SHORTCAKE INGREDIENTS

• 2 ½ cups whole wheat pastry flour
• 2 ½ teaspoons baking powder
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 1 ¼ cup full fat canned coconut milk+ more for brushing
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar
   

SHORTCAKE INSTRUCTION

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a small mixing bowl, whisk together the coconut milk, maple syrup, and vanilla extract.
4. Pour wet ingredients into dry and mix with a wooden spoon until a dough forms. Add a pinch or two of flour if it seems too sticky.
5. Flour your work surface and knead the dough just until it comes together.
6. Shape into a square about 1” thick and slice the dough into 9 even squares.
7. Transfer each square to lined baking sheet, leaving space between them.
8. Brush the tops well with coconut milk and sprinkle with turbinado sugar.
9. Bake for about 20 minutes or until they are firm to the touch.

WHIPPED CREAM INGREDIENTS

• 1 (14 ounce) can full fat coconut milk, refrigerated overnight
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
   

WHIPPED CREAM INSTRUCTIONS

1. Open can of coconut milk and place solids in a chilled bowl, reserving the coconut water for another use.
2. Use a hand mixer to beat until smooth and beginning to look fluffy.
3. Add maple syrup and vanilla and blend until combined. Refrigerate until ready to serve.

STRAWBERRY FILLING INGREDIENTS

• 2 pounds fresh strawberries hulled and sliced
• 1 tablespoon maple syrup
   

STRAWBERRY FILLING INSTRUCTIONS

1. Mash half of the strawberries with a potato masher in a medium bowl until juicy.
2. Stir in remaining sliced strawberries and maple syrup.
    

ASSEMBLY INSTRUCTION

1. Slice the cooked shortcake in half lengthwise and top the lower half with strawberry filling and then whipped coconut cream.
2. Add the shortcake top and serve immediately.
    

YIELDS: 9 Shortcakes
 

RECIPE NOTES

• Too many shortcakes? You can freeze any extra shortcakes for up to three months
• Serving a larger crowd? You can also serve these “open-faced” if you’d like to stretch this recipe for an even larger crowd.