Strawberry Lavender Shortcake
Craving something sweet and armed with 3 pints of fresh, locally grown strawberries from the farmers market the other day, we decided it was the season for shortcakes!
Shortcake with whipped cream and strawberries is an old classic; making it vegan was neat, but adding lavender really brought this recipe to a whole new level. The delicate lavender flavors undertone the sweet of the strawberries and the sweet, nutty flavor of the coconut whipped cream.
A delicious spring treat!
2 cups (gluten free) flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon lavender flowers
2/3 cup vegetable shortening
1 cup hemp milk
coconut whipped cream
1 pint fresh strawberries, washed and cut
Preheat oven to 350 degrees.
Mix flour, baking powder, salt and lavender in a bowl.
Cut in vegetable shortening, using a fork.
Once you have a uniform consistency of crumbs, add in hemp milk.
Mix to combine all ingredients, but don't over mix.
The batter will be batter-like than dough-like, the baking powder adding some fluff to the mix.
These are drop biscuits, so using a large spoon, drop heaping spoonfuls of batter onto a non-stick cookie sheet.
I got 6-8 biscuits per batch, depending on how big I made the shortcakes.
Bake for about 15 minutes, until they reach a light golden brown color.
Remove from the oven and let cool.
Wash and cut up 1 pint of strawberries. Sprinkle over shortcakes, top with coconut whipped cream, and enjoy!