Grilled Lemon Strawberry Shortcake Kabobs with Coconut Cream
A strawberry shortcake recipe featuring coconut cream and a summer twist.
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Cooking tools:
- Grill
- Skewer
- Pastry cutter
- Cooling rack
- Baking dish
- Oven
- Mixing bowl
- Fork
- Toothpick
- Can opener
- Whisk
- Cutting board
- Chef's knife
- Pastry brush
- Refrigerator
- Spoon
- Serving bowl
Ingredients
- 8 tablespoons butter, melted (or substitute grapeseed oil)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (or vegan equivalent)
- 3/4 cup buttermilk (use almond milk for a vegan version)
- 1 tablespoon Simply Organic® Lemon Flavor
- 1 can (15-oz) organic coconut cream, cold
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 2 tablespoons dark rum (optional)
- 4-5 metal or bamboo skewers
- 1 quart fresh strawberries, hulled and washed
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