Tuesday, May 15, 2012

EASY Strawberry Shortcake Bites

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Do you love strawberries?

I LOVE strawberries. Sliced in oatmeal, a smoothie, or just plain for a snack, strawberries are one of my favorite summer fruits!

With my upcoming classes, I wanted to make something fast and easy that I could literally ‘pop’ in my mouth when I’m on the go. Plain strawberries are great, but seeds in the teeth don’t exactly make a great impression.

PLUS we all know that I am a self proclaimed lazy baker. I’m just not good at it; so I needed a recipe that was easy to follow with a little bit of wiggle room.

Recipe found!

with text

Strawberry Shortcake Bites – gluten free

adapted from Dashing Dish

You’ll need:

2 1/2 cup gluten free rolled oats (I used Bob’s Red Mill)

1 cup vanilla Greek yogurt

2 eggs

1/2 cup sugar

1 1/2 tsp Baking powder

1/2 tsp Baking soda

1 1/2 cup strawberries, diced, and patted dry

1/2 cup diced strawberries to stud the tops of the bites

Preheat oven to 400 degrees.

You could make these in large cupcakes like the Dashing Dish, but I LOVE making small bites of baked goods to better help me with portion control.

Start by combining all the ingredients except the strawberries in a food processor. Process until the batter is creamy and the oats are pretty much broken apart.

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Sort of like chunky peanut butter.

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Pour in to a mixing bowl and add in 1 1/2 cups diced strawberries.

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Mix well.

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Spoon the mixture in to your desired baking platform. I used a silicone small bites sheet, sprayed lightly with cooking spray. Once spooned in, stud the top of each bite with the reserved diced strawberries.

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For small bites – Bake 15 minutes

For larger cupcakes/muffins – Bake 20-25 minutes

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Eat right away with a small smear of butter or pack away and take them on the go!

I love how the strawberries keep the little cakes moist and add a punch of tart sweetness.

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And this batter is pretty versatile. You could add dark chocolate or white chocolate chips for a more dessert-like option.

I know you’re going to love these AND luckily this recipe makes a bushel!

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Because you’re probably going to want to share!

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Happy Tuesday!

I just received an email and as it turns out I have 35 pages of reading and studying to do for summer school before classes even start on Thursday! Bah!!