Gluten-Free Strawberry Shortcakes

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into small cubes
• 3/4 cup buttermilk
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• Whipped cream or ice cream for topping, optional

Directions

For the Shortcakes: In large bowl, whisk together white rice flour, potato starch, 1/4 cup of the sugar, baking powder, and xanthan gum. Add cubed butter and, using either your hands or a pastry cutter, cut into flour mixture until pea-sized pieces form. Add egg yolks and continue cutting until flour mixture resembles coarse crumbs. Stir in heavy cream with a wooden spoon until incorporated. Let dough stand for 5 minutes.