Strawberry Lavender Shortcake
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!