Dairy-Free Strawberry Shortcake Author: Weaver’s Orchard Dairy-Free Strawberry Shortcake Author: Weaver’s Orchard Dairy-Free Strawberry Shortcake Author: Weaver’s Orchard Prep time: 20 mins Cook time: 11 mins Total time: 31 mins Serves: 8-10
2 Cups flour
1 Tablespoon baking powder
1 Teaspoon salt
1/4 Cup coconut oil
3/4 Cup coconut milk (for drinking, not the canned kind) + more to brush on top
2 Tablespoons honey
1 quart strawberries
Coconut Whipped Cream:
1 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours and any excess liquid drained off after 24 hours
3 Tablespoons maple sugar
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean powder
Preheat oven to 425
Chill the bowl of your mixer or food processor.
In a large mixing bowl, mix flour, baking powder and salt together to form self-rising flour.
Cut flour and coconut oil together with a whisk, fork or pastry blender until mixture resembles course crumbs.
Add honey and coconut milk.
Stir dough just until combined.
Knead dough a few times, being careful not to over-work.
Turn dough out on a floured surface and press out to 3/4 in thickness with your hands.
Cut into circles using a biscuit cutter, cookie cutter or anything round — the rim of a canning jar or a juice glass works fine!
Transfer biscuits to a parchment-lined baking sheet.
Brush with coconut milk.
Bake 8-11 minutes on the center rack until lightly browned on the top. Watch carefully as the honey can cause them to burn if left in too long.
Cool shortcakes 5 minutes.
While the shortcakes are baking, make the whipped cream.
Pour off all excess liquid from the coconut cream and dump the remaining cream into the bowl of a food processor or mixer. Add sugar and vanilla. Whip until stiff peaks form (or close to it). If the coconut cream hasn’t been refrigerated for 24 hours it will not be as thick, but it will still be tasty!
Cut shortcakes in half and serve with sliced strawberries and whipped coconut cream. Enjoy!