strawberry shortcake

2 lbs strawberries, sliced
1/2 c sugar, divided
3 c gluten-free all purpose flour blend
4 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 to 1 1/4 c half-and-half
1 tablespoon cinnamon-sugar (optional)
Whipped cream or whipped topping

1. Preheat oven to 400F. Grease baking sheet or line with parchment paper. Combine strawberries and 1/4 c sugar in medium bowl. Mash slighty to release juices; refrigerate until ready to serve.

2. Combine flour blend, remaining 1/4 c sugar, baking powder, salt and xanthan gum  in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup half-and-half gradually, stirring with fork until rough dough forms. Add additional half-and-half by tablespoonfuls if needed.

3. Turn dough out onto floured surface. Pat into 3/4-inch-thick layer. Cut dough with 2 1/2 inch round biscuit cutter; place on prepared baking sheet. Pat remaining dough together and cut out additional biscuits. Brush tops with additional half-and-half and sprinkle with cinnamon-sugar, if desired.

4. Bake 15 to 20 minutes or until golden brown. Transfer to wire rack to cool. Split biscuits; top with strawberry mixture and whipped cream.

Makes 6 to 8 servings

Source: The Gluten-Free Bible