Gluten Free Strawberry Shortcake

By weavincanuck

Ingredients

• 1/2 cup butter
• 1 cup icing sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup cornstarch
• 1 1⁄4 teaspoons baking powder

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

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.