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Ingredients
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 1 cup |
| eggs: 4 |
| vanilla extract: 1 tsp |
| cornstarch: 1 cup |
| baking powder: 1 1/4 tsp |
Gluten Free Strawberry Shortcake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.