This is the 15th installment of Janice’s Kitchen Corner – Shortcakes!
I put together this recipe for Shortcakes which is quick, easy and delicious. I love easy and delicious recipes. Don’t you?
Here are the other recipes Pot Roast, Basil Pesto Shrimp, Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
Serves 6-12 (half a shortcake or a whole shortcake per person)
- 2 1/2 Cups Gluten free flour (like Bisquick or King Arthur)
- 1/2 sugar
- 1/3 Cup butter
- 3/4 Cup milk
- 3 eggs beaten
- 1/2 tsp vanilla
- 4 Cups Sliced strawberries mixed with 1/4 Cup sugar
- Whipped cream
- Mix Flour with sugar
- Cut in butter with pastry cutter
- Add milk, eggs and vanilla
- Mix ingredients together – dough will be thick
- Drop by 6 spoonfuls onto cookie sheet
- Bake at 425 degrees for 10-12 minutes
Serve with sliced strawberries or other fruit and whipped cream or ice cream on half of a shortcake or put half a shortcake on the bottom of a dish and top with berries, whipped cream and/or ice cream and top with other half of shortcake. It is very filling so you may want to just use half a shortcake. You can also make each shortcake smaller so you can use the whole thing without being so filling. Enjoy!
Sorry I didn’t get to snap a photo of the strawberries and whipped cream and ice cream on the shortcake before my husband could eat it! Sigh!
Here’s a photo a few days later with peaches, ice cream and whipped cream. I snapped quickly before he could gobble it up!
Note: Stay tuned for more recipes from Janice’s Kitchen Corner! Happy cooking and eating everyone!
Blessings & Hugs! Stay Safe, Stay Well and God Bless!
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