Home » Pineapple Strawberry Shortcake!

Pineapple Strawberry Shortcake!

Written by Published on in DESSERTS!
Pineapple Strawberry Shortcake!
Print

Pineapple Strawberry Shortcake!

0 from 0 votes
Recipe by Maui Beach Vegan™
Servings

6

servings
Total time

45

minutes

Lightly sweetened Biscuits, with a velvety whipped Coconut cream and fresh, Orange-infused Strawberries!
We’re in LOVE…

Ingredients

  • (6) CUPS (6) Fresh Strawberries | cleaned and sliced

  • (1) (1) Orange | juiced

  • (2) TABLESPOONS (2) Coconut Sugar

  • COCONUT WHIPPED CREAM

  • (4) CANS (4) Coconut Milk | full fat | refrigerated overnight

  • (1) teaspoon (1) Ground Cinnamon | divided

  • (1) teaspoon (1) Vanilla Extract

  • BISCUITS

  • (2) CUPS (2) Gluten Free Flour | I used Bob’s Red Mill

  • ½ TABLESPOON ½ Gluten-Free Baking Powder | Aluminum Free

  • ½ teaspoon ½ Himalayan Salt

  • (1) CUP (1) Coconut Whipped Cream

  • (2) TABLESPOONS (2) Agave or Maple Syrup

  • ½ cup ½ fresh Pineapple | diced small | you can also use canned (drained) or dried

Let’s DO THIS!

  • Preheat oven to 375ºF. Line a baking pan or cookie sheet with parchment paper OR lightly spray with Avocado oil.
  • Combine sliced Strawberries, juice from (1) Orange and Coconut Sugar, in a bowl. Set aside, and refrigerate.
  • COCONUT WHIPPED CREAM
  • After being refrigerated, the coconut cream will have separated to the top, and hardened. Use a spoon to scoop out the coconut cream from the can. Reserve the rest of the coconut water for making butter or smoothies!
  • With an immersion blender or hand mixer, blend Coconut Cream, ½ teaspoon Ground Cinnamon, and Vanilla, into a whipped “cloud”. You could add a touch of Agave to sweeten your Whipped Cream, but that’s totally up to you!
  • PINEAPPLE BISCUITS
  • In a mixing bowl, whisk together Flour, Baking Powder, ½ teaspoon Ground Cinnamon and Salt.
  • Fold in (1) CUP Whipped Cream, Agave or Maple Syrup, and fresh Pineapple. This dough should be wet. If you think it’s too dry, add more Coconut Milk, (1) TABLESPOON at a time.
  • Spoon onto your baking dish, and bake for (15-20) minutes, or until golden brown.
  • Let biscuits cool.
  • Carefully slice biscuits in half, and layer with Strawberries and Whipped Cream!

NOTES

  • DESSERT WINE: Royal Tokaji | Tawny Port | Late Harvest Zinfandel
  • Coconut Whipped Cream: This should be used right away, and not sit for too long. It truly doesn’t hold up like store-bought whipped toppings, but it sure is good!
  • Measuring Flour: I like to spoon the flour into my measuring cup, then level off with a knife.
  • Baking Powder: Baking Powder has a shelf-life of 6-12 months, even when stored properly. Heat and humidity really affect its’ integrity, and using old baking powder can make your biscuits super flat and dense. I opened a fresh container today, and my biscuits were AWESOME!
  • Dough: If you feel that the dough is just a bit too dry, add more Coconut Milk, a TABLESPOON at a time.
  • Biscuits: This recipe is so easy to tweak, and make your own! Once you get the hang of this recipe, you’ll tweak it and enjoy it for many occasions. I’ll reference this style for many of my upcoming recipes, like an herbed version of this for my Biscuits and Mushroom Gravy, or crust for Baked Mac and Cheese!
  • *BOOM!*

Did you make this recipe?

Tag @mauibeachvegan on Instagram and hashtag it #mauibeachvegan