How To Make Strawberry Shortcake
Indulge in a healthy and guilt-free strawberry shortcake to satisfy your sweet cravings. Ingredients can be adjusted to make it vegan by using maple syrup.
Serves:
Ingredients
For Shortcake
- 2 ½cupswheat flour
- 2 ½tspbaking powder
- ½tspfine-grain sea salt
- ½tspground cinnamon
- 1 ¼cupscoconut milk
- ¼cuphoney or maple syrup
- 1tspvanilla extract
- 1tbspturbinado sugaroptional
For Coconut whipped cream
- 14ozcoconut milk or coconut cream
- 1tbsphoney or maple syrup
- 1tspvanilla extract
For Strawberries
- 2lbsfresh strawberrieshulled and sliced lengthwise, divided
- 1tbsphoney or maple syrup
Instructions
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Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper and set it aside. Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream.
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To prepare the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt, and cinnamon. Stir to combine.
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In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey, and vanilla. Whisk to blend, then pour the wet mixture into the dry.
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Mix with a big spoon until you have a cohesive dough.
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Lightly flour your work surface, and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then, press the dough into a square shape about 1-inch deep.
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Use a sharp chef’s knife to slice the dough into 3 even columns and 3 even rows, to make 9 squares. Place the squares onto your prepared baking sheet, leaving a couple of inches around each one.
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Brush the tops of the dough liberally with coconut milk, and sprinkle them with turbinado sugar, if using. Bake for 20 to 22 minutes, until they are firm to the touch.
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Meanwhile, prepare the coconut whipped cream. Open the can of chilled coconut milk or coconut cream, and scoop the solid white portion into your chilled bowl, leaving the watery part behind.
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With an electric hand mixer, beat until smooth and relatively fluffy. Add the honey and vanilla extract and blend to combine. Refrigerate until you’re ready to serve.
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To prepare the strawberries: Place half of the sliced strawberries in a medium mixing bowl and mash them with a potato masher until juicy.
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Add the remaining sliced strawberries and honey and stir to combine. Set aside until ready to serve.
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When you’re ready to serve, carefully slice the shortcakes in half lengthwise with a paring knife. Top the lower half of each shortcake liberally with sliced strawberries, followed by whipped cream.
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Top with the upper half of the shortcake. Add one more dollop of whipped cream and maybe a small strawberry on top.
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Serve immediately.
Nutrition
- Calories: 2081.15kcal
- Fat: 59.17g
- Saturated Fat: 51.31g
- Monounsaturated Fat: 2.61g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 398.62g
- Fiber: 7.47g
- Sugar: 289.05g
- Protein: 20.18g
- Sodium: 1974.57mg
- Calcium: 470.15mg
- Potassium: 1074.44mg
- Iron: 17.32mg
- Vitamin A: 1.40µg
- Vitamin C: 63.79mg
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