Having a family gathering is fun, and a bit of work, right? I thought that I would make the gluten-free strawberry tart for dessert, because it is delicious, and everyone could eat it. No need for two desserts.
In my fluster to get everything ready just moments before our guests arrived, I botched the glaze for the tart. Yes, my own recipe. You know how I hate to read directions! I thought, “This is my recipe. I don’t need to read it.”
Well, the glaze wasn’t setting, because I put in too much liquid. Since the crust was a thin almond flour and butter cookie, I couldn’t simply serve the strawberries in liquid over the crust. It would make a mushy puddle of crumbs. Yuck!
The simplest solution was to make shortcakes that would soak up the sweet strawberry juice. I could cut the baked almond crust into almond “cookies,” to serve on the side or separately.
Somehow, some way, I whipped shortcakes together with Bisquick®, cornmeal, sugar, and milk. I baked them just until the tops started to brown (they looked pale), split them and topped with fresh strawberries, strawberry syrup, and whipped cream. Delicious! So good, in fact, that I will be making them again, this time on purpose (hehe).
Strawberry Shortcakes with Whipped Cream
2 lbs. fresh strawberries
1 c. sugar
1 c. water
1- 1/2 c. Bisquick®
1/2 c. milk (approx.)
3 T. cornmeal
1/4 c. sugar
1/2 tsp. cinnamon
Make the strawberry syrup (a few hours before serving)
Clean and trim strawberries.
Mix sugar and water in a medium saucepan. Heat to boiling, stirring to dissolve sugar. Turn off heat and add 1/2 of the strawberries, sliced. mash some of the strawberries a bit so that the syrup gets the strawberry flavor. Set aside to cool to room temperature.
Make the shortcakes
Preheat oven to 400°F.
Mix together Bisquick®, sugar, and cornmeal. Slowly add milk until dough holds together and no longer looks dry.
Drop by spoon onto a parchment lined baking sheet. Bake for 8-10 minutes, until cakes are just browning. Remove from oven and let sit a few minutes.
Put It All Together and Serve
On individual dessert plates, split a shortcake. Spoon strawberry syrup over cake, allowing some syrup to pool on plate. Top with additional fresh strawberries, sliced or halved. Add whipped cream and serve immediately.
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Feature photo by Ralph Daily from Birmingham, United States (Strawberry Shortcake) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons