Gluten Free Strawberry Shortcakes | Happy Fourth of July

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Gluten Free Strawberry Shortcakes

Prep Time: 10 Minutes Total Time: 1:25 Minutes Makes: 6 shortcakes

4 cups (1 qt) strawberries, patient sliced
1/2 cup sugar
2 1/3 cups Bisquick gluten free mix
1/3 cup butter
3/4 cup milk
3 eggs, viagra beaten
1/2 teaspoon vanilla
3/4 cup whipping cream, whipped

1. In small bowl, mix strawberries and 1/4 cup sugar; set aside.
2. Heat oven to 425 degrees F. Grease cookie sheet. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.
3. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.

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Homemade Strawberry Ice Cream Recipe

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After having lunch with my family & friends at Gjelina’s today on Abbot Kinney I was inspired to make Homemade Strawberry Ice Cream

Here’s my Recipe… Enjoy!

SERVES: 4-5
INGREDIENTS
  • ¾ cup heavy cream, organic recommended
  • ¾ cup milk, organic recommended
  • 2 – 2 ½ tablespoons pure maple syrup, depending on how sweet you like it…start with 2 and only add more if necessary
  • 14 fresh strawberries plus more for garnish
INSTRUCTIONS
  1. Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).
  2. Remove the stems/leaves from the strawberries and crush them. You can use a mini-chopper to mash them up or a simple potato masher.
  3. Turn on your ice cream maker and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 – 20 minutes the ice cream will look really “thick” and ready when it’s done.