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Gluten-Free Strawberry Shortcakes Recipe
Ingredients (14)
- For the Shortcakes:
- 1 1/3 cups white rice flour, plus more for dusting
- 2/3 cup potato starch
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 7 tablespoons unsalted butter, 6 tablespoons cut into small cubes and chilled, and 1 tablespon melted
- 2 large hard-boiled eggs, yolks pushed through a fine mesh sieve, whites reserved for another use
- 3/4 cup cold heavy cream or half-and-half
- For the Toppings:
- 1 quart strawberries, hulled and sliced
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons vanilla extract, divided
- 1 cup cold heavy cream
Directions
Learn how to make this recipe at Serious Eats