Gluten-Free Raspberry Shortcake

Gluten-Free Raspberry Shortcake
Gluten-Free Raspberry Shortcake

I used to love baking cakes and cupcakes! I had all the fancy equipment to decorate and actually was pretty good at decorating cakes. I would make them primarily for friends and family and I even did a wedding cake!

After my diagnosis, I never really got into baking again because I didn’t want to buy all the different flours and things you needed to bake with. I’ve used the Betty Crocker gluten-free cake mix and it turned out great but I just miss the whole process. I’m a perfectionist and I would love being able to make wonderful cakes that people would love!

I forgot I bought a box of gluten-free bisquick a while back and found it in the cupboard. I decided to modify one of their recipes on the box. So, here you have gluten-free raspberry shortcakes!

Gluten-Free Raspberry Shortcakes

Ingredients:
1/2 cup sugar
2 1/3 cup gluten-free bisquick
1/3 cup grasfed butter
3/4 cup lactose free milk
3 eggs
1/2 tablespoon vanilla (make sure it’s gluten-free)
1 tablespoon Allspice
1 tablespoon of cinnamon
3/4 cup of Enjoy life gluten-free chocolate chips
2 cups of raspberries – I used Driscoll’s

Whipped Cream
2 cups of whipping cream
1 tablespoon of vanilla

How to make:

  1. Preheat the oven to 425 degrees
  2. In your mixing bowl, add 1/2 cup sugar with the Bisquick.
  3. Then mix in the butter, milk, eggs, vanilla, allspice, cinnamon. Once it is mixed completely, add in the chocolate chips.
  4. Scoop them out into the size of a fist
  5. Bake for 12 minutes
  6. Take out and let cool
  7. Whip the cream into whipped cream! I just put it in my KitchenAid mixer and let it do it’s thing.
  8. Slice the shortcakes in half and filled with whipped cream and berries, top with the same! Voila – they are done and delicious