Low FODMAP Strawberry Shortcake

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!

strawberrie shortcake

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!  🙂

lucy strawberry

Hope you get to enjoy some farm fresh strawberries soon!


10 replies on “Low FODMAP Strawberry Shortcake

  • Nadya Heywood

    This is not a reply , but a new question. (However, the strawberries look good. We have good strawbs here in DK just now too). Please will you enlighten us as to what is resistant starch? Has the resistance of the starch anything to do with FODMAP qualities? Or is it another story altogether? I was reading about cold potatoes/cold rice today, also asparagus and artichoke which are not on our diet.

    • katescarlata

      Resistant starch is a long chain carb (FODMAPs are short) –and they are not digested in the small intestine. They are prebiotic fibers–feeding beneficial gut microbes. They can cause gas–so I tend to recommend increasing the dose slowly.

  • Valerie

    Whipped Cream has carrageenan (at least where I live, I haven’t found any without it!). I thought carrageenan is a SIBO no-no. Am I misinformed? Thanks 🙂

    • katescarlata

      Hi Valerie, Thanks for sharing your comment—and you are quite right—many whipping creams have carrageenan and polysorbate 80 which is unfortunate. Honestly, despite being an avid label reader…I figured whipping cream would simply be whipping cream. BUT, no.
      Carrageenan has little research –but animal studies suggest it it may increase intestinal inflammation. As a general rule, I don’t encourage its consumption–and of course, think we should all be consuming more whole foods vs. manufactured products. The polysorbate 80 is linked with SIBO and intestinal inflammation too—and is abundant in manufactured supplements and food supply. So, I would say you are not misinformed. I don’t think we should be fearful of every bite though (my opinion) –and a dollop of whipped cream on fresh strawberries as a treat should not pose a major health risk. I would be more concerned if these additives were in a food product you enjoyed on a daily basis.

      • Patty

        Although it may be a little difficult to obtain, if you look for local dairy products you may find some cream that is *just* cream. Some dairy farms will sell heavy cream with no additives. Check if your grocery store has a “local” section, or look in health-food stores, coops and farm-stands. You have to be a little careful not to whip it right into butter, but the taste alone is worth the effort of finding and whipping it.

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