STRAWBERRY SHORTCAKE
STRAWBERRY SHORTCAKE
yields 8
ingredients
1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberrieso* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries
1/2 tsp salt
1 cup canned coconut milk* 1 cup canned coconut milka extract
Whipped Cream
instructions
1 Make the filling: Chop the strawberries up into pieces the size of a button and throw them in a bowl. If your strawberries are super ripe and taste dope as , then add just 2 TBL of sugar. Otherwise add the 4 TBL and curse your ty produce. Stir that all together and let it chill while you make everything else. 2 Crank your oven to 425°F. Line a baking sheet with parchment paper. 3 For the biscuits: Sift together the flours, baking powder, sugar, and salt. Make a crater in the middle and add the coconut milk and vanilla. Stir that all together until everything is combined into a shaggy dough. If you need more liquid, add a TBL or two of coconut milk to fix that . 4 Throw the dough onto a countertop with some flour on it. Pat it into a roughly 8 x 5-inch rectangle about 1.5 inches thick. Don’t overwork the dough and make it tough. DON’T. Using a biscuit cutter or open end of a glass, cut out all the mother biscuits you can. Aim for 8. Put them on the baking sheet and bake until the bottoms are golden, 12 to 15 minutes. Let them cool for a minute before you go to town. 5 To assemble the shortcakes, cut the biscuits in half like 2 layers of a cake. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, and put the top half of the biscuit back on. Add another layer of strawberries and whipped cream on top and serve right away.
modifications
Double the whipped cream recipe if you are serving all the biscuits at the same time.