Fresh strawberries meet strawberry cobbler meet strawberry shortcake

Today we went strawberry picking (which was actually a lot of work and wonderfully fun) and now I have six quarts of beautiful fresh strawberries. And I have 4 days in which to eat them all!

Courtesy of K.K.

Well, obviously some type of strawberry crisp or cobbler should be the first thing that comes to mind. However, my uncle is staying with me for a couple of weeks and has a gluten allergy, so making a cobbler can be a bit more of a challenge. Bob's Red Mill Gluten Free 1 to 1 Baking Flour to the rescue! I found an incredibly easy strawberry cobbler recipe from Divas can cook and modified it slightly to use the gluten free baking flour and a little less sugar (because I love the natural taste of strawberries!). The result was not really a cobbler-type of dessert, but instead, a delish strawberry shortcakeish outcome! I served it with soy milk vanilla ice cream (yup, there's a lactose intolerance too!) and the combination was outstanding.

Strawberry Cobblerish-Shortcake

Ingredients

 

Strawberry filling:

- 3 c. fresh strawberries, diced

- 1/2 c. sugar

 

Cobbler/Shortcake:

- 1 c. + 2 tbsp. Bob's Red Mill Gluten Free 1 to 1 Baking Flour

- 2 tsp. baking powder

- 1/2 tsp. salt

- 1/4 c. sugar

- 1 c. lactose-free milk

- 1/2 tsp. vanilla extract

- 1 stick (8 tbsp) butter, melted

Instructions

 

- Preheat oven to 375 and grease a 9-inch casserole dish.

- In a medium bowl, add strawberries and 1/2 c. sugar. Stir to coat strawberries in sugar and set aside.

- In a large bowl whisk together flour, baking powder, salt and sugar.

- Add in milk, vanilla extract and melted butter.

- Stir until combined.

- Pour batter evenly into dish.

- Spoon strawberries evenly on top of batter. Do NOT stir.

- Baked for 35-40 minutes.

- Enjoy!