Strawberry Shortcake
Minutes Prep time: 20
Minutes Total time: 70
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 70
Servings: 6
Difficulty: easy
STRAWBERRIES:
2 pounds fresh strawberries, sliced
1/3 cup granulated sugar
1/8 teaspoon kosher salt
SHORTCAKES:
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1-1/2 teaspoons kosher salt
1 can (13.5 oz each) coconut milk, divided
1/4 cup coconut oil, melted
Zest of 1 lemon
2 teaspoons turbinado sugar
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 177 mg | 18% |
Carbohydrate | 59 g | 20% |
Cholesterol | 0 | |
Total Fat | 22 g | 34% |
Iron | 5 mg | 26% |
Calories | 448 kcal | 22% |
Sodium | 774 mg | 32% |
Protein | 6 g | 13% |
Saturated Fat | 18 g | 92% |
Sugars | 21 g | 2% |
Vitamin C | 89 mg | 149% |
STRAWBERRIES: Toss strawberries with sugar and salt (use more sugar as needed for berries that are tart and firm). Let stand at room temperature for about an hour to draw out the juices.
SHORTCAKES: After the strawberries have been standing 20 minutes, adjust oven rack to middle position and preheat oven to 425°F. Spray a baking sheet with cooking spray and set aside. Place the flour, baking powder, sugar and salt in a large bowl and whisk to combine. Stir in 1 cup coconut milk, coconut oil and lemon zest until the dough just comes together.
Using 1/3 cup scoop or measuring cup, drop 6 level scoops of dough evenly spaced onto prepared baking sheet. Brush with coconut milk and sprinkle with turbinado sugar. Bake 15 to 17 minutes until tops are golden brown.
Transfer biscuits to a wire rack and cool 5 minutes. Split in half. Spoon 1/2 cup strawberries over each shortcake bottom, top with Reddi-wip® Coconut and replace top. Serve immediately
Strawberry Shortcake