Strawberry Shortcake
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 teaspoon vanilla
- 2/3 cup soy or almond milk
- For the Topping:
- 4 cups strawberries, chopped
- 1 tablespoon honey (optional)
- 2 cups whipped cream (optional)
Instructions
1: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat or spray it with cooking spray.
2: Whisk the flour, baking powder, and salt in a mixing bowl.
3: Melt the coconut oil in the microwave (about 30 seconds) or on the stove.
4: Whisk together the warm coconut oil, honey, and vanilla until completely emulsified.
5: Stir in the milk.
6: Pour the wet ingredients into the dry ingredients. Stir until well combined. Be careful not to overmix.
7: Drop the dough by large spoonfuls onto the baking sheet, forming into 8 equal portions.
8: Bake for 17 - 20 minutes or until they are lightly golden brown.
9: Toss the strawberries with honey while the shortcakes are baking.
10: Top the shortcakes with strawberries (and whipped cream if desired) to serve.
Notes
The shortcakes are best eaten the day they are baked.
You can also split the shortcakes horizontally, place the bottom half on the plate, top with a spoonful of strawberries, add a dollop of whipped cream, and place the top half of the shortcake over the filling, serving immediately.
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