Healthy strawberry shortcake with honey or maple syrup, whole grains, and coconut milk. So tasty! Maple syrup instead of honey makes it vegan.
Shortcake – 2 ½ cups white whole wheat flour or regular whole wheat flour – 2 ½ teaspoons baking powder – ½ teaspoon fine-grain sea salt – ½ teaspoon ground cinnamon – 1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), plus more for brushing on top – ¼ cup honey or maple syrup – 1 teaspoon vanilla extract – 1 tablespoon turbinado sugar (optional), for sprinkling on top
Coconut whipped cream – can be replaced with 2 cups regular whipped cream, if you prefer – 1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hour – 1 tablespoon honey or maple syrup – 1 teaspoon vanilla extract Strawberrie – 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like) – 1 tablespoon honey or maple syrup
Heat the oven to 350°F. Parchment a large, rimmed baking sheet and set aside. Freeze a medium glass or metal mixing bowl for whipped cream.
To make shortcake, mix flour, baking powder, salt, and cinnamon in a medium bowl. Mix well. Mix coconut milk, honey, and vanilla in a 2-cup measuring cup or smaller bowl.
Stir, then add wet to dry. Mix well with a large spoon to make dough. Allow the dough to rest for a few minutes if it's too sticky, then add another tablespoon of flour and stir just until combined.
Flip the dough onto a lightly floured surface. Knead the dough a few times to bring it together. Press the dough into a 1-inch-deep square shape
Use a sharp chef's knife to cut the dough into 9 squares in 3 even rows. On your baking sheet, leave 2 inches around each square. Top dough with coconut milk and turbinado sugar. Bake until firm, 20–22 minutes.
Make coconut whipped cream: Scoop the solid white portion of the chilled coconut milk or cream can into a bowl and leave the watery part. Mix until fluffy with an electric hand mixer.
Mix honey and vanilla. Refrigerate until serving. Strawberry preparation: Smash half the sliced strawberries in a medium bowl with a potato masher, pastry cutter, or large fork until juicy.
Add honey and remaining sliced strawberries. Save for serving. Serve shortcakes cut in half lengthwise with a paring knife. Strawberry slices and whipped cream on the bottom of each shortcake.
Top with shortcake top halve. Add another dollop of whipped cream and a small strawberry to make them decadent. Serve now.