Gluten Free Strawberry Shortcake

READY IN: 30mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees. Grease a 12-muffin pan.
  • In a large bowl cream butter and sugar, using electric mixer.
  • Add the eggs and vanilla. Beat until light and fluffy.
  • In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
  • Mix until well blended.
  • Fill the greased muffin tins half full.
  • Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
  • Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
  • Serve topped with strawberries, and whipped cream.
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