North Dakota Today: Strawberry Coconut Shortcake

By  | 

Strawberry Coconut Shortcake-egg & dairy free | vegan
• 1 1/2 pounds strawberries, stemmed and quartered
• 3 tablespoons sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 1/2 cups full-fat canned coconut milk
• So Delicious dairy free CocoWhip whipped topping
1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
2. Preheat the oven to 400 degrees F.
3. Whisk together flour, baking powder, baking soda, 1/4 cup sugar, and salt in a medium bowl. Add coconut milk cream and mix until just combined. Do not overmix. If coconut milk is solid, heat until creamy.
4. Place mixture in an ungreased 8-inch square pan and bake until slightly golden, 18 to 20 minutes.
5. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
6. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.