1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped strawberries.
7. Pour the batter into egg-shaped molds and bake for 15-20 minutes or until a toothpick comes out clean.
8. Let the cakes cool completely before removing from molds.
9. Once cooled, fill the center with whipped cream and top with more strawberries.

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