Strawberry Shortcake
Ingredients
The 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
-
2
tablespoons
lemon zest
-
2
tablespoons
fresh lemon juice
-
2
large
eggs
-
¼
cup
milk
-
to taste
coarse sugar for sprinkling
The filling
-
3
cups
fresh strawberries, hulled and sliced
-
2
cups
whipped cream or coconut whipped cream
Instructions
- Whisk together the dry ingredients for the biscuits in a medium bowl.
- Work the coconut oil into the dry ingredients until it resembles coarse sand.
- Add lemon zest, lemon juice, eggs, and milk, mixing until just combined.
- Turn the dough onto parchment paper, pat into a ½-inch thick rectangle, fold into thirds, and 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, re-rolling scraps as necessary to make 8 biscuits.
- Brush the tops with milk and sprinkle with coarse sugar before baking.
- Bake for 16 to 18 minutes until golden brown, then cool slightly.
- Slice the biscuits in half horizontally and assemble with strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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