Strawberry Shortcake

Classic strawberry shortcake made healthier with honey, whole grains and coconut whipped cream. Easily vegan, too.

I hoped to let you recognize that I’d bought a house in the mean time. A cute Thirties Victorian farmhouse with tall ceilings and loads of big residence home windows. It was a clear slate on the inside, so I’ll have made it exactly how I wanted it to be. It was going to be the Cookie and Kate studio! I was going to have a stunning, sensible kitchen for the first time in my life! I was going to develop a yard inside the facet yard!


In any case, I purchased carried away and adorned all of it sooner than it was formally mine. Then, the proprietor took it off the market, for causes that I acquired’t bore you with, so it isn’t mine. I’ll merely keep dwelling on this rent residence, with its low ceilings, dingy kitchen and beige mattress room partitions… which now seem even lower, darker, and additional like stained cargo khaki shorts. First world points.

On the upside, I’ve strawberry shortcake to share instantly! The idea acquired right here to me after I nailed one in every of many baked gadgets for the cookbook, which I am so excited to share with you subsequent spring. I needed to decide how one could make strawberry shortcake sooner than summer season ended. Proper right here it is. This one tastes like conventional strawberry shortcake, nevertheless it is made with full grains and it’s naturally sweetened, too.

  • 2½ cups white full wheat flour or widespread complete wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon good-grain sea salt
  • ½ teaspoon flooring cinnamon
  • 1¼ cups widespread (full fat) coconut milk (from a correctly-shaken can at room temperature*), plus additional for brushing on excessive
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optionally out there), for sprinkling on prime
Coconut whipped cream – could also be modified with 2 cups widespread whipped cream, in case you prefer
  • 1 can (14 ounces) widespread (full fat) coconut milk or coconut cream, chilled for in any case 12 hours
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 kilos modern strawberries, hulled and sliced lengthwise, divided (reserve a lot of small, whole strawberries for garnishing, if you need)
  • 1 tablespoon honey or maple syrup
  1. Preheat the oven to 350 ranges Fahrenheit. Line an enormous, rimmed baking sheet with parchment paper and set it aside. Place a medium-sized glass or metal mixing bowl inside the freezer to take a seat again for the whipped cream.
  2. To arrange the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine.
  3. In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey and vanilla. Whisk to combine, then pour the moist mixture in to the dry.
  4. Mix with an unlimited spoon until you may need a cohesive dough. If the dough is sticky and unmanageable, let it rest for a few minutes—whether it is nonetheless being robust, add one different tablespoon of flour and stir merely until built-in.
  5. Flippantly flour your work flooring, and change the dough over onto it. Knead the dough various situations, merely adequate to convey the dough collectively. Then, press the dough proper right into a sq. type about 1″ deep.
  6. Use a sharp chef’s knife to slice the dough into three even columns and three even rows, to make 9 squares. Place the squares onto your prepared baking sheet, leaving a pair inches spherical every. 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’re company to the contact.
  7. Within the meantime, put collectively the coconut whipped cream: Open the can of chilled coconut milk or coconut cream, and scoop the robust white portion into your chilled bowl, leaving the watery half behind. With an electrical hand mixer, beat until clear and relatively fluffy. Add the honey and vanilla extract and blend to combine. Refrigerate until you’ll be able to serve.
  8. To arrange the strawberries: Place half of the sliced strawberries in a medium mixing bowl and mash them with a potato masher (or pastry cutter or large fork) until juicy. Add the remaining sliced strawberries and honey and stir to combine. Put apart until capable of serve.
  9. When you’re capable of serve, rigorously slice the shortcakes in half lengthwise with a paring knife. Excessive the lower halve of each shortcake liberally with sliced strawberries, adopted by whipped cream. Prime with the upper halve of the shortcake. In the event you want to make them additional decadent, add but another dollop of whipped cream and probably a small strawberry on excessive. Serve immediately.