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Nutrition Facts
Serving Size 1 (47g) Recipe makes 12 servings
Calories 173
Calories from Fat 84		(48%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 116mg		4%
Potassium 25mg		0%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 0.1g	0%
	Sugars 10.0g
Protein 2.2g		4%
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Gluten Free Strawberry Shortcake

Recipe #174106 | 30 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: GlutenFreeGirl
Jun 20, 2006

This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It's quick, its easy, and its really really yummy!!! Try it, you won't be dissapointed!!!!!

SERVES 12 -15 , 12 -15 Little cakes (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 375 degrees. Grease a 12-muffin pan.
2
In a large bowl cream butter and sugar, using electric mixer.
3
Add the eggs and vanilla. Beat until light and fluffy.
4
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.).
5
Mix until well blended.
6
Fill the greased muffin tins half full.
7
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
8
Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
9
Serve topped with strawberries, and whipped cream.

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Featured Reviews for This Recipe

From: Chef #1352485

On Aug 15, 2009

Tried this tonight. the flavor was good and plenty sweet. I do wonder why they came out hollow on the bottom. we flipped them upside down and stuck strawberries inside of them. Followed the recipe so don't know what happened. they did not turn out like a muffin.

0 people found this review helpful

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From: Chef #1319573

On Jul 9, 2009

This recipe was perfect as is! I made it twice in the past 2 days, once for my husband's birthday, and I was so pleased with it, as well as everyone else (kids and adults alike). My dad said it was the best he'd ever had - wheat shortcake included!

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From: aderendal

On Jun 22, 2007

These were extremely good- I was suprised! My daughter's friend is coming over today- she has wheat alergies- so I immediately knew where to look for a recipe for her and now us! I had a bit of a scare when I added the eggs/vanilla. I think I should have added 1 at a time, beating between- but of course I dumped them in all at once. The mixture looked very frothy with some butter mixture floating around and not incorporating. Adding the cornstarch seemed to sort it all out The texture was spongy but firm. It took a few extra minutes in the oven to complete. I put half the mixture into 6 tins and added 1Tbs of coco powder to the rest for a chocolate taste. Turned out good too! Thank you so much for helping me to make our friends with different dietary needs feel welcome in our home!

5 people found this review helpful

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From: GiGi'sMom

On May 27, 2007

My Dad, who has Celiac, loved them. (My 4 year old daughter did too. She wanted to eat all Papa's muffins!) My Dad used them as shortcakes and as muffins. He heated them in the microwave with butter and jelly for a snack.

4 people found this review helpful

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