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

Gluten-Free Strawberry Infused Shortcakes

Ingredients:

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

Directions:

  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.

Suggestion:

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

Enjoy! 

 


 

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 http://muddcreekllc.com or LIKE us on Facebook at http://facebook.com/muddcreekllc.

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