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Strawberry Shortcake (Gluten-Free) Recipe

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This recipe for Strawberry Shortcake (Gluten-Free) is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Butter
1 Cup Powdered Sugar
4 Eggs
1 teaspoon Vanilla
1 Cup Cornstarch
1 1/4 teaspoons Baking Powder
Directions:
Directions:
Preheat oven to 375º. Grease a 12 muffin pan (or use papers).

Cream butter and sugar, using an 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. Mix until well blended. Fill the muffin tins half full. I full a bit fuller and bake a couple minutes longer.

Bake for 15 minutes (even if the top looks shiny).

Serve topped with strawberries and whipped cream.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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