Strawberry Shortcake
Ingredients
Lemon Cornmeal Biscuits
-
2
cups
all-purpose flour
-
¾
cup
medium-grind cornmeal
-
⅓
cup
cane sugar
-
2½
teaspoons
baking powder
-
¾
teaspoon
sea salt
-
½
cup
coconut oil, hardened and cut into small pieces
-
2
tablespoons
lemon zest
-
2
tablespoons
lemon juice
-
2
large
eggs, beaten
-
¼
cup
almond milk, more for brushing
-
to taste
coarse sugar, for sprinkling (optional)
For Assembly
-
3
cups
strawberries, sliced
-
2
cups
whipped cream or coconut whipped cream
-
to taste
mint leaves (optional)
Instructions
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Work the coconut oil into the dry mixture until it resembles coarse sand.
- Add lemon zest, lemon juice, eggs, and milk, mixing until just combined.
- Turn the dough onto a floured surface and pat into a ½-inch thick rectangle.
- Fold the dough into thirds and pat or roll again until 1-inch thick, then freeze for 20 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut out biscuits using a round cutter and place them on the baking sheet.
- Brush the tops with almond milk and sprinkle with coarse sugar if desired.
- Bake for 16 to 18 minutes until golden brown.
- Assemble the shortcakes with biscuits, strawberries, whipped cream, and mint if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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