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Healthier Strawberry Shortcake

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Healthier Strawberry Shortcake

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Description

Classic strawberry shortcake made healthier—this recipe is made with honey or maple syrup, whole grains and coconut milk. So delicious! It’s vegan if you use maple syrup instead of honey. Recipe yields 9 servings (so quite a bit—if you’re serving just 4 people, I’d probably prepare just 1 pound of strawberries, and enjoy leftover shortcakes as though they are sweet biscuits).

Ingredient:

  • Shortcake
  • 2 ½ cups white whole wheat flour or regular whole wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine-grain sea salt
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), plus more for brushing on top
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional), for sprinkling on top
  • Coconut whipped cream – can be replaced with 2 cups regular whipped cream, if you prefer
  • 1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hours
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • Strawberries
  • 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like)
  • 1 tablespoon honey or maple syrup

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