Strawberry Shortcakes stacked atop each other, topped with Dairy-Free Coconut Cream and on a small ceramic plate

Strawberry Shortcakes with Dairy-Free Coconut Cream

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The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

5

Icon of cutting board with knife on top in maroon red

PREP TIME:

5 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

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TOTAL TIME:

25 minutes

INGREDIENTS

Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey

Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)

DIRECTIONS

1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.

2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.

3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.

This Recipe Serves 5

INGREDIENTS

Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey

Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)

DIRECTIONS

1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.

2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.

3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.

This Recipe Serves 5

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