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!
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.
For the Filling: Remove the stems from the strawberries and discard. Roughly chop half of them and combine with 3 tablespoons of the sugar in a saucepan. Stir well to combine and cook over medium heat, stirring frequently, until the fruit is bubbling and juicy, about 5 minutes. The juices should darken and concentrate. Cool completely. Halve or quarter the remaining berries (depending on size, you might even want to slice them; they should be bite size). Toss these raw berries with the remaining sugar and the lemon juice in a bowl and allow to sit, stirring occasionally, until the juices exude and the sugar dissolves, about 15 minutes. Fold the two berry mixtures together. Use immediately or refrigerate for up to 3 hours in an airtight container.
For the Assembly: Right before serving, combine the cream and sugar for the topping and beat with an electric mixer on high speed just until mixture is visibly thickened, then reduce the speed and continue to whip just until very soft peaks form. Do not over-whip or you will loose the silky texture.