Mix the peaches, 2 tablespoons sugar, and lime juice (if using) in a bowl and let sit at room temperature for about an hour before serving, stirring occasionally.

Preheat oven to 425°F and spray a baking sheet with non-stick spray or line with a silicone mat.

Sift and mix together the flour, xanthan gum, salt and baking powder. Use a pastry blender (or two forks) to cut the butter into the flour mixture until all the butter is smaller than the size of peas.

Mix in the milk until completely incorporated. The mixture will be a bit wet and sticky.

Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet, dividing the dough into 8 biscuits.

Bake the biscuits at 425°F for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.

Use an electric mixer to whip the heavy cream, 2 tablespoons sugar and 1 teaspoon vanilla extract together. Beat until thick and peaks start to form.

To assemble the shortcakes, split a biscuit in half, top with peaches and whipped cream. Place the top half of the biscuit on top and cover with additional strawberries and whipped cream if desired.