22 January 2013

strawberry biscuit shortcakes

a couple explanations about this recipe:
1. it was my turn to bring the snack for our small group & there are 2 girls who are nursing & doing the mspi diet so i made it my mission to bring a treat that they could have!
2. i don't have any sites to properly attribute for the recipe because i looked at a ton & this is what i came up with.
3. i have always had some animosity towards homemade whipped creme. my mom made it a lot growing up, and being an ungrateful child i overlooked all of her hard work to make us healthy & gourmet desserts & just wished for cool-whip.  BUT this creme is incredibly rich & sweet & i might just love it.

strawberry biscuit shortcakes
dairy free {mspi friendly}

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup coconut oil (solid)
1 cup coconut milk

heat oven to 425 degrees.

in a large bowl, combine flour, sugar, baking powder, & salt. cut in the coconut oil until the mixture resembles coarse crumbs. gradually stir in milk until a soft dough forms.

drop the dough by heaping tablespoonfuls into mounds onto baking sheet.
bake for 12-15 minutes, or until lightly browned. cool on wire rack.
makes about 8 shortcakes.

coconut whipped creme 
1 can coconut milk, chilled
1/4 cup powdered sugar
1 teaspoon vanilla

chill mixer bowl & wisk!
do not shake the can of coconut milk (you want it to be separated), open & spoon off all of the thick cream. (use the leftover thin milk in your shortcakes!)
add all ingredients & mix at high speed for about 5 minutes until it is fluffy

1 lb of strawberries (optional: sweeten with organic sugar or honey)

1 comment:

summer said...

YUMMMM! Anna! These look amazing. I know how you feel about homemade whipped cream. I can't believe this cream is made with coconut milk- it looks pretty much perfect :)