Gluten-Free Shortcakes

Name: Gluten-Free Shortcakes
Prep time: 30 min
Cook time: 12 min
Yield: 8 shortcakes
Ingredients: 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

Gluten-Free Shortcakes was pinched from <a href="http://www.glutenfreebaking.com/gluten-free-strawberry-shortcake/" target="_blank">www.glutenfreebaking.com.</a>

INGREDIENTS

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For the Shortcakes

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1 1/3 cups white rice flour, plus more for dusting

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2/3 cup potato starch

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1/4 cup plus 1 tablespoon granulated sugar, divided

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1 tablespoon plus 1/2 teaspoon baking powder

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1/2 teaspoon xanthan gum

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7 tablespoons unsalted butter, 6 tablespoons cut into small cubes and chilled, and 1 tablespon melted

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2 large hard-boiled eggs, yolks pushed through a fine mesh sieve, whites reserved for another use

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3/4 cup cold heavy cream or half-and-half

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For the Toppings

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1 quart strawberries, hulled and sliced

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1/4 cup plus 1 tablespoon granulated sugar, divided

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2 teaspoons vanilla extract, divided

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1 cup cold heavy cream

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