Low FODMAP Strawberry Shortcake with Whipped Cream

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.9

(7)

Low FODMAP Strawberry Shortcake with Whipped Cream

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
Ingredient note
A serving of up to 1 cup of strawberries (about 10 medium) is likely low FODMAP. This recipe works out to about 2 1/2 ounces of strawberries per serving, so it is likely fine for most people. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
3 tbsp granulated sugar

For the biscuits

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup heavy cream, plus 2 tbsp for brushing
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
2 tbsp heavy cream, for brushing
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 tbsp turbinado sugar, for sprinkling

For the whipped cream

1 cup heavy cream, cold
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

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