Lemon Poppyseed Strawberry Shortcake
with Coconut Whip
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 servings
As featured in the:
Apr. 24, 2024 Coupon Book
Recipe Category
Celebrate the flavors of Spring; who doesn’t love shortcake and whipped cream? Here is a lighter take on a traditional favorite.
Ingredients
1 cup + 2 tbsp. white flour
1 ½ tsp. baking powder
¼ cup cane sugar (divided)
¼ tsp. salt
zest of half a lemon
13 ½ oz. can full fat coconut milk (refrigerated)
2 tbsp. light oil
½ tsp. vanilla
½ tsp. lemon extract (optional)
2 cup sliced fresh or frozen strawberries (defrosted)
1 tsp. poppyseeds
Instructions
Preheat oven to 425°F. Sift flour, baking powder, 3 tbsp. sugar and salt in a medium bowl. Add in the lemon zest and poppyseeds; mix well with a spoon.
Open can of chilled coconut milk and remove the solid portion from the top and place in glass measuring cup and return to refrigerator. Mix the ½ cup of reserved liquid coconut milk, the oil and extracts together and stir into the flour mixture until just combined.
On a parchment lined board, form into a flat disk, about 1 ½” high. Cut into biscuits and place on parchment-lined baking sheet. Dust tops with a bit of reserved sugar. Bake for 15 minutes or until nicely browned on top. Cool on rack. Slice in half when cool.
While baking, mull the strawberries: mash part of the berries with sugar to taste and let sit. Whip the chilled coconut cream until thick. Add sugar if you want a bit of sweet. To serve, spread strawberries on open biscuit halves and top with coconut cream. Enjoy!
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 servings
As featured in…
Apr. 24, 2024 Coupon Book
