It’s strawberry season! This makes me happy because I can eat strawberries with no problem. Strawberries are one of nature’s perfect foods and I think they don’t get the attention they deserve. These days it’s all about acai, pomegranates, and goji berries. Well, strawberries are pretty darn awesome too. Full of flavor, vitamins, antioxidants and fiber (and low-FODMAP), I like to eat them every day. I throw them on my oatmeal and salads or just eat them plain.
And then there is strawberry shortcake. I found the perfect recipe on Food.com. Not only is it gluten-free, but it is also low-FODMAP! I didn’t have to make any changes. Food.com really has a treasure trove of gluten-free recipes. It’s a great place to get ideas.
These shortcakes are just like the sponge cakes available in the produce department by the strawberries. You know the ones I’m talking about! Instead of a muffin pan, I baked mine in 4″ ramekins. For the strawberries, I sliced a bunch up and sprinkled with a tiny bit of sugar. I let them hang out in the fridge a while to let the juices seep out. My husband is crazy about strawberry shortcake and he loved these shortcakes. Head on over to Food.com to check the recipe out. It has great reviews and I promise you won’t be disappointed!
Where? Here! Click the link.
Gluten-Free Strawberry Shortcakes
