• Gluten-Free All-Purpose Flour | 100499 | 1 1/2 cups (234 g)
• Baking Powder | 62606 | 2 3/4 teaspoons
• Table Salt | - | 1/4 teaspoon
• Granulated Sugar | 53572 | 2 tablespoons (25 g)
• Heavy Cream or Whipping Cream | 1917 | 3/4 cup (170 g)
• Egg | - | 1 large

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
2. Mix the flour, baking powder, salt, and sugar together in a large bowl.
3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
4. Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.



5. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
6. Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
7. Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

**1. Shape Without Overhandling**
1. Gently pat the dough into shape using your hands instead of rolling it out. Avoid handling the dough too much to prevent it from becoming tough.

**2. Cut Cleanly**
1. Use a sharp biscuit cutter or knife to cut the shortcakes. Press straight down without twisting to ensure the edges remain open for proper rising.

**3. Preheat the Oven**
1. Bake in a fully preheated oven (around 400°F) for a quick rise and to develop a golden crust.