From PILLSBURY BAKING
Makes 6 servings
These strawberry shortcakes are made with fresh raspberries, topped with homemade whipped cream…gluten-free, sweet, and delicious!
1 cup PILLSBURY BEST Multi-Purpose Gluten Free Flour Blend
3/4 cup sugar, divided
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter, cut up
2/3 cup milk
1 large egg
1/4 cup mini semi-sweet chocolate chips
3 cups sliced fresh strawberries
1 cup whipping cream
1/4 cup powdered sugar
1.Heat oven to 400 degrees. Coat 6 muffin cups with nonstick cooking spray. Combine flour, 1/2 cup sugar, cocoa, baking powder, and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
2.Whisk milk and egg in small bowl. Add milk mixture and chocolate chips to dry ingredients. Stir until evenly moistened. Divide evenly into prepared muffin cups. (Muffin cups will be very full.) Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Remove to wire rack.
3.Stir strawberries and 1/4 cup sugar in medium bowl. Let stand 15 minutes. Beat cream and powdered sugar in medium bowl with electric mixer on medium speed, until stiff peaks form. Split warm shortcakes in half horizontally. Fill and top with whipped cream and strawberries, as desired.
Find this recipe and more holiday treats at pillsburybaking.com