Fresh Strawberry Shortcake with Coconut Whipped Cream

Biscuits (For super-quick shortcake, pick up biscuits from your local baker!):

• 2 cups flour
• 3 tsp baking powder
• 2 Tbsp sugar
• 1 tsp salt
• 1/3 cup oil
• 2/3 cup milk or milk alternative

Coconut Whipped Cream:

• 1 can Native Forest coconut milk
• 1 Tbsp sugar (optional) 
• 1 tsp vanilla (optional) 

• 3-4 strawberries per desired serving, tops removed, then sliced

Biscuits (Makes 12):

Mix dry ingredients. Put oil in measuring cup and add milk. Do not stir. Add to dry ingredients. Mix lightly to moisten ingredients and knead one or two times to form ball. Roll out between two sheets of plastic wrap to about 1/2" thick.

Using a cookie cutter or upside-down cup, cut into 2" rounds and arrange on ungreased pan so biscuits touch slightly.

Bake on ungreased pan at 475F for 10-12 minutes, until lightly browned. Cool until room temperature before using.

Coconut Whipped Cream:

Place can of coconut milk in the refrigerator and leave it there until well-chilled, preferably overnight.

Open can of coconut milk. There will be a firm, waxy layer on top. Scoop out firm layer of coconut cream that has solidified at the top of the can. (Do NOT take any of the water from the bottom of the can. Save this for smoothies.)

Place this cream in the bowl of stand mixer (or a large bowl if using a hand mixer). Whip on high for 3-5 minutes, until light and fluffy. Mix in vanilla and sugar, if using.

Assembly:

Slice a biscuit in half horizontally. Place the bottom half of your biscuit in a small bowl or mason jar. Scoop a spoonful of whipped cream on it, spreading it so the layer extends to the edge of the biscuit. Add a layer of sliced strawberries on top of the cream. Add the biscuit top, then another layer of whipped cream and top with remaining berries.

Get creative and garnish with a whole strawberry, blueberry, basil or mint.