Strawberry Shortcake!

One thing that is especially tough when you deal with food allergies is the holidays.  It's unfortunate that emotions get so attached to foods, but it's a contributing factor to Americas high obesity populations.

My husbands family lives around an hour away from us while my family literally lives in the same neighborhood, so we are blessed that we can see everyone - parents, grandparents, and siblings in one weekend {with the exception of two...}. 

I found out my MIL was making strawberry shortcake - which I love - and started searching desperately for a soy free, dairy free recipe I could eat that wouldn't cost me an arm and a leg with having to buy coconut flour, etc... 

Voila! An easy Bisquick recipe that only required ingredients I had on hand, was easy to substitute, and was fast.  Always a plus! {Here's the link to the original recipe!} 

Strawberry Shortcake 

2 1/3 c Bisquick mix 

1/2 c vanilla coconut milk 

3 tbs organic cane sugar 

3 tbs coconut oil 

Heat oven to 425 degrees.  Stir Bisquick mix, milk, sugar, and coconut oil until soft dough forms.  **tip: I'd slightly hear the coconut oil so it's easier to mix!** Drop by 6 spoonfuls into an increased cookie sheet (I used a stone).  

Bake 10-12 minutes or until golden brown.  Split warm shortcakes, fill and top with fresh strawberries.  

I used So Delicious vanilla coconut milk yogurt as my whipped cream because the only recipe I found for DF whipped cream took longer than I had to make, so I had to find a sub.  It was still delicious!