USASillyYaks: Melt in your mouth Strawberry Shortcake

      I grew up believing that those little round sponge cakes with the edge on them were the best vehicles for strawberry shortcake. My Mom would make homemade shortcake and I would turn my nose up at it. I was obviously miss-informed!
     Now that I have to eat gluten free those little spongy cakes are obviously out of the question. After making the recipe that I made today, I wouldn't eat those sponge circles if you paid me (even if they were gluten free). I am now a HUGE fan of homemade strawberry shortcakes (my way).
     I had seen a recipe for strawberry shortcake on the back of the gluten free Bisquick box. I thought I would give it a shot. However, as always I put my own twist to it. These melt in your mouth cakes may just become your new favorite too!

Strawberry Shortcake- Gluten Free

4 C. Sliced Strawberries (1qt)
3/4 C. Sugar
2 1/3 C. Gluten Free Bisquick Mix
1/2 C. Margarine
3/4 C. Buttermilk
3 Eggs, beaten
1/2 tsp. Vanilla
1/2 tsp. Almond Extract
Cool Whip or Whipped Cream

In a small bowl mix the sliced strawberries and 1/4 C. Sugar. (You can also buy strawberries in the freezer section of your grocery store that come sliced and sweetened.)

Pre-heat the oven to 425 deg. Lightly spray a cookie sheet with cooking spray. In a bowl combine the GF Bisquick Mix and 1/2 C of sugar. Cut the margarine in with a pastry cutter or fork. When combined, stir in milk, eggs, vanilla and almond flavoring.

Drop by the spoonful onto the cookie sheet (should make 6-8 shortcakes). Bake 12-15 min. or until light golden brown. Cool on the cookie sheet for about 5 min. Use a knife and cut the shortcakes in 1/2. Fill and top with strawberries and whipped cream or cool whip.

I used frozen strawberries, I sliced them and added sugar. You can buy strawberries that already have sugar added or you can buy fresh strawberries and slice them.