Strawberry Mini Bundt Shortcakes
Simple Shortcakes made with Mini Bundt Maker and Strawberries…
Strawberry Mini Bundt Shortcakes
Ingredients
- 1/2 cup regular or gluten free baking mix
- 1 egg
- 3 tablespoons plain yogurt
- 3 tablespoons milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 quart fresh sliced strawberries, about 1/2 pound
- whipped topping
Directions
- In mini bundt maker, spray with cooking spray or rub with oil or shortening, plug in to heat.
- In a medium mixing bowl add egg and slightly beat with a fork, add sugar, yogurt, vanilla, and milk, mix with fork until blended.
- Add the the baking mix, mix with fork until everything is blended.
- Pour half of the batter into the mini bundt maker close lid and bake for about 7 minutes or cook until toothpick entered in cake comes out clean.
- Lift out cake with pot holders by the plate handles and turn on to a cooling rack.
- Repeat with the remaining batter in the mini bundt maker.
- Allow cakes to cool, serve in bowls, top each cake with sliced strawberries and whipped topping.
- Makes 2 mini bundt strawberry shortcakes. Enjoy!
