Strawberry Shortcakes with Maple Syrup and Frozen Yogurt
Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 tablespoon vanilla extract
2 quarts strawberries, hulled and sliced
2 tablespoons pure maple syrup
2 pints vanilla frozen yogurt
Preheat oven to 450�F. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Add buttermilk, oil and vanilla and mix with a fork until just combined. Drop heaping tablespoons of dough onto lightly oiled baking sheets to form 12 shortcakes. Bake until light golden brown and cooked through, 12 to 14 minutes.
In a large bowl, toss berries with maple syrup. Halve warm shortcakes and arrange on plates. Spoon a generous dollop of frozen yogurt onto the bottom of each shortcak. Scatter with strawberries, arrange shortcake tops over strawberries and serve.
To make gluten free-use and all purpose gluten free baking mix-check ingredients if everything is in there-omit the baking powder and baking soda