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#Strawberry shortcake recipe how to#

Place the squares onto your prepared baking sheet, leaving a couple inches around each one. Use a sharp chef’s knife to slice the dough into 3 even columns and 3 even rows, to make 9 squares.Then, press the dough into a square shape about 1″ deep. Knead the dough a few times, just enough to bring the dough together. Lightly flour your work surface, and turn the dough over onto it.

If the dough is sticky and unmanageable, let it rest for a few minutes-if it’s still being difficult, add another tablespoon of flour and stir just until incorporated.

Mix with a big spoon until you have a cohesive dough.

Whisk to blend, then pour the wet mixture in to the dry.

In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey and vanilla.

To prepare the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon.

Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream. Line a large, rimmed baking sheet with parchment paper and set it aside.

Preheat the oven to 350 degrees Fahrenheit.

I was shocked when I learned that recently. The high fat content of coconut milk draws the BPA out of the liners, even more so than acidic tomatoes do. Also, please buy coconut milk that comes in BPA-free cans (like the Native Forest brand and Trader Joe’s). Either way, while this recipe is more wholesome and nutritionally redeeming than standard strawberry shortcake, it is not a low fat recipe.Īt the risk of sounding paranoid, a couple health-related notes about ingredients-please buy organic strawberries, as conventionally grown strawberries are the fruit with the highest pesticide content. Or hey, use regular whipped cream instead. The only trick with coconut milk is that you really must use regular (as in, not light) coconut milk for the recipe to work well, and you’ll need to chill one can (not both) in the fridge overnight.

I used coconut milk instead of heavy cream, and there’s no butter required in the shortcake, so it’s easily made vegan. This one tastes like classic strawberry shortcake, but it is made with whole grains and it’s naturally sweetened, too.

#Strawberry shortcake recipe how to#

I had to figure out how to make strawberry shortcake before summer ended. On the upside, I have strawberry shortcake to share today! The idea came to me after I nailed one of the baked goods for the cookbook, which I am so excited to share with you next spring. I’ll just keep living in this rent house, with its low ceilings, dingy kitchen and beige bedroom walls… which now seem even lower, darker, and more like stained cargo khaki shorts. Then, the owner took it off the market, for reasons that I won’t bore you with, so it is not mine. Of course, I got carried away and decorated it all before it was officially mine. It was going to be the Cookie and Kate studio! I was going to have a beautiful, functional kitchen for the first time in my life! I was going to grow a garden in the side yard! It was a blank slate on the inside, so I could have made it exactly how I wanted it to be. A cute 1930s Victorian farmhouse with tall ceilings and lots of big windows. I was hoping to tell you that I’d bought a house today.