Gluten Free Strawberry Shortcake

1. 1

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

2. 2

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

3. 3

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

4. 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. 5

   Mix until well blended.

6. 6

   Fill the greased muffin tins half full.

7. 7

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

8. 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. 9

   Serve topped with strawberries, and whipped cream.

No additional tips available.