Low FODMAP Strawberry Shortcake with Buttermilk Biscuits
Our low FODMAP version of Strawberry Shortcake features flaky Buttermilk Biscuits & real whipped cream. Stick to serving sizes for a low FODMAP treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Pastry cutter
- Stand mixer
- Hand mixer
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Whisk
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
- Dessert plate
Ingredients
- 1/2 cup (120 ml) lactose-free whole milk, (chilled)
- 11/2 teaspoons lemon juice, (preferably freshly squeezed)
- 1 large egg, (chilled)
- 1 1/2 cups (218 g) low FODMAP gluten free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 3 tablespoons sugar
- 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 113 g) unsalted butter, (chilled, cut into pieces)
- 1 quart (590 g) strawberries, (preferably small to medium sized, divided)
- 1/4 cup (50 g) sugar, (divided)
- 1 1/2 teaspoons lemon juice, (preferably freshly squeezed)
- 1 1/2 cups (360 ml) heavy cream, preferably lactose-free, (chilled)
- 2 tablespoons sugar
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