Gluten-Free Strawberry Shortcake - Recipe from Price Chopper

1. Preheat oven to 375 degrees. Grease a 12 ct. 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.
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 tops look shiny).
8. Remove from the pan while still warm.
9. Serve topped with strawberries and whipped cream.

Fresh Strawberry Sauce

1. Combine strawberries and sugar in a medium pot or saucepan.
2. Whisk together lemon juice, vanilla extract and cornstarch in a small bowl until fully smooth/no lumps remain. Pour over strawberries and stir well.
3. Bring to a boil once over medium-high heat, then reduce to medium heat and simmer sauce until berries are soft and juices have thickened slightly, about 5 minutes for a chunky topping.
4. Use warm, at room temperature or chilled.

Whipped Cream

1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1½ to 2 minutes.