Strawberry Shortcake with Coconut Whipped Cream

By Peggie

Ingredients

• Shortcakes
• Shortcakes
• Shortcakes
• 2 2 2 Cups self-rising flour
• 2 2 2 Cups self-rising flour
• 2 2 2 Cups self-rising flour
• 1/4 1/4 1/4 Cup coconut oil, at room temperature
• 1/4 1/4 1/4 Cup coconut oil, at room temperature
• 1/4 1/4 1/4 Cup coconut oil, at room temperature
• 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
• 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
• 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
• 2 2 2 Tablespoons agave or honey
• 2 2 2 Tablespoons agave or honey
• 2 2 2 Tablespoons agave or honey
• 1 1 1 Package (16 ounces) Driscoll's Strawberries
• 1 1 1 Package (16 ounces) Driscoll's Strawberries
• 1 1 1 Package (16 ounces) Driscoll's Strawberries
• Coconut Whipped Cream
• Coconut Whipped Cream
• Coconut Whipped Cream
• 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
• 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
• 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
• 3 3 3 Tablespoons confectioners' sugar, sifted
• 3 3 3 Tablespoons confectioners' sugar, sifted
• 3 3 3 Tablespoons confectioners' sugar, sifted
• 1/2 1/2 1/2 Tsp. vanilla extract
• 1/2 1/2 1/2 Tsp. vanilla extract
• 1/2 1/2 1/2 Tsp. vanilla extract

Preparation

Step 1

PREHEAT oven to 425°F.

CUT flour and coconut oil together using a pastry cutter or forks until mixture resembles fine crumbs.

ADD coconut or almond milk.

ADD agave or honey.

STIR flour mixture until it forms into a soft dough and no longer sticks to the sides of the bowl.

KNEAD dough just until combined. Be careful not to over-knead.

POUR dough onto a cutting board lightly dusted with flour.

ROLL OUT dough to about 3/4-inch thickness using a rolling pin.

CUT dough into biscuits using a 2-inch cutter.

TRANSFER biscuits to an ungreased baking sheet.

BAKE for 10 minutes or until biscuits have risen and begin to brown slightly on top.

COOL biscuits for at least 5 minutes.

SPLIT biscuits in two.

PLACE biscuit bottoms onto serving plates.

HULL strawberries.

SLICE strawberries lengthwise into ¼ inch slices.

TOP biscuits with strawberries.

WHISK coconut cream, confectioners’ sugar, and vanilla extract in a chilled mixing bowl with an electric mixer until mixture is fluffy.

SPEAD each dessert with coconut whipped cream.

PLACE biscuit tops onto desserts.

SERVE Vegan Strawberry Shortcake immediately