This is from a recipe from Thug Kitchen. If you don’t know Thug Kitchen, you need to get on that shit ASAP. Though I had an epic fail with the coconut cream, (lesson: get the full fat coconut milk unless told otherwise) the shortcakes turned out pretty good. I made them for a Fourth of July party last week and it just so happens to be one of the hostess’s favorite dessert. This recipe will make about 8 shortcakes.
- 1 pound strawberries
- 2 TBS sugar
Chop the strawberries into small pieces and throw them in a bowl. They say you could add 2 to 4 TBS sugar, I only used about 2 TBS and it was sufficient. Set aside.
- 1 1/4 cup whole wheat flour
- 1 cup white flour
- 1 TBS baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1 cup canned coconut milk
- 1/2 tsp vanilla extract
Preheat oven to 425F and prepare a baking sheet with parchment paper. In a bowl, combine the flours, baking powder, sugar and salt. Make a crater and add the coconut milk and extract. Stir until well-combined. On a floured surface, and pat the dough into a rectangle that’s about 1 1/2 inch thick. Don’t overwork the dough. Using a cookie cutter or a rim of a glass, cut out the biscuits and place them on the cookie sheet. Bake for about 12-15 minutes. The bottoms of the biscuits should be browned and allow to cool.
- 1 can coconut milk, well chilled
- 2 TBS powdered sugar
- 1/2 tsp vanilla extract (optional)
Place the beaters and bowl in the freezer for about 15 minutes. Once the time is up, grab the bowl, beaters, and coconut milk and scoop out the white “fat” part of the milk. Do not use the clear part of the milk. Add the powdered sugar and beat on medium-high for 1 to 2 minutes.
*Since I bought the Lite Coconut Milk the whip topping did not whip. We were also having issues with the fridge so the milk may not have been cold enough.. Either way the cards were not in my favor and I was left with a liquid mixture of coconut milk and powdered sugar. So what is a girl to do? I improvised and made a make shift buttercream. I added about half a stick of butter and a shit-ton of powdered sugar. I think I accidentally stumbled onto something bc the buttercream was very creamy so I may need to try coconut milk out for my next buttercream.
To assemble the cakes: cut the biscuits in half. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, top with the other biscuit layer and top it off with more strawbs and cream. ENJOY!