Fresh Strawberry Shortcake with Gluten-Free Biscuits for Sensitive Stomachs
This is my favorite time of year: strawberry season!
Strawberries are one of my favorite berries because they are incredibly versatile. They work beautifully in desserts, smoothies, fruit salsas, or simply on their own as an easy grab-and-go snack. Their natural sweetness and bright flavor make them one of the highlights of summer cooking.
For this strawberry shortcake recipe, I decided to try something new: gluten-free biscuits.
Why This Dessert May Work Well for Sensitive Stomachs
This recipe offers a lighter and more customizable option while still delivering classic strawberry shortcake flavor.
Strawberries are naturally rich in vitamin C, and depending on the ingredients used in the biscuit mix, this recipe may also provide calcium, vitamin A, and potassium.
Low FODMAP Modifications
As always, portion size and personal tolerance levels remain important considerations for IBS symptom management.
Tips for Making Flaky Gluten-Free Biscuits
Homemade Buttermilk Hack
The day I made these biscuits, I realized I had run out of buttermilk. Fortunately, homemade buttermilk is surprisingly easy to make.
Simply add approximately one tablespoon of white vinegar to the milk and let it sit for about five minutes. The mixture will slightly thicken and mimic the acidity of buttermilk used in baking recipes.
A Flexible Dessert for Summer
You can keep it simple with strawberries and biscuits, or personalize it with:
- Lactose-free whipped topping
- Greek yogurt
- A drizzle of maple syrup
- Fresh mint
- Blueberries or raspberries in tolerated portions
The Bottom Line
With a few thoughtful ingredient swaps and some baking tips, this gluten-free strawberry shortcake can be a flavorful summer option for individuals navigating GERD, IBS, or Low FODMAP eating patterns.
Strawberry Shortcake with Gluten-Free Biscuits
Ingredients
Strawberry Sauce
2 lbs. strawberries
1 lemon or lime (optional)
Honey or agave nectar (optional; if needed)
Gluten-Free Biscuits
2 cups gluten-free all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar (optional)
1 stick cold unsalted butter
1 cup fat-free buttermilk
Instructions
Gluten-Free Biscuits
Preheat oven to 425 F.
Cut the butter into small pea size cubes.
Mix all the dry ingredients (flour, baking powder, baking soda, salt, optional: sugar).
Then cut the butter into the dry (I used my hands, you are going to still want lumps of butter throughout).
Now add the buttermilk, slowly mixing with your hands. You want the dough to form a ball and pull away from the sides.
Now take your ball of dough and place it on your lightly floured countertop. Knead the dough for a couple of minutes, then roll it out with a rolling pin to about 1/4-1/2 inch thick.
Using a circular biscuit cutter, cut out your biscuits and place them on a baking sheet. Bake for approximately 12-14 minutes.
Strawberry Sauce
Rinse the strawberries under cold water.
Cut the stems off.
Smash away! I use either a fork or a mashed potato masher (whichever you prefer) to smash the strawberries.
Once the smashing is complete, set aside. After the strawberries have sat for a minute, test them to see if any additional flavoring is needed.
Now pour the sauce on the "hot out of the oven biscuits" and garnish with whipped cream, as desired. Enjoy!
Nutrition Facts
Per serving
248
13.3g
32.0g
1.8g
2.3g
326.7mg
5.5g
7.0g
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