A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil!
1 lb. fresh strawberries, hulled and sliced
1/3 c. Grade A maple syrup
1/4 c. light brown sugar or to taste
zest of 1 orange
tiny sprinkling of sea salt
Combine above ingredients in bowl. Cover and refrigerate several hours or overnight till strawberries release lots of juice and are sweet throughout.
Chocolate Peanut Whip: Makes 1-3/4 cups
14 oz. can Roland’s Classic Coconut Milk (high fat content for whipping) – drain liquid from can and discard, then transfer solids to deep mixing bowl
1/3 c. powdered sugar or if you prefer, light brown sugar
1/2 c. Jif Whip chocolate flavored peanut butter
Whip coconut milk solids in deep bowl till thickened. Add powdered sugar and whip again.
Add Jif Whip and whip into cream till color is uniform. If the mixture begins to separate a little from over-whipping, then add a couple more tablespoons of peanut butter and rewhip till smooth.
Transfer to covered container and refrigerate till very cold. Overnight will produce the thickest result.
1 pkg. Wheat Crumpets – I used Farm Country brand
fresh basil or mint sprigs for garnish
To serve: Toast 1 crumpet per serving. Spread with margarine. Place on serving dish. spoon sliced strawberries on top of crumpet along with a generous amount of liquid from fruit.
Top with a spoonful of chocolate Peanut whip, then garnish with fresh basil or mint.
Notes: Crumpets make a perfect biscuit for shortcake. The liquid from the strawberries seeps down into all the little holes making the crumpet ooze with syrup.