Navigating the wheat free, gluten free diet

Posts tagged ‘strawberry shortcake’

The Best Gluten-free Shortcake

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 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.

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What you’ll need:

-1/2 cup butter

-1 cup confectioner’s sugar

-4 eggs

-1 tsp. vanilla

-1 cup cornstarch

-1 1/4 teaspoons baking powder

-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.

It makes 12 mini-cakes and we ate four, so I’m looking forward to shortcake for the rest of the week.  Enjoy!

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