Blueberry, Strawberry, Lemon Shortcake

Serves: 6-12

Ingredients

Shortcake

• 1⁄3 cups granulated sugar
• 1 tbsp baking powder
• ½ tsp pink salt
• 2¼ cup all purpose flour
• ½ cup coconut milk (plus 2 tbsp to brush the top of the shortcake)
• 1 egg (or 3 tbsp arrowroot mixed with 1 tbsp water)
• 2 tsp vanilla extract
• 1 cup cold plant-based
• butter, grated
• 2 lemons, zested
• 2 tbsp raw sugar

Strawberry Filling

• 3 cups fresh strawberries, sliced
• 1 pinch pink salt
• 1-3 tbsp raw sugar

Directions

Shortcake

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. In a large bowl, whisk granulated sugar, baking powder, salt, and flour.
3. In a separate bowl whisk, coconut milk, vanilla, egg, butter, and lemon zest. Fold the wet ingredients into the dry until well incorporated.
4. Dust your work surface and dough with flour.
5. Roll dough out to ½-inch thick square, top the dough with 1⁄3 of the grated butter, and fold into thirds. Repeat this step twice.
6. Cut the dough into 6-12 equal squares, depending on how big you want your shortcakes. Place each square onto your prepared sheet pan, brush with coconut milk, and sprinkle with raw sugar.
7. Bake 12-14 minutes until golden brown.

Strawberry Filling

1. Add strawberry filling ingredients to a large bowl, toss and refrigerate.