Fresh Low-FODMAP Strawberry Shortcakes; Gluten free, Dairy-free

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Fresh and creamy, fruity and delicious. Low-FODMAP Strawberry Shortcakes are the ideal combination of whipped cream, strawberries and a buttery, soft, and crumbly low-FODMAP shortcake.  Lovely, tasty and easy to whip up!

This recipe for low-FODMAP Strawberry Shortcakes is sure to be one of your favorites for a dessert the whole family can enjoy.  The low-FODMAP Shortcake biscuits are light and not overly sweet.  You will love how fresh these personal sized low-FODMAP Strawberry Shortcakes taste.

Strawberries are a wonderful low-FODMAP fruit option since one cup is a low-FODMAP serving.  Plus they are beautiful, naturally sweet, and packed with antioxidants and nutrients.

For a variation on this recipe, you can switch it up!  Use low-FODMAP blueberries and raspberries for a July 4 or Labor Day weekend gathering.  Or else drizzle them with low-FODMAP Fudge Sauce and add low-FODMAP chocolate covered strawberries for Valentine’s Day.  So many possibilities…feel free to share your own variation with us 🙂

You may also love my low-FODMAP strawberry rhubarb pie, low-FODMAP 5 minute Microwave Berry Crisp and Cobbler and low-FODMAP Carrot Cake recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Strawberry Shortcakes; Gluten free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 6 or more

Prep time 20 min

Bake time 12-15 min

Total time 35 min

Bake 425 F

Equipment rimmed baking sheet

Ingredients

  • 4 cups (1 qt or 2 lbs) fresh strawberries, sliced
    • about 150 g or one cup is one low-FODMAP serving
  • ½ cup sugar, divided
  • 2 & 1/3 cups Gluten-free Bisquick
  • 1/3 cup chilled unsalted butter or low-FODMAP vegan margarine (for dairy-free version)
    • This is 5 & 1/3 tablespoons
  • ¾ cup low-FODMAP milk (almond milk for dairy-free version or lactose-free)
  • 3 large eggs
  • ½ teaspoon vanilla
  • ¾ cup low-FODMAP Vanilla Bean Coconut Whipped Cream
    • Can also use traditional whipped cream for non dairy-free (1/2 cup is one low-FODMAP Serving)
    • If opting for traditional whipped cream, suggest using vegan spread as above (instead of butter) in the biscuits to minimize overall lactose content in the low-FODMAP Strawberry Shortcakes (depending on your tolerance)
  • Vegetable shortening for greasing

Directions

  • Preheat oven to 425 F and grease rimmed baking sheet (or use a silicone liner or parchment)
  • In a medium bowl, mix strawberries and 1/4 cup sugar and set aside (can place in refrigerator if desired)
  • In a small bowl or large measuring cup, whisk together the 3 large eggs
  • Add the low-FODMAP milk and vanilla and whisk lightly; set this mixture aside for later incorporation
  • Using a second medium bowl, combine Bisquick mix and remaining 1/4 cup sugar
  • ‘Cut’ in butter or vegan margarine with pastry blender or fork
  • Add the egg/milk mixture to the Bisquick mixture and stir to combine
  • Using a large cookie scoop or spoon, drop 6 large spoonfuls onto cookie sheet (each one will be an individual low-FODMAP Shortcake)
    • You can also make 12 smaller low-FODMAP Shortcakes if you prefer
    • In that case, alter baking time to about 8-10 minutes
  • Bake in center or oven for 10 to 12 minutes
    • They may turn lightly brown, but will not change color dramatically as gluten-free flour doesn’t brown like traditional flours

  • Cool 5 minutes and transfer to cooling rack
  • When cool, using a sharp serrated knife, split shortcakes
  • Fill and top with strawberry/sugar mixture and low-FODMAP Vanilla Bean Coconut whipped cream based on your preferred style (can do cream then berries or berries then cream, or mix it up)
  • Use strawberries and blueberries for a July 4 event!

  • These low-FODMAP Strawberry Shortcakes are sooooo yummy.

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