend and just a touch of my stevia baking blend. Combined with a light mixture of whipped cream, organic vanilla and a tiny amount of pure stevia, I couldn’t believe how good they were! Like healthy good. Guilt free good.
I was also quite impressed at how easy they were to store for later. Just put any leftover biscuits in the freezer for up to a month. When ready to use, just thaw to room temperature and serve as before. I ate one just plain, because, well because they’re just that good!
Gluten Free Strawberry Shortcake Biscuit
A light, sweet, flaky biscuit with whipped cream and fresh strawberries.
Ingredients
- 2 cups gluten free flour blend
- 1 1/2 Tablespoons stevia blend
- 1 Tablespoon baking powder
- 1/4 cup cold butter
- 1 cup cold milk
Instructions
- preheat oven to 375 degrees.
- Mix the flour, stevia blend, and baking powder.
- Cut the cold butter into small cubes. Using clean hands, press it into the flour mixture until it resembles course crumbs. Mix in the milk.
- Drop by heaping tablespoons full onto an ungreased baking sheet. Bake for 12-15 minutes or until lightly browned. Cool completely.
- For the filling, mix about one cup of whipping cream, organic vanilla extract, and about 1/8 tsp. of pure stevia.
- Using a sharp knife, gently slice off the top of the biscuit. scoop a generous amount of the whipped cream onto the bottom half of the biscuit. Top with a generous amount of fresh, sliced strawberries. Place the top of the biscuit onto the strawberries and whipped cream. Serve immediately.
Notes
You might notice that these biscuits get a little bit dark on the bottom. This is not because they are burnt but because the stevia blend I use tends to do that. It is a natural thing and does not effect the flavor of the biscuit.
The gluten free flour blend I used is a mix of coconut flour, almond flour, tapioca flour, and arrowroot starch. It works really well and measures cup for cup like regular flour.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 327mgCarbohydrates: 38gFiber: 1gSugar: 0gProtein: 6g
Nutrition information is not always guaranteed accurate.