Is there a better summer dessert than strawberry shortcake? We think not — especially when we're talking about grain-free shortcakes made with KNOW Better Cake Mix. We've made this recipe dairy-free, too, so everyone can enjoy it!
2 cups KNOW Better Cake and Muffin Mix
2 tablespoons KNOW Better Sweetener, plus more to taste
1/2 cup coconut oil
1/4 cup almond milk
1/4 teaspoon apple cider vinegar
1 quart strawberries, hulled and sliced into bite-sized pieces
1 cup coconut cream
Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the cake mix and sweetener. Use a small spoon to dollop the coconut oil over the mix. Refrigerate until the coconut oil is cool but not brittle, about 10 minutes.
Use your fingers to rub the coconut oil into the mix until evenly incorporated.
In a small bowl, stir together the almond milk and vinegar, then add the milk mixture to the dry ingredients. Stir until the dough comes together.
Use your hands to divide the dough into eight portions, then roll each portion into a ball. Place on the prepared baking sheet and bake until golden brown, 12 to 15 minutes.
Let the shortcakes cool completely on the baking sheet.
Meanwhile, toss the strawberries with a little sweetener to taste. Let sit while the biscuits cool and you make the whipped cream.
In a stand mixer fitted with the whisk attachment, beat the coconut cream on high speed until it begins to increase in volume and become fluffy, 3 to 5 minutes. Beat in a little sweetener to taste.
To serve, carefully cut the biscuits in half, then top with the strawberries and cream.