Gluten Free Strawberry Shortcake

READY IN: 30mins
Recipe by GlutenFreeGirl

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!!!!!

Top Review by Lindaedi

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.

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.

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