Gluten Free Strawberry Shortcake

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Gluten Free Strawberry Shortcake

FODMAP friendly and almost Lactose-free*

Yield: 6 servings

This shortcake is biscuit-ish, not cakey. Strawberry shortcake doesn’t technically need an early start, but it’s better if you let the shortcakes cool and the sugared berries stand awhile, drawing out the juices. I tested this recipe at 4500 feet altitude.


  • ½ cup sorghum flour
  • ¼ cup millet flour
  • ¼ cup sticky (“sweet”) rice flour
  • ½ tsp xanthan gum
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar (I use half dextrose)
  • ¼ cup solid shortening**
  • ½ cup almond or soy milk (FODMAPers use almond milk)
  • 2 pints fresh strawberries
  • ¼ cup sugar (I use half dextrose)
  • 1 half-pint container whipping cream


  1. 2+ hours before serving time: Prepare the strawberries. Rinse, drain, and de-stem them. Aren’t they gorgeous? Be sure to sample one, and make sure they are of the highest quality. Slice berries into a bowl. (Optional: Save seven small, beautiful berries unsliced. Six are for garnishing the finished shortcakes. One is your reward for making strawberry shortcake.) Sprinkle sliced berries with ¼ cup sugar or sugar-dextrose mix. Toss gently. Taste for sweetness. Slightly unripe berries might need a touch more sugar. Perfectly red, ripe berries will need less.
  2. 1+ hour before serving time: Prepare the shortcakes. Preheat oven to 425 F. Lightly oil baking sheet. In a mixing bowl stir together flour or flours, xanthan gum, baking powder, salt, and sugar. Using your fingers, rub in the shortening until the mixture looks lumpy and there are no large pieces of shortening remaining, but it’s still “piecey” and not uniformly mixed. [[Please link to “piecy” photo with Dinner Biscuits recipe]]. Add the almond or soy milk. Stir to moisten, then beat with spoon about 30 strokes. Form six biscuits on oiled baking sheet. Bake 15-20 minutes, until golden brown. Remove from baking sheet and cool completely on wire rack.
  3. As the sugared berries stand covered, at room temperature, the sugar will draw out some of their natural juices, creating the heavenly topping. By all means taste occasionally, to make sure the juices are being drawn out.
  4. 5-30 minutes before serving time: Whip the cream. Tradition and Betty Crocker say to chill your small mixer bowl. I have not noticed that it makes much difference, so to save time, I taste the berries once more and pour the cream into the small mixer bowl, turn it to high speed, and beat until it turns from whipping cream to whipped cream, about 2 minutes. Beating longer makes it stiff. Beating too long might turn it to butter, so watch closely and shut off your mixer as soon as the cream holds its shape.
  5. Serving time: Split your cooled shortcakes width-wise, like hamburger buns. Gather up six bowls. Place a shortcake bottom in each.
  6. Spoon some berries over the shortcake bottom. Place the shortcake tops atop the berries. Distribute remaining berries evenly, and pour the strawberry juice over all.
  7. Immediately, distribute the strawberry shortcakes and offer the REAL whipped cream. You may skip whipping the cream, but don’t substitute half and half, nor ice cream, if you are avoiding lactose.*
  8. Mmmmmmmm.


*Milk’s sugars appear to be soluble in its water component, not its fat component, making cream and butter relatively safe for FODMAPers. People who are truly lactose intolerant should be offered extra berries or a pitcher of almond milk instead of whipped cream.

**Measuring shortening: Here’s how to measure it exactly.

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