1

Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

2

Whisk the egg, 1 tablespoon of lemon juice, oil and water together. Stir in 3 tablespoons of coconut sugar and 1/2 the lemon zest.

3

Add the package of Stellar Eats Biscuit + Scone Mix, and mix until combined and uniform. Do not over mix.

4

Oil your hands slightly and gently shape pieces of dough into 8 equal rounds. So not flatten too much as dough will not spread or rise while baking.

5

Transfer to the prepared baking sheet and bake for 25-30 minutes until slightly golden. Remove from oven and transfer to a wire rack to cool.

6

While the shortcakes bake, prepare your strawberries and whipped cream. Place the cut strawberries in a medium bowl along with 3 tablespoons of lemon juice, the remaining lemon zest and 4 tbsp of coconut sugar. Toss to combine, and set aside at room temperature until ready to serve.

7

Spoon the thick cream from the chilled cans of coconut milk in the bowl of a stand mixer, or a large bowl if using an electric hand mixer. Beat on medium until smooth and creamy.

8

Add in the maple syrup and vanilla extract and continue beating on medium until the ingredients are fully combined and creamy. Cover and chill until ready to serve.

9

To serve, carefully slice each shortcake in half. Top the bottom half with some whipped cream, then the macerated strawberries and a drizzle of the juices from the bowl of strawberries. Place the top half on the shortcakes on top to close.

10

Notes: You can replace the lemon with any other citrus. Substitute the strawberries with any other berry or stone fruit like peaches or cherries. Use regular whipping cream if you'd prefer.