This is the perfect recipe for when you have too many strawberries on hand from all that strawberry picking you’ve been doing in the summer (or not). Or maybe you just need a light dessert to take to that mid-summer picnic you were invited to. This one’s for you.
Ingredients:
- 2 cups strawberries (sliced)
- 2 cups Bisquick Gluten Free Pancake & Baking Mix
- 2 tablespoons sugar
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup almond milk
- 1 cup melted butter (salted)
Directions:
- Preheat oven to 375ºF. Mix sugars.
- Place the two cups of strawberries in a bowl, and sprinkle two teaspoons of the sugar mix over the strawberries and gently toss. Set bowl aside.
- Mix melted butter and sugar mix in a large bowl using a mixer. Slowly add in eggs, milk and vanilla until all ingredients are mixed together.
- Mix flour, baking powder and salt in a separate bowl. Add the dry ingredients to the wet ingredients until mixed. Fold the strawberries into the mixture.
- Pour the mixture into a greased loaf pan and place in oven. Bake for 50-60 minutes or until center is set.
bonitappétit 