Gluten Free/Sugar Free Strawberry Shortcake
- Ready In:
- 21mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 118.29 ml butter
- 118.29 ml Splenda sugar substitute
- 118.29 ml stevia, in the raw
- 3 eggs
- 1 egg white
- 7.39 ml vanilla
- 118.29 ml cornstarch
- 118.29 ml potato starch
- 6.16 ml baking powder
directions
- Preheat oven to 375`F. Grease a 12 muffin pan.
- In a large bowl cream butter and splenda and stevia using mixer.
- Add the eggs, egg white and vanilla. Beat until slightly thickened.
- Add baking powder, cornstarch and baking powder slowly while mixing.
- Mix until well blended.
- Fill the bake for 15 minutes. (Test with a toothpick).
- Remove from the pan while still warm.
- Serve topped with strawberries and whipped cream.
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