These lightly sweetened biscuit-type shortcakes are the perfect base for any type of fresh summer fruit, from strawberries (of course!) to peaches to blueberries. The fact that they're gluten-free makes them ideal for any crowd.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
Mix the flour, baking powder, salt, and sugar together in a large bowl.
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.
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.
Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
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.
