Makes 6
Strawberries are our absolute FAV during the Summer Season. And since they go perfect with baking, we just knew we had to share our Strawberry Shortcake recipe. (Not to be confused with the doll that may or may not have haunted us in our dreams…)
Strawberry Shortcake is the perfect Summer dessert. This recipe is super simple and perfect for your next Picnic or Outdoor Celebration.
Pro Tip: Pair this with a delicious Strawberry Gazpacho for a fun strawberry themed Summertime feast.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 Tbsp organic sugar
1 tsp kosher salt
1 ½ cup coconut milk
Toppings
1-2 lbs strawberries, stemmed and quartered
¼ cup organic sugar
2 cups Coconut Whipped Cream
Prep
Preheat oven to 400°.
In a small mixing bowl, combine strawberries and 5 tablespoons organic sugar.
Place in a refrigerator to allow juices to form.
Method
In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, kosher salt, and organic sugar.
Add coconut milk to the mixture.
Stir until just combined.
Place 6 large, round spoonfuls of the dough onto a parchment-lined baking sheet for rustic shortcakes.
Add more flour and roll out the dough, cutting rounds with a cookie cutter for more precise shortcakes.
Bake for 15 to 20 minutes or until golden.
Remove from the oven and place the shortcakes on wire racks to cool.
Once mostly cooled, cut each in half horizontally.
Assemble
Take the bottom half of one shortcake and spoon strawberries on the cut side.
Be sure to spoon some of the strawberry juices as well.
Then place a dollop of coconut whipped cream on top of the strawberries.
Place the top half of the cake on top and spoon with strawberries.
Notes + Serving Tips
Add some flair to your shortcake by adding a drizzle of balsamic, some fresh basil to the strawberry mixture, or some cocoa powder to the shortcake.
These shortcakes are perfect for a picnic or beach bbq if assembled on-site.
