Hello Summer! The weather here in New England has been amazing! I am a big fan of the summertime fruits….especially strawberries. And, really, how you can your resist the taste of a warm shortcake, whipped cream and fresh strawberries?
Well, good news! You can have your shortcake and eat it too… on the low FODMAP diet!
To make the shortcakes, I used King Arthur’s Gluten Free scone mix. Instead of making 10 scones, I made 6 shortcakes, subbing in lactose free milk for the regular milk as directed on the package instructions. I have also used the Gluten Free Bisquick to make low FODMAP shortcakes, which also taste awesome!
Simply chop up a few strawberries and add a little fresh mint (if desired) and a smattering of granulated sugar, set aside.
Drop the scone/shortcake mixture onto a parchment paper lined cookie sheet and add a little granulated sugar on top, if desired. I baked the shortcakes for 15 minutes at 375 F…covering w/ foil after 10 minutes of cooking time so they don’t over brown.
After the shortcakes are baked and cooled slightly but still warm, cut in half and layer with whipped cream and sliced strawberries. It. does. not. get. better. than. this. YUM!!
(Yes, whipped cream is low enough in lactose for the low FODMAP diet….phew! I keep the portion around 1/4 cup per serving) And if you want to make fresh whipped cream, here is a good recipe to do so.
I think Lucy is happy it is strawberry season, too! 🙂
Hope you get to enjoy some farm fresh strawberries soon!