A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.
3 c. white whole-wheat flour
6 Tbsp. cane sugar, divided
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ c. cold butter, cut into pieces
½ c. buttermilk
½ c. plain Greek yogurt
1 large egg, lightly beaten
1 qt. organic strawberries, sliced
1 Tbsp. honey
Preheat oven to 425°F. Whisk together flour, ¼ c. cane sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
Combine buttermilk and yogurt. Add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; roll to ½-inch thickness. Cut dough into 10 rounds, using a 2 to 2 ½-inch biscuit cutter. Place on a parchment paper-lined baking sheet.
Whisk together egg and 1 Tbsp. water. Brush evenly on tops of dough. Sprinkle evenly with 1 Tbsp. cane sugar.
Bake at 425°F for 10 to 12 minutes or until golden brown.
Meanwhile, combine strawberries, remaining 1 Tbsp. cane sugar, honey, and 1 Tbsp. water. Let stand 10 minutes.
Split shortcakes and top with Coconut Whipped Cream and strawberries. Serve immediately.
COCONUT WHIPPED CREAM
Makes 1 cup
This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.
1 (13-oz.) can coconut milk
2 Tbsp. cane sugar
1 tsp. vanilla extract
Refrigerate coconut milk in can overnight.
Carefully remove solids from can of coconut milk. Reserve coconut milk liquid for another use.
Beat coconut milk solids, cane juice, and vanilla extract at high speed with an electric mixer until thick and fluffy. Refrigerate until ready to serve.