Simple Strawberry Raspberry Summer Shortcakes

I found this recipe courtesy of Gluten Free Girl.  There was a note on the recipe that these will remind you of the little shortcakes they sell in the grocery store that are wrapped in the cellophane wrappers and this is so true!  I was amazed at the texture and flavor that came from these little shortcakes.  They are delicious and easy to make so no excuses not to try them this summer!

Ingredients:

1/2 c unsalted butter, softened

1 c confectioners sugar

4 eggs

1 tsp vanilla

1 c cornstarch

1 1/4 tsp baking powder

2 c sliced strawberries

1/2 c raspberries

1 T granulated sugar

1 c heavy whipping cream

3 T confectioners sugar

Grease 12 muffin tins with shortening or cooking spray.  Preheat oven to 375F.  Cream butter and 1 c of confectioners sugar using an electric mixer.  Add eggs and vanilla and then beat until light and fluffy.  In a separate bowl combine your cornstarch and baking powder and then slowly add to butter mixture,  Mix until everything is well blended scraping down the sides of the bowl as you go.  Fill your muffin tins halfway and then bake for 15 minutes (toothpick should come out clean when they are ready).  Remove from the pan while they are still warm .  Combine half the strawberries and raspberries in a bowl and mash them slightly.  Add the remaining berries and sprinkle with granulated sugar.  Whip the whipping cream and 3T of confectioners sugar until stiff peaks form.  Slice your shortcake in half and top with berries and whipped cream.