Gluten Free Strawberry Shortcake!

When I was a kid we always bought pre-packaged shortcakes at Kroger's then we'd top them with loads of fresh strawberries and even more whipped cream. One evening I was going to watch t.v. in my parents' room and eat my carefully constructed strawberry shortcake when i dumped the whole thing on the floor right in front of the t.v. I was so sad and my mom got a little upset because of all the whipped cream and strawberries on the carpet. I stood there crying while mom cleaned up the mess and yelled at me to eat her shortcake. She's of German heritage so she wasn't that mad, they just yell things a lot. I felt too bad to eat the charity shortcake because of the mess I had made and because all the shortcakes were gone which meant mom wouldn't get one if I ate it. What sort of person makes a mess then happily eats the last dessert while someone else cleans up? I did--but only because you can't fight with a German mother.
Strawberry shortcake of my childhood was made of a store-bought sponge cake that had a strange stickyness that left residue on the plastic wrapper and cardboard it was sold in. Apparently the traditional strawberry shortcake is more of a biscuit or scone like cake. What's a gluten free baker to do? I went for a tender, slightly sweet, crumbly shortcake, minus the gluten plus all my favorite natural ingredients. Enjoy, and I caution you to hold your plate even while walking because you don't want to be the girl that dumps the last shortcake.

Gluten Free Strawberry Shorcake
preheat oven to 400 degrees

cake:
1 c. Bob's Red Mill Pancake Mix
1/2 c. Bob's Red Mill A.P. G.f. Flour
1/2 c. potato starch flour
1/4 c. + 2 T natural cane sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
6 T. unsalted butter

1/2 c. unsweetened vanilla almond milk
1 egg
2 tsp vanilla extract

to top!
lots of fresh strawberries (I don't like to add any sugar but you may)
whipped cream (the old fashion kind--the real stuff)

Combine all dry ingredients in a large a bowl and stir together to combine. Cut butter into small chunks and toss in dry ingredient bowl. With a pastry cutter, cut butter into dry ingredients until the butter in covered in flour and in small pea size chunks. Next, combine wet ingredients in a bowl and whisk together. Pour wet ingredients into the dry ingredients and gently fold together just until combined. You could turn dough out onto a floured surface and cut perfect biscuit shapes but I prefer to quickly toss blobs of dough onto a baking sheet. You can either make 4-5 large blobs or 6 or so smaller blobs. Bake for 12-14 minutes for larger or 11-13 minutes for smaller blobs.
Let cool then slice open and top with lots and lots of fresh strawberries and old fashion whipped cream.

Hello Summer!