Strawberry Shortcake
This lovely old-fashioned shortcake recipe is covered with fresh strawberries and whipped topping for a sensational dessert that's great for the summer holidays.
Ingredients
- 1 lb. fresh Driscoll's strawberries
- 1 cup sugar
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 tbsp. sugar
- 3 tsp. baking powder
- 1 tsp. pink Himalayan sea salt
- 1/3 cup coconut oil or unsalted butter
- 1 cup milk cream or Almond Breeze
- butter if desired
- 8 oz. ctn. TruWhip non-dairy Whipped topping or other non-dairy whipped topping
- 2 tbsp. sugar
- additional strawberries for garnish
Instructions
- Slice strawberries; sprinkle with 1 cup sugar and let stand 1 hour.
- Heat oven to 450°.
- Grease a 10” round layer torte dish.
- Measure flour, 2 tbsp. sugar, baking powder and salt into a bowl.
- Cut in coconut oil thoroughly until mixture looks like coarse crumbs.
- Stir in milk or Almond Breeze just until blended.
- Spread into prepared baking dish.
- Sprinkle with 2 tbsp. sugar.
- Bake 15-20 minutes or until golden brown.
- Cut shortcake into 8 servings.
- Split each piece in half.
- Spread with butter,if desired.
- Fill and top with berries.
- Serve warm with whipped cream or non-dairy whipped topping.
Notes
NOTE: This is also good served ala mode.
NOTE: Use Califia Farms Almond milk instead of milk and no butter when preparing the shortcake if trying to keep this recipe vegan.
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