Gluten Free Vishape Strawberry Shortcake
These aren't those spongy little cakes you buy in the produce section of the supermarket, these are dense and delicious, soaking up the strawberry juice. Easy to make!
4 Cups sliced strawberries with 1/4 C sugar substitute--Mash together with fork and set aside
Meanwhile heat oven to 425* Lightly grease a cookie sheet or use a silpat.
Measure out 1/4 cup sugar substitute, 6 scoops ViShape 2 C Gluten Free Bisquick
mix and blend together.
Cut in using a fork or Pastry knife 1/3 of a cup of butter,cut into small pieces.
In a separate bowl, beat 3 eggs or egg substitute equivalent, 3/4 cup non fat milk and 1/2 tsp Vanilla extract. Once blended, add to the flour mixture. Spoon out using 1/2 cup measure onto Silpat or greased cookie sheet
( makes 6 large biscuits)
Bake in the 425* oven for 12-14
minutes depending on size.
When cool, cut shortcake in half, layer the strawberry mixture and whipped cream or whipped topping.
Enjoy!!
