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The BEST Strawberry Shortcake | Can't Stay Out of the Kitchen | This mouthwatering #dessert is terrific for the #FourthofJuly, other summer #holidays, picnics, backyard BBQs or potlucks. #strawberries

Strawberry Shortcake

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Southern
Servings 8

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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