Strawberry Shortcake

A generous dollop of our yogurt, Anita’s famous coconut buttermilk biscuits and seasonal fruit macerated in a little sweetener make this the ideal summer dessert. I find it very appropriate that a fan said of our yogurt today: “this is basically healthy cool whip.”

Strawberry Shortcake
(Serves 4)

1 cup sliced fresh strawberries
2 tbp maple syrup or other sweetener, divided use
1 cup Anita’s Yogurt
½ tsp vanilla extract
4 ea coconut buttermilk biscuits, sliced horizontally
1 cup fresh blueberries

In a small bowl, stir together the sliced strawberries and 1 tablespoon of the maple syrup. Set aside to macerate for ten minutes.

In a medium bowl, add the Anita’s coconut yogurt, vanilla extract, and remaining tablespoon maple syrup or agave nectar and whisk to combine.

To assemble, start with the biscuit bottoms and top each with a quarter of the macerated strawberries. Layer on an equal amount of the coconut yogurt and sprinkle each with a quarter of the blueberries. Top each with the remaining half of the biscuit and serve immediately.

Fourth of July Berry Vegan Shortcake

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