Ingredients
-
1/2
-
1
-
4
-
1
-
1
-
1 1/4
-
-
-
-
-
-
-
-
-
Directions
Gluten Free Strawberry Shortcake, This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It’s quick, its easy, and its really really yummy!!! Try it, you won’t be dissapointed!!!!!, I never knew that you could do this with cornstarch. I’ve always used it for thickening, never as a main staple for a cake. These were absolutely delicious. You couldn’t even tell. They were moist and perfect with strawberries and cream.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Grease a 12-Muffin Pan. |
|
2
Done
|
in a Large Bowl Cream Butter and Sugar, Using Electric Mixer. |
|
3
Done
|
Add the Eggs and Vanilla. Beat Until Light and Fluffy. |
|
4
Done
|
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.. |
|
5
Done
|
Mix Until Well Blended. |
|
6
Done
|
Fill the Greased Muffin Tins Half Full. |
|
7
Done
|
Bake For 15 Minutes. Test With a Toothpick, After 15 Minutes, Even If the Top Looks Shiny. |
|
8
Done
|
Remove from the Pan While Still Warm. They Will Look Like Little Cupcakes.but Trust Me They Will Taste Just Like Little Shortcakes. |
|
9
Done
|
Serve Topped With Strawberries, and Whipped Cream. |
