Gluten Free Strawberry Shortcake

GlutenFreeGirl's Note:

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!!!!!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12-15

Yield: 12.0 Little ...

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

Directions:

1. Preheat oven to 375 degrees. Grease a 12-muffin pan.
2. In a large bowl cream butter and sugar, using electric mixer.
3. Add the eggs and vanilla. Beat until light and fluffy.
4. 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. Mix until well blended.
6. Fill the greased muffin tins half full.
7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
8. Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
9. Serve topped with strawberries, and whipped cream.

Reviews

[Chef #791635]

I accidentally used regular sugar and then remade them with the "icing" or powdered sugar. I have to say the regular sugar made the better cake. They were more light and spongy. Fabulous! The recipe with powdered sugar was more dense and dry.

[aderendal]

These were extremely good- I was suprised! My daughter's friend is coming over today- she has wheat alergies- so I immediately knew where to look for a recipe for her and now us! I had a bit of a scare when I added the eggs/vanilla. I think I should have added 1 at a time, beating between- but of course I dumped them in all at once. The mixture looked very frothy with some butter mixture floating around and not incorporating. Adding the cornstarch seemed to sort it all out ;) The texture was spongy but firm. It took a few extra minutes in the oven to complete. I put half the mixture into 6 tins and added 1Tbs of coco powder to the rest for a chocolate taste. Turned out good too! Thank you so much for helping me to make our friends with different dietary needs feel welcome in our home!

[Anastacey]

I thankfully do not have gluten issues but this recipe seemed like just what I wanted for making strawberry shortcake from scratch. Just took it out the oven and paired it with the locally grown strawberries and homemade whipped cream. Personally I think it is way better than the shortcakes in the stores.