Mini Strawberry Shortcakes

Ingredients

• 1 pint fresh strawberries, cut into quarters
• 1 tsp honey or maple syrup
• 1 13.5 oz can coconut milk, refrigerated
• 1 cup Carrington Farms Organic Cassava Flour
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup palm shortening
• 2 Tbsp honey or maple syrup

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
2. Place strawberries in a small bowl and toss with teaspoon honey. Set aside and allow the fruit to macerate and release some of its juices.
3. Take coconut milk out of refrigerator and open. Separate the cream on top from the watery liquid below. Set the liquid aside and whip the cold cream with an electric mixer for 5 mins, or until thick. This will only work if the coconut cream is very cold.
4. In a medium bowl, whisk together Carrington Farms Organic Cassava Flour, baking soda, and salt.
5. Using a pastry blender or two forks, cut in the cold lard so that it is distributed evenly.
6. Add the two tablespoons honey to the flour and lard mixture. Measure out ⅓ cup of the remaining liquid from the coconut milk and add to the mixture. Mix until the dough comes together.
7. Divide the dough into six equal portions and shape into rough biscuits.
8. Place on baking sheet and bake 12-15 minutes, or until lightly browned on top.
9. Let shortcakes cool, then assemble strawberry shortcakes using one or two biscuits as base, then layer strawberries and whipped coconut creme.

Enjoy!