The nice thing about a light spring dinner is that it leaves plenty of room for a light spring dessert. After seeing the fresh juicy strawberries my friend brought over the other night, I couldn’t get my mind off of strawberry shortcake. A quick Google search led me to a Food.com recipe that required only ingredients I already had in my house. 30 minutes later I was looking at my beautiful little cupcake-shaped shortcakes, ready to devour them.
What you’ll need:
-1 cup confectioner’s sugar
-1 pint fresh strawberries, slice and marinated in sugar (optional)
-store bought or fresh made whipped cream
What you’ll do:
–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.