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.
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I don’t often bake, so it’s a bit of a challenge when I do, especially when doing Fodmap friendly dishes. This was a bumper success! Worked a treat; everyone loved it, and there was real surprise that it was fodmap-friendly. I was happy to find the gluten-free Bisquick in our local Harris Teeter, and I used Coco-whip for the cream aspect, which also worked a treat. I decided not to sandwich them but made them a bit like English cream-tea scons, with the shortcake, then whip, then strawberries. Anyway, it worked a treat!
Super amazing comment!! Thank you SO much.
We love that the shortcakes were easy for you to whip up, and that you could find the ingredients at your local store. Stories like this make our day. Keep sharing!!!
Tried this tonight and it turned out lovely! Would definitely make again.
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