Healthy Eating
  • Northeast Wisconsin
  • June 2013
Written by  Danielle Lythjohan

Gluten-Free Strawberry Infused Shortcakes


1 package Mudd Creek’s Gluten-Free Waffle & Pancake Mix

1½ cups milk

2 eggs

4 tablespoons butter, melted

Fresh strawberries, cleaned and diced

Mudd Creek’s Strawberry Apple Cobbler Fruit Spread, for drizzling

Powdered sugar, for dusting


  1. Preheat oven to 350.
  2. Sift waffle/pancake mix into a bowl. Make a well in the center and add milk, eggs and melted butter. Mix until smooth and free from lumps.
  3. Grease a mini Bundt pan and fill three-fourths full.
  4. Place fresh strawberries on top of batter (about ¼ cup for each).
  5. Place in oven for 25-30 minutes. Remove from pan and let cakes cool on a wire rack.
  6. Microwave fruit spread for 20-30 seconds to liquify and stir. Place shortcake on plate and drizzle with fruit spread. Dust with powdered sugar.


Substitute any fresh fruit and any flavor of Mudd Creek’s fruit spread to create a unique dessert.




Danielle Lythjohan is a blogger and product developer volunteer for Mudd Creek, LLC. Located in Appleton, Wisconsin, Mudd Creek is a gluten-free company specializing in fruit spreads, baking mixes, butter spices/rubs and coffee blends. It is owned and operated by Donna and Ken Klausen. For more information or to locate a retailer near you, please visit or LIKE us on Facebook at

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