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Gluten Free Strawberry Shortcake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1/2 cup butter (ghee)
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder

Recipe



1Preheat oven to 375 degrees. Grease a 12-muffin pan.

2In a large bowl cream butter and sugar, using electric mixer.

3Add the eggs and vanilla. Beat until light and fluffy.

4In 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.).

5Mix until well blended.

6Fill the greased muffin tins half full.

7Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).

8Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).

9Serve topped with strawberries.