Strawberry Shortcakes with Buttermilk Biscuits

Name: Strawberry Shortcakes with Buttermilk Biscuits
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

Instructions

Prep:20minCook:12min

Our Strawberry Shortcakes with Buttermilk Biscuits are low FODMAP and just as amazing as the classic American dessert your Grandma made - only ours won't upset your tummy!

Updated at: Fri, 04 Sep 2026 09:11:58 GMT