Lemon Poppyseed Strawberry Shortcake with Coconut Whip | KTA Super Stores

Ingredients

• 1 cup + 2 tbsp. white flour
• 1 1/2 tsp baking powder
• 1/4 cup cane sugar (divided)
• 1/4 tsp salt
• zest of half a lemon
• 1 tsp poppyseeds
• 13 1/2 oz can full fat coconut milk (refrigerated)
• 2 Tbsp light oil
• 1/2 tsp vanilla
• 1/2 tsp lemon extract (optional)
• 2 cups sliced fresh or frozen strawberries (defrosted)