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Featured Brand: REDDI-WIP

Makes 6 servings


Strawberries and non-dairy REDDI-WIP Coconut, sandwiched between a delectable, lemony biscuit, make the perfect summer treat.


2 pounds fresh strawberries, sliced
1/3 cup granulated sugar
1/8 teaspoon kosher salt


2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 can (13.5 oz each) coconut milk, divided
1/4 cup coconut oil, melted
Zest of 1 lemon
2 teaspoons turbinado sugar
REDDI-WIP Non-Dairy Whipped Topping made with Coconut Milk



1.FOR THE STRAWBERRIES: Toss strawberries with sugar and salt (use more sugar as needed for berries that are tart and firm). Let stand at room temperature for about an hour to draw out the juices.

2.FOR THE SHORTCAKES: After the strawberries have been standing 20 minutes, adjust oven rack to middle position and preheat oven to 425 degrees. Spray a baking sheet with cooking spray; set aside. Place the flour, baking powder, sugar, and salt in a large bowl and whisk to combine. Stir in 1 cup coconut milk, coconut oil, and lemon zest until the dough just comes together.

3.Using 1/3 cup scoop, or measuring cup, drop 6 level scoops of dough, evenly spaced, onto prepared baking sheet. Brush with coconut milk and sprinkle with turbinado sugar. Bake 15 to 17 minutes, until tops are golden brown.

4.Transfer biscuits to a wire rack and cool 5 minutes. Split in half. Spoon 1/2 cup strawberries over each shortcake bottom, top with REDDI-WIP Coconut, and replace top. Serve immediately


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