Strawberry Shortcake

Yield: 6 servings


  • 1ΒΌ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon Ener-G egg-replacer
  • 1/8 teaspoon salt
  • Stevia to equal 2 Tablespoons sugar
  • 2/3 cup coconut milk
  • 3-6 cups fresh strawberries, chopped
  • stevia to taste (approximately enough to equal 2 Tablespoons sugar)
  • Whipped topping
  • 6 fresh whole strawberries, washed and tops removed (optional)


  • Combine dry ingredients in a large mixing bowl.
  • Stir in coconut milk and mix until mixture is evenly moist.
  • Spread onto greased baking pan or roll out 1-inch thick and make into shapes or biscuits.
  • Place on greased baking sheet and bake at 425F for 10-12 minutes.
  • For sheet cake approximately 20 minutes.
  • While shortcake is baking, combine chopped strawberries and sweetener.
  • Cover and chill.
  • When cake is done, top with chopped and sweetened strawberries, whipped topping, and a fresh whole strawberry.