Strawberry Shortcake

A beloved seasonal café favorite, strawberry shortcake conjures up the sweetness of the summer season in all its glory

—

Use two 9” baking pans

Preheat oven to 350

Ingredients:

• 3 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 2 cup oat milk
• 1 cup oil
• 1/4 cup apple cider vinegar
• 1 tbsp vanilla
• 2 pints fresh strawberries, washed and de-stemmed

Directions:

1. Line and spray your pans, combine dry and wet ingredients. Stir together, but don’t over mix. Pour in pans and put in oven immediately.
2. Bake at 350 degrees for approximately 22 to 26 minutes. Check center with toothpick or knife.
3. Slice strawberries and sprinkle lightly with sugar in a bowl

Coconut whipped cream

Ingredients:

• 1 can 13.66 oz Thai Kitchen Organic Unsweetened Coconut Milk, refrigerated
• 1 Tbsp powder sugar
• 1 tsp vanilla extract

Directions:

1. The trick for a fluffy whipped cream is to refrigerate the can first. Leave in the fridge overnight before using.
2. Make sure to separate the cream from the liquid Use only the cream.
3. Remove the liquid but save it for your smoothies (it’s delish).
4. Add the ingredients to a chilled bowl (another trick) and whip, whip, whip. It takes time. Be patient — it is definitely worth the wait.
5. If you are lucky, you will get peaks, but even if it thickens, it is wonderful to add to your berries, or to smother a cake with. Remember, you can’t go wrong. Sometimes it’s a little trial and error, but even the error is irresistible.
6. You can keep in the fridge, and it will firm even more.

Assemble by layering cake, coconut cream, berries, repeat!

Cheers to the sweetness of organic summer goodness!

—Lea Haas, Owner, The Garden Cafe Woodstock