Cooking4Fun
Senior Cook
I tried this recipe and I admit had to use both wheat and gluten free flour to have enough at the time, and used powdered sugar for most of it since I was low on granulated too.
I found it did cook completely, but still seemed kind of wet inside. The batter was thin. I think strawberries contain maybe too much water, and the butter seemed like a lot. I tasted the butter and cinnamon better than the strawberries. It actually seemed like adding oatmeal might of helped the flavor. Perhaps there is a part of a strawberry that contains most of its flavor? I was thinking I could run them through juicer and keep the solid remains to help concentrate it? Any ideas for this?