Here’s a quick and easy gluten-free dessert recipe just in time for Valentine’s Day.
Gluten-Free Strawberry Shortcake
What you’ll need:
1 1/2 c. Pamela’s gluten-free pancake mix
1 pint strawberries, washed and sliced
1/4 c. + 2 tablespoons sugar
1 teaspoon cinnamon
1/3 c. milk
cool whip
To prepare sweet biscuits:
preheat oven at 425
Combine 1/4 c. sugar + sliced strawberries in a bowl. Mix well + set aside.
Combine pancake mix + remaining sugar + cinnamon in a bowl. Add in milk until dough forms together. Place dough on an ungreased cookie sheet one spoonful at a time. Bake at 425 until golden brown – about 25 minutes.
Allow sweet biscuits to cool completely.
To prepare shortcake:
Crumble sweet biscuit in a bowl. Layer with strawberries + cool whip.
Total prep time: 10 minutes
Total bake time: 25 minutes
Serves: 4-6
Have a great Valentine’s Day tomorrow! The Professor will be working all day, and I have a special dinner planned for us tomorrow night. What are your plans?
Linking up with Tasty Tuesday and Live Laugh Rowe.
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Ummm…taking care of 25 kids, only 3 of which are mine. We Barefoot Hippies don’t do Valentine’s Day too well.=)
WOW! When are you coming back, B? I know you’re anxious to get back to all that winter weather up in the north!
Oh, I love treats like this! Looks awesome!
It was super yummy and oh-so easy! That’s a win-win in my book!
This looks delicious! My husband has gone paleo for a while, so I may be able to do a variation on this and still fit in with that dietary restriction. Thanks!
No valentine’s day plans for me as my husband is travelling for work. Ah well… Can’t wait to hear what you have for your special dinner!
How would you make it paleo? I don’t know much about the paleo diet – though I’ve heard nothing but good things about it!
I would (unfortunately) have to make my own pancake mix – probably using almond flour. And substitute honey for the sugar, and almond milk for the milk. This paleo thing is a pain…. and I’m not even the one doing it!
I’ve substituted almond milk for dairy milk a lot and it’s worked great every time. The only thing is it doesn’t lend to very “creamy” soups, so the texture is a bit off.