Strawberry Raspberry Shortcakes with Honey Coconut Cream
These Strawberry Raspberry Shortcakes with Honey Coconut Cream are a super simple and delicious dessert that the entire family will love.
Ingredients
- 4 frozen biscuits I used grain-free Cappellos Almond Flour Biscuits
- 1 cup raspberries
- 1 cup strawberries sliced
- 1 Tablespoon honey
- 1 teaspoon meyer lemon zest sub normal lemon if not available
- Splash of pure vanilla extract
- 1 generous pinch of high quality salt
Honey Coconut Whipped Cream:
- one 15.5 oz can coconut milk or coconut cream frozen, white portion
- ½ teaspoon pure vanilla extract
- 1 generous pinch of high quality salt
- 1 Tablespoon honey
Instructions
- Begin by making the Honey Coconut Whipped Cream. In a medium bowl, add your cold canned coconut cream, vanilla, honey and salt. With a hand mixer, whip on low, then increase speed to high, until light, thick and fluffy, 2-3 minutes. Let chill in refrigerator while preparing the berries and biscuits.
- Next, macerate your berries. Add the strawberries to a medium bowl. Drizzle honey atop and add meyer lemon zest, salt and vanilla. Gently combine with a spoon and fold in raspberries, mixing gently. Chill berries while baking your biscuits. You will want berries to macerate at least 30 minutes before serving.
- Bake biscuits according to package directions. Let them cool slightly and retrieve your other components. On a plate, top biscuits with a large dollop of whipped cream and spoonfuls of macerated berries, letting them spill off the sides. Drizzle any remaining berry syrup atop each plate and serve.