Gluten-Free Strawberry Shortcake Twist

For the cake:
Preheat oven to 350°F and grease a dessert shell pan with non-stick cooking spray (mine is a 6 cavity 3-1/2-inch-by-1-1/2-inch pan) or line 12 muffin tins with baking cups. Set aside.

In the bowl of an electric mixer using the wire whisk attachment, beat eggs and vanilla on medium-high for 10 minutes, or until the mixture is thick and creamy.

While that is mixing, sift the corn flour three times and set aside.

Gradually beat in sugar on medium speed. Using a rubber spatula, fold in a third of the flour until combined. Repeat, adding the rest of the flour a third at a time until all the flour is gone.

If using a dessert shell pan: scoop about 1/2 cup of batter into each shell. If using a muffin tin: scoop about 1/4 cup of batter into each baking cup.

Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean. The tops will be sweet and sticky.

Cooling: If using dessert shells, cover a baking sheet parchment paper, sprinkle it with powdered sugar and flip out dessert cups onto the paper. (Now, mine didn’t come out that easily. I gently used a knife and cut around the edges. That got them to pop out.) The bottoms are super sticky. The parchment paper and powered sugar will help keep them from sticking.

Cooling: If using a muffin tin with baking cups, place muffin tin on a wire rack until cool. Remove cakes from muffin tin once cooled.

For the strawberries:
In a small bowl, place strawberries and sugar. Mix well, cover and refrigerate for at least 30 minutes.

For the whipped cream:
Place a metal stand mixer bowl and whisk into the freezer for 10-15 minutes. Then remove it from the freezer. Add sugar and vanilla to bowl. Add whipping cream and whisk on medium until the cream creates stiff peaks.

For the presentation:
Take one dessert shell (or cupcake, but first remove wrapper) and place on an individual serving plate. Add a spoon full of strawberry mixture into the shell cup or on top of the cupcake. Add a dollop of whipped cream. Add another spoon full of strawberry mixture. Garnish with fresh blueberries.