Low FODMAP, Gluten-Free Strawberry Shortcake with Cornmeal Biscuits

Shortcakes are possibly our #1 favorite low FODMAP dessert. How can you beat juicy berries, tender, flaky, buttery biscuits and whipped cream?

And they are versatile: you can vary the berries and play with the biscuit component as well, as we did here by adding a bit of cornmeal. The addition adds texture and flavor and creates a low FODMAP dessert that is new, yet not too far from the classic. This is still comfort food, for sure.

The strawberries, which contain no detectable FODMAPs, are the perfect fruit choice, for their color, flavor, juiciness and the fact that they are so easy to incorporate into any Low FODMAP diet!

We do like these served the day they are made. If you choose to make the biscuits a day ahead, wrap them loosely in aluminum foil and store at room temperature.

Note that a quart of strawberries is a volume amount and can range in weight. If you want to calculate weight, you need about 1 pound of strawberries (or a tad more).

For the Shortcakes: Position rack in center of oven. Preheat oven to 425°F/220°C. Line a baking sheet pan with parchment paper; set aside.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt to aerate and combine. Cut in the butter with a pastry blender or two knives until the butter ranges in size from large flat raisins to small peas. (You can also do this in a stand mixer with the flat paddle attachment, pulsing on and off).

Whisk the cold milk and egg together and add to the dry ingredients and gently bring together by stirring with a wooden spoon just until combined (or pulse on and off with mixer).

Gently pat out the dough on a very lightly floured surface to a 7 by 4 inch (17 cm by 10 cm) rectangle. Cut into 8 equal pieces then gently use your hands to shape each piece into a round biscuit about 3/4 to 1 inch (2 cm to 2.5 cm) thick. Arrange the biscuits on the prepared pan, equally spaced apart.

Bake for about 12 to 15 minutes or until tops and bottoms are just tinged with color and biscuit is baked all the way through. Place pan on a cooling rack until biscuits are completely cool, at which point they are ready to use. Alternatively, store at room temperature for up to 8 hours, loosely wrapped in foil.

For the Berries and Assembly: Close to serving time, place about half of the berries in a mixing bowl (you can do this by eye) and add 1 1/2 tablespoons of the sugar and the lemon juice. Crush with a sturdy fork or potato masher and allow to sit for 5 minutes. Add remaining strawberries and 1 1/2 tablespoons of sugar, stir it all together well and again allow to sit for 5 minutes or until juicy.

Meanwhile, whip the cream and sugar for the Topping until soft peaks form. Split the biscuits, place the bottom biscuit, cut side up, on a small plate or in a small bowl, add strawberries with all of their luscious juices. Top with a generous dollop of whipped cream and crown with a biscuit top. Serve your low FODMAP shortcake immediately.