I knocked it outta the park with this one. The carnivores love it, too.
3/4 c coconut milk
1 T apple cider vinegar
1 t vanilla extract, divided
1 c flour
1 scant cup almond flour
2 T cornstarch
3 T sugar, plus a few pinches more for topping
1/2 t sea salt
2 t baking powder
3 T coconut oil, plus a bit more for brushing onto shortbread
1 lb strawberries, hulled and sliced
1 14 oz can full fat coconut milk, refrigerated overnight
3/4 c powdered sugar
- Preheat oven to 400°F and lightly grease a baking sheet. Set aside.
- In a measuring cup, stir together coconut milk, apple cider vinegar, and 1/2 t vanilla. Let it sit for a few minutes, allowing it to curdle.
- Add flour, almond flour, cornstarch, sugar, sea salt, and baking powder to a large mixing bowl and whisk to combine. Add the coconut oil and use a spatula to mash and break it up into the flour mixture.
- Add about 3/4 c coconut milk mixture to the dry mixture and stir to combine into a semi-sticky dough. Note that you may not use all of the coconut milk mixture (I used all but 1 T). If mixture looks too dry, add more coconut milk 1 T at a time. If it looks too wet, add more flour 1 T at a time. Err on the side of too wet.
- Transfer dough to a well-floured surface and dust the top with a bit flour. Handling dough as little as possible, form it into about a 1″ thick pancake with your hands. Using a well-floured biscuit cutter, cookie cutter, or narrow drinking glass (what I used), cut out circles and transfer them carefully to the baking sheet. Arrange shortcakes so they touch (see photo).
- Reform leftover dough as needed until all is used, making about seven shortcakes.
- Butter tops of shortcakes with melted coconut oil and sprinkle each with cane sugar.
- Bake 15 minutes, until beginning to brown slightly. Increase heat to 450°F and bake for another three minutes. Be careful not to burn.
- When done, remove shortcakes from oven and let cool five minutes. Then, separate shortcakes and move to a plate so they can better cool. It’s okay if they’re a bit warm when serving.
- While shortcakes are cooling, put a large mixing bowl into the fridge for ten minutes in preparation for the whipped cream.
- Being careful not to tip or shake, remove can of coconut milk from the fridge. Scrape out the thickened cream that has risen to the top into the chilled mixing bowl and save the liquid for another recipe.
- Beat solidified coconut milk until creamy, about 30 seconds. Add remaining 1/2 t vanilla and powdered sugar and whip until creamy and smooth, about one minute.
- To serve, slice shortcakes in half and top with coconut whipped cream and a generous serving of sliced strawberries.
The biscuits (let’s be honest, that’s what they really look like) and refrigerated strawberries will last in airtight containers for a few days, but that whipped cream is a like a fine wine and stays good for a couple weeks.
Serves six normies or three wild dessert eaters.
Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: ?/10 (he’s in NYC, I’m in Texas)
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