Gluten-Free Strawberry Shortcake

I got this recipe from:

http://www.food.com/recipe/gluten-free-strawberry-shortcake-174106

I have to say, they turned out pretty nice, but one thing I dislike about this recipe is being able to taste the eggs. Next time I think I'll use fewer eggs and add some extra mass using rice flour.

Shortcake:

-1/2 c Butter
-1 c Powdered Sugar
-1 tsp Vanilla
-4 Eggs
-1 c Cornstarch
-1 1/4 tsp Baking Powder

-Beat together butter and sugar.
-Add vanilla and beat in eggs one at a time.
-In separate bowl, combine cornstarch and baking powder; mix thoroughly. Add to butter mixture slowly and beat until well combined.
-Grease muffin pans/ramekins ( I used this cute flour shaped ramekin pan I have), and pour batter in until halfway full.
-Bake at 375º for ~15 min or until golden brown on top and toothpick comes out clean.
-Remove from pan and allow to cool.

Chocolate Sauce:

-Butter
-Cream Cheese
-Unsweetened Cocoa Powder
-Sugar
-Melted Bittersweet Chocolate Chips
-Bailey's or Kahlua
-Vanilla
-Water

-Cream together butter and cream cheese.
-Add cocoa powder and sugar to taste.
-Melt ~1/2 c chocolate chips and add to mixture.
-Add 1-2 oz Bailey's or Kahlua and some water if mixture is too thick.
-Heat on stove top at medium heat for 5-10 minutes until desired consistency is reached (you want to be able to drizzle with it).
-If it's too thick, add water. If it's too thin, whisk in cornstarch a little at a time until it thickens up.

Strawberry Sauce

-Butter
-Whiskey
-Sugar
-Fresh Strawberries, Chopped 

-Combine butter and whiskey on stove top at medium heat.
-Chop strawberries and add sugar, let stand 5 min.
-Add strawberries to stovetop mixture and cook for 5-10 minutes until strawberries soften.

Assembly:

-Shortcake on bottom, dust with extra powdered sugar.
-Fill/surround with strawberries/strawberry sauce.
-Drizzle chocolate sauce on top.
-Put cool whip or whipped cream on top.
-Serve fresh!