Summer Strawberry Shortcake
Prep time: 15 min
Cook time: 12 min
Yield: 6 biscuits
Ingredients:
2 cups all-purpose flour
2 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup full-fat coconut milk (do not sub this)
3 tablespoons maple syrup
1 teaspoon apple cider vinegar
1 1/2 cups whipped cream (store bought or coconut milk fat)
2 cups fresh strawberries
Directions:
Use a can of full-fat coconut milk and do not substitute it for any other plant-based milk-the fat is very important for making the biscuits fluffy. Use a can that has been at room temperature and blend the separated fat and liquid in a blender for a few seconds to make sure it is evenly combined (or whisk).
Preheat over to 400 degrees and line baking sheet with parchment paper.
In a large bowl add dry ingredients and whisk together well.
In a small bowl add coconut milk, maple, and ACV and whisk until mixed. Pour the liquid over the dry mixture.
Use a spoon to mix everything together until it comes mostly together with some loose pieces in the bowl. Then use your hands to work the dough together until it comes together into a smooth ball, but do not overwork, it should only take a few seconds.
Lightly flour a countertop and round out dough until it is about 7 or 8 inches in diameter and about 3/4 to 1 inch thick. Just use your hands, do not use a rolling pin, it will flatten the air out of the dough.
Use a 2 3/4 inch biscuit cutter and cut out 4 biscuits from the formed dough. Then reshape it and press out two more biscuits.
Place the biscuits on the baking sheet and lightly brush the tops with leftover coconut milk.
Bake for 12-14 minutes or until they have risen and turned lightly browned. Do not over-bake or they will dry out!
Cool for 10 min. and then slice biscuits in half. Layer with scoop of whipped cream or coconut cream and sliced strawberries, then do the same layering on the top half. Sprinkle with cinnamon to taste.
