This recipe combines the deliciousness of strawberries with cream, store-bought bread, and a pinch of stevia to make a quick, easy, no-bake strawberry shortcake.
I didn't have time tonight to make my own angel food cake, since it takes over an hour to cook and cool, and I needed something quick for after dinner so I came up with this no-bake method for strawberry shortcake. It turned out wonderfully and only took 10 minutes to make.
No-bake Strawberry Shortcake Recipe
(gluten-free)
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Ingredients:
1 pound of strawberries - Go for organic if you can, these are one of the dirty dozen. 4 slices of gluten-free bread, cut in quarters - frozen is best. We like Rudi's (and they make amazing grilled cheese sandwiches!) 1 cup of milk - I used my favorite organic, raw, whole milk A tiny dash of Stevia - You will need to add this to taste depending on your preference. Keep in mind that the bread is not sweet, and a little stevia goes a LONG way.
Directions:
Lay the bread, single layer, in a 2 quart glass baking dish.
Wash strawberries and remove the green tops. I highly recommend this nifty little tool (link) to make easy work of it.
Chop them coarsely and put in a bowl.
Add milk and stevia.
Smash the strawberries - I used a 1 quart glass bottle to mash mine since I forgot I have a potato masher until just now!
This delicious strawberry cream puree would be great on waffles, ice cream, or granola!
Pour the puree over the bread to fully cover it. Put dish in fridge for 10 minutes or so. You can go longer...the bread only gets better as it absorbs all of that yummy strawberry sweet cream.
Serve the strawberry shortcake as is, or with whipped topping (check out this yummy 2 ingredient coconut whipped cream recipe!).
