Strawberry Shortcake is such a delicious summer treat. However, it can be time consuming to make. But not this recipe!
This recipe is made in an 8×8 baking dish. No rolling and cutting biscuit dough needed! It is so incredibly easy, just mix your dough up, pour it in a baking dish, bake and there you have your biscuit! No cutting of dough, or waiting for your biscuits to rise. Not in this recipe!
Tip One: Let your strawberries sit with sugar for at least half an hour.
This will help the strawberries sit in their juices and make the most perfect strawberry filling for you shortcake!
Tip Two: Make sure to refrigerate your coconut milk/cream can overnight.
To get that whip cream consistency this is KEY. It is also key as to get the coconut cream that settles at the top of the can. What you are looking for when making your coconut whip cream, is the solid potion that will settle at the top of your coconut milk can. Do not mix it in with the coconut water below! You can always save the bottom coconut water for smoothies.
It also helps to whip your cream in a chilled bowl. So if you are using a stand mixer, pop your bowl in the fridge before whipping it. See the picture below for the consistency you are aiming for.
Tip Three: Line your baking dish with some parchment paper to make sure your biscuit comes out easily. It will make life so much easier! See below for example.
Strawberry Shortcake
with Coconut Whip Cream
6
20 minutes
25 minutes
Print
Ingredients
- Strawberry filling
1 lb strawberries, sliced
3 tbs sugar
- Biscuit
2 cups all purpose flour
2 tbs white sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
(13 oz) 1 can chilled coconut milk
- Coconut Whip Cream
1 can chilled coconut cream
2 tbs white sugar
Directions
- Strawberry Filling
- In a medium sized bowl combine strawberries with sugar and mix together. Cover and chill in refrigerator.
- Biscuit
- Preheat oven to 400F. Grease an 8×8 baking dish.
- In a large bowl whisk together your flour, sugar, salt, baking powder and baking soda. Slowly add in your chilled coconut milk and mix until just combined. Do not over mix. Your batter will be sticky, that is okay.
- Pour batter into your prepared 8×8 baking dish. Bake for 25-28 minutes until biscuit is golden brown on top.
- Once biscuits are done, let them cool for at least 10 minutes. Remove the biscuit from the 8×8 dish and cut in 9 pieces. Split each piece in half horizontally.
- Coconut Whip Cream
- Remove the top solid portion (the coconut cream) from the coconut milk can.
- Using a mixer beat the coconut cream and sugar until soft peaks form. About 2 minutes.
- Assembly
- Spoon some of the strawberries with their juices on the shortcake, and top with a dollop of whipped coconut cream, then the shortcake top. Dollop with more coconut cream and strawberries. Enjoy!
