I am very excited to be a new Ambassador for Kids Cook Monday! I support Kids Cook Monday because of their commitment to getting kids in the kitchen and helping more families share a healthy meal together every day. With 52 Mondays on the calendar, there are a lot of opportunities to get a new week off to a healthy start for ourselves and our families. Check out their Facebook page for great recipe ideas and more information!
As our fabulous school vacation is winding down, we are so thankful for a summer of nightly family dinners that my five kids are able to share not only with me but their grandparents and an occasional aunt or uncle. Once the school year starts, it definitely takes a little more effort to have a family meal together every day. We take what we can get, but I hope that our 72 days of summer family dining helps balance out the 180 days of school year madness.
This weekend, one of my favorite of the summer, my family gathered to celebrate our annual family reunion. Family flew in from California and North Carolina and others drove in from towns around New England. I volunteered to bring a dessert. Who wouldn’t love a make-your-own Gluten-Free Strawberry Shortcake dessert section? This dessert was a huge hit and it was a breeze to bring because my kids were able to do most of the preparation.
Strawberry Shortcakes have three main components – shortcake biscuits, strawberries, and whipped cream. To start preparing your strawberry shortcakes, make the shortcakes – I grew up with homemade shortcake biscuits made with a store-bought self-rising flour and I now use a gluten-free version. While the shortcake biscuits are cooking in the oven, cut your strawberries. Better yet – have your kids cut your strawberries!
You can make your own whipped cream or buy some at the grocery store. While we are living in Massachusetts, we love being able to get Cabot Whipped Cream at our grocery store. It’s the little things, right??
In less than 20 minutes you can have a dessert ready to eat right away or, better yet, bring to a party. Cover the strawberries, wrap the shortcake biscuits in plastic wrap, and head out the door. No one will turn you away with this delicious dessert in hand…
Kids Cook Monday: Gluten-Free Strawberry Shortcakes
- 2 1/2 cups self-rising flour (I use gluten-free Bisquick)
- 1/4 cup sugar
- 6 tablespoons butter , chilled and sliced into thin pieces
- 3/4 cup milk
- 3 eggs (beaten)
- 2 tablespoons demarara sugar (optional)
- 2 quarts of strawberries , sliced
- 2-3 tablespoons sugar
- Store bought or homemade whipped cream
In a large bowl, combine self-rising flour and sugar.
Add slices of chilled butter. Cut the butter into the flour using a pastry blender OR two butter knives until the pieces of butter are pea-sized. (This is a fun task for kids!)
Add milk and eggs. Stir well.
On a large greased cookie sheet, drop 12 equal oversized spoonfuls and sprinkle with demarara sugar.
Bake at 425 degrees for about 10 minutes.
In a separate bowl, combine sliced strawberries with 2 to 3 tablespoons of sugar. Set aside.
When the biscuits are done baking, cook and slice through the middle.
On the bottom biscuit layer, pile strawberries generously, top with whipped cream, top with the top layer of biscuit. Serve!