Zutaten für Gluten Free Strawberry Shortcake
- 1/2 cup (113g) softened butter
- Icing Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (30g) cornstarch
- 2 teaspoons baking powder
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Zubereitung von Gluten Free Strawberry Shortcake
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar using an electric mixer until light and fluffy.
- Add 2 large eggs and 1 teaspoon of vanilla extract. Beat until well combined.
- In a small bowl, whisk together 1/4 cup (30g) cornstarch and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each greased muffin cup about halfway full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the shortcakes cool in the muffin tin for a few minutes before gently removing them.
- Serve warm, topped with fresh sliced strawberries and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
26g
Carbs
6g