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Note: If you are going to use the coconut whipped topping, you need to refrigerate the can of milk overnight. So make sure and plan ahead.
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For the topping:
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Combine the strawberries, sugar, and bourbon in a bowl and stir well. Cover and refrigerate for at least an hour.
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For the cakes:
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Preheat oven to 375 F. Lightly spray a 12-cup muffin pan with non-stick baking spray and set aside.
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In the bowl of your stand mixer, cream the butter and sugar together until the butter appears dissolved, but still feels gritty to the touch. Add the eggs one at a time, beating well after each addition (important for fluffy cakes!). Then mix in the vanilla.
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In a small bowl, mix the cornstarch, baking powder, and nutmeg together. Set mixer to low, and add slowly dry ingredients into the creamed mixture. Mix until well blended, then fill each muffin cup half full.
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Bake for 15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove cakes from the pan while still warm, using a butter knife to loosen the edges.
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When cool, put cakes into serving bowls. Top cakes with a few teaspoons of strawberry topping and gluten free whipped cream or French vanilla ice cream, if desired. Yum!
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For the coconut whipped cream:
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Open the can of cold coconut milk and scoop the thick, creamy white part off the top. Do not use the liquid, use that for another use.
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In a large bowl, whip the coconut cream and vanilla extract on high until medium/firm peaks form. Top onto shortcakes, and reserve the rest in the fridge for up to three days.
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Strawberry Shortcake recipe adapted from Angela McKeller.
