Swimming in Strawberries

25 Jun


 what she ateImage

 I don’t know about you but I LOVE this time of year…okay well I could do without this week’s humidity and the weatherman’s five day forecast that involves a lot of tiny pictures of angry clouds and flashing lightning bolts, but it could be worse (my heart goes out to everyone affected by flooding this year and I hope very much that all your loved ones are safe).  But this is the time of year when those beautiful red berries start appearing in farm stands and market stalls all over. Most of all I love that the pick-your-own fields are also open. I look at them with aniticpation and dread…they bring back many memories of one-for-me-one-for-the-basket” picking with my family while growing up and I love the so many possibilities that they provide me. The dread part comes in when I think about the four children under 6 that will be going with us this year, and the inevitable “doneness” they will have before we are done, but I am putting that aside so that they too can play “one-for-me-one-for-the-basket” and so that my sister and I can see their pink stained hands and faces and the sense of accomplishment they have when their baskets are full.  My sister is also very pregnant this year which, as it did three years ago when we were both eight months pregnant and picking, will cause the lady at the farm a great deal of alarm (thankfully I think that time we only brought my oldest with us and she was 4).

We haven’t hit the fields yet but I did pick up a basket at the Kemptville Kinsmen Farmer’s MarketImage

The basket of strawberries was way more full before we left the market but then this happened:


This week’s challenge for the “What She Ate” linkup is “In Season” and I of course am going to pick strawberries (pun kind of intended…what can I say, I am my father’s daughter and he was a puny kind of guy). There are so many things I could make, but my absolute favourite (okay well next to lemon meringue pie) dessert pre-celiac was Strawberry Shortcake! Not the most original, but there are a reason classics are classics, right?!?!

So I hit the internet to look up a gf version that I had all the ingredients for…in fact I hit the internet so long I almost ran out of time before dinner to make it. In the end I cheated…instead of a completely from scratch recipe I used a gf biscuit mix that I picked up at Price Choppers for emergencies the last time we crossed the border. We decided to add some chocolate chips because who doesn’t love chocolate…

I would hang my head in shame, but I feel none…they turned out DELICIOUS!!! My older two kiddos even took a biscuit each to school the next day as a treat.


 Gluten-free Chocolate Chip Strawberry Shortcake


2 1/3 cups gluten free biscuit mix (I used the Price Chopper store brand box)

¼ cup sugar (I used organic cane sugar)

3 eggs beaten,

5 TBSP butter

¾ cup milk of choice

½ tsp of vanilla

2 handfuls Chocolate chips (optional)

Whipping cream

Slice strawberries and set aside (you can sprinkle with sugar but I thought ours were sweet enough without). Mix together the biscuit mix and sugar.  Cut in the butter using a pastry cutter, or two knives or even your fingers (that is what I did. We aren’t fancy around here).  Next, mix in the eggs, vanilla and milk. Mix in chocolate chips if you are using.  Drop by large spoonfuls onto a cookie sheet lined with parchment paper (I used about 1/3 cup for each and it made 8).  Bake in a 425 oven for 10-12 minutes. Allow to cool for a few minutes before serving. While cooling, whip your cream until peaks form (you can add powdered sugar but we went without). Top with the strawberries and whipped cream. 

This would also be delicious with coconut whipped cream.

Enjoy!!! We sure did!


For other in season treats, be sure to check out the rest of our link-up Sondra at Abhaya and Stacy at Let It Unravel.


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The Modern Mantua-Maker

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