Ingredients: – 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 (room temperature) ¼ cup honey or maple syrup 1 teaspoon vanilla extract 1 tablespoon turbinado sugar (optional)
– Coconut Whipped Cream: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 1 tablespoon honey or maple syrup
Instructions: 1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
Chill a medium-sized glass or metal mixing bowl in the freezer for whipped cream.
For the shortcake, in a medium mixing bowl, combine flour, baking powder, salt, and cinnamon.
In a separate container, whisk coconut milk, honey, and vanilla. Pour wet mixture into dry and mix until cohesive dough forms.
Turn dough onto a lightly floured surface and press into a 1" deep square. Slice into 9 squares and place on prepared baking sheet.
Brush tops of dough with coconut milk, sprinkle with turbinado sugar (if using), and bake for 20-22 minutes until firm.
For the coconut whipped cream, scoop solid portion of chilled coconut milk into chilled bowl. Beat until smooth, then add honey and vanilla. Refrigerate until serving.
For the strawberries, mash half of them in a bowl, then add remaining strawberries and honey. Stir to combine.