Strawberry shortcake is an American staple. As the days get longer and the summer sounds fill the air, there is hardly anything more delicious than a serving of Strawberry Shortcake. This is what I am making for Father’s Day. It is one of my favorite desserts, and it is surprisingly simple to make. I love the combination of cake, strawberries and whipped coconut cream, and an absolute bonus is that it looks so beautiful. Happy Father’s Day to all the fathers out there.
1 cup flour (5 oz)
1/4 cup sugar (4 oz)
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
1/3 cup oil
2/3 cup milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Preheat oven to 350F
Grease and flour a “7 x 11” pan
Combine and mix dry ingredients
Combine wet ingredients
When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into pan, and bake for 20-25 min, until toothpick comes out clean
Remove from oven and let cool
Whipped Coconut Cream:
2 cans full fat coconut milk (Thai Kitchen)
2/3 cup powdered sugar
1/2 teaspoon powdered vanilla (optional)
Refrigerate cans of coconut milk overnight to separate the juice from the fat.
Open the can upside down, and pour out all the coconut water, being careful to leave the coconut fat intact. When all coconut water is drained, spoon the coconut fat into a chilled stand mixer bowl.
Add the sugar and vanilla, and whip until well combined 2-3 min.
Add to a piping bag, and refrigerate for about 15 min.
1 pound fresh strawberries