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A delicious, easy, plant-based strawberry shortcake.
This is not a “healthy” recipe, per se. We used all-purpose flour and granulated sugar in our first batch. You can use whatever flour (almond, oat, gluten-free, etc) and sugar combo you’d like.
We have made these twice: once with granulated sugar and once with coconut sugar. Both tasted great, but the coconut sugar made the biscuits a bit darker in color (pictured above).
The coconut oil will cool into a solid. Chop it up into fourths before putting into the Vitamix container. If there’s still large chunks after blending, keep blending for a couple of seconds.
When opening your can of coconut cream, flip it upside down and open from the bottom. That way you can pour out the liquid and scoop the solids off the “top”.
Don’t make your whipped cream ahead of time. Make it before starting the biscuits to get perfect consistency. (If you leave the cream in the fridge after it’s been whipped for too long, it solidifies.)
Want a quick tutorial on how to make whipped cream in a high-speed blender? Check out our friend, Blending With Henry’s, video. Demo starting at 16:35.