Fresh Low-FODMAP Strawberry Shortcakes; Gluten free, Dairy-free
January 20, 2019Printer Friendly Version
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 65g 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 400 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 lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING
Serves 6 or more
Prep time 20 min
Bake time 12-15 min
Total time 35 min
Bake 425 F
Equipment rimmed baking sheet
- 400g (about 2 & 1/2 cups) fresh strawberries, sliced
- About 65 g is one low-FODMAP serving
- ½ cup sugar, divided
- 2 & 1/3 cups Gluten-free Bisquick
- if not available in your area, for copycat version see my low-FODMAP recipe swap blog
- 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
- 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.
Printer Friendly Version