Homemade Strawberry Shortcakes
Make one or enough for a crowd with this simple version of a spring or summer favourite. The moist scones are a wonderful base for soaking up some of that fresh strawberry juice and the whipped coconut cream keeps it non-dairy while making it decadent and delicious!
Servings Prep Time
2people 10minutes
Servings Prep Time
2people 10minutes
Ingredients
Instructions
  1. In a bowl, put your washed and sliced strawberries. Sprinkle with a little sugar to taste.In season, you often don’t need to add any.
  2. Chill your mixing bowl for 15-20 minutes. Put your chilled half can of full fat coconut milk into the bowl and whip for a few minutes until it thickens. You can also use the thickened cream off the top of a can of coconut milk that you have chilled, discarding the thinner, clearer liquid.This will make a denser topping.
  3. Add sugar and vanilla and continue to beat until it is thick and holds its shape. Keep refrigerated until ready to serve. I prefer to use it quite soon, as it tends to separate a little.
  4. Split your scones in half. On the bottom half, generously spoon on some of your sliced strawberries and top with a dollop of whipped cream.
  5. Gently place the top of the scone back on, add another dollop of cream and a little strawberry. Decorate with some edible flowers for extra flair and goodness, or sprinkle with a few poppy seeds! Enjoy!
Recipe Notes

The Lemon Poppyseed Scones are a perfect base for all the flavour of fresh strawberries! If you have extra strawberries, check out this simple but elegant recipe for Chocolate Dipped and Hazelnutty Strawberries.