Strawberry-Coconut-Cardamom Shortcake

i was never really a strawberry shortcake fan. i’d rather just eat strawberries. I had one of my coconut visions though and anything with coconut is worth-a-makin’.

The taste you want is there and is just complimented by coconut and cardamom. A great flavor-combination.

Although, I use true whip in this recipe, it is surely not necessary. Straight coconut whipped cream or regular whipped cream (preferably from grass-fed cows) can be used, of course.

Strawberry-Coconut-Cardamom Shortcake

This dessert CAN be lean and yes it is! Its delicious and nutritious.

• 2 cups whole grain flour (I use a mixture: 1 cup whole wheat pastry flour and 1 cup gluten free flour mix) or GLUTEN FREE option*
• 1/4 cup coconut oil (at a room temperature of about 75; soften in glass dish over hot water if necessary or chill a bit to firm up)
• 3 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/4 teaspoon cardamom
• 3 tablespoons honey
• 3/4 cup soy or coconut milk (not canned) or a mixture

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• 1 pound strawberries, hulled and sliced

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• 1 can coconut milk (thickest part from a chilled can)
• 1 teaspoon vanilla
• 1 cup SO Delicious dairy-free Coco Whip or True Whip ( i prefer the first one since i am not a fan of the sor protein isolate that is in True Whip
• 1 tablespoon agave nectar

1. Preheat oven to 350 degrees.
2. Sift flours, cardamom, baking powder and salt. Cut in coconut oil with a pastry blender until crumb-like
3. Stir in honey and milk until combined. Do not over mix.
4. Roll out dough to 1/2 inch thickness. Use a 2-inch cutter. Place rounds onto a baking sheet. You should have about 9.
5. Bake for 10-12 minutes or until slightly browned. Slit each shortcake in half.
6. While shortcakes bake you can whip up the coconut milk, vanilla, true whip and agave nectar. Use a wire whisk or mixer with whisk attachment. Whisk until light and fluffy.
7. Fill shortcakes with whipped cream and strawberries. Enjoy!

*For a gluten-free option, make a mixture of flours both light and grainy, if you know what i mean. I would not use all fluffy light flours (like tapioca and potato starch), plus you need fiber in your food. I trust Bob’s Red Mill Gluten Free Flour mix as well as my own recipe. I have often used garbanzo bean flour with my GF flour mix and have and great success.