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Strawberry Maca Shortcake with Coconut Crème

Author Laura Wallace

Ingredients

  • 2 pints strawberries washed and sliced
  • 1/2 cup sugar for strawberries
  • 2 cans coconut milk chilled overnight
  • 1/2 - 3/4 cup powdered sugar
  • 1 tablespoon vanilla

Shortcake: 

  • 3 cups flour
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons butter cubed
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1 1/2 teaspoon vanilla
  • 2 tablespoons maca powder
  • 1 tablespoon flaxseed

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl combine the sliced strawberries with ½ cup of sugar and stir. Let sit for at least an hour.
  3. To make the biscuits or shortcake: Whisk together the flour, sugar, baking powder, maca powder, flaxseed, and salt. Cut the butter into the flour mixture using your hands or pastry cutter until the butter is the size of peas. 
  4. Next, combine the milk, cream, and vanilla. Make a well in the middle of the flour mixture and pout the milk mixture in. Combine with a spoon or fork until a loose dough forms. Place the dough on a lightly floured surface and knead a few times. 
  5. Using a rolling pin, roll the dough out about 1 to 1 ½-inch thick. Cover with parchment and chill for 20 minutes. Once dough has rested, cut into biscuits using a biscuit cutter. Bake for 10-15 minutes or until golden brown.
  6. To make the coconut crème: Open the cans of chilled coconut milk and pour out the water reserving the coconut milk fat. Using a hand-held blender or stand up mixer, beat on medium high speed until peaks start to form. Add the powdered sugar and vanilla. Beat until thick and creamy.
  7. Assemble your shortcake by slicing the biscuits and layering them with the strawberries and coconut crème.