Gluten-Free Strawberry Shortcake

5 tablespoons butter, softened
1/4 cup granulated sugar
1/2 cup sour cream
½ teaspoon vanilla extract
1 large egg
1-1/2 cups GF All-purpose flour blend 1/2 teaspoon xanthan gum (if your flour blend does not already contain this)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

1 quart strawberries, hulled and sliced Sugar or sweetener to taste

Whipped cream and milk

Preheat oven to 400 degrees. Wash and slice your strawberries; add your sweetener of choice and set aside.

Cream together sugar and butter; add the sour cream, vanilla, and egg and mix well. Add all of the dry ingredients and stir to combine.

Drop by heaping tablespoonfuls on a parchment paper-lined baking sheet –you’ll make a total of 8 shortcakes.

Bake for 12-14 minutes; I usually turn the pan about halfway through the baking time so these brown evenly. Remove from pan and cool on a wire rack.

When cool enough to handle, place one shortcake in a bowl (you can crumble this up if you’d like) and top with a scoop of the strawberries and some whipped cream. I like to pour a little milk over everything to soften up the shortcake; this is optional, but delicious!