Gluten-Free Strawberry Shortcake |
| Name: |
Jennifer Miller |
| Base: |
Eglin AFB |
| Recipe: |
INGREDIENTS
SERVINGS
12-15
YIELD
12-15 Little cakes
UNITS
US
1⁄2 cup butter
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1⁄4 teaspoons baking powder
DIRECTIONS
Preheat oven to 375 degrees. Grease a 12-muffin pan.
In a large bowl cream butter and sugar, using 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. (If added too quickly, it will fly about the kitchen.).
Mix until well blended.
Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
Serve topped with strawberries, and whipped cream. |
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