Vegan Strawberry Shortcakes | RICARDO

Ingredients

• 2 cans (14 oz/398 ml each) coconut milk (see note)
• ¼ cup (55 g) sugar
• 1 ½ cups (225 g) unbleached all-purpose flour
• ½ cup (65 g) ground almonds
• ¼ cup (55 g) sugar, plus more for sprinkling
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (125 ml) virgin coconut oil
• ¾ cup (180 ml) unsweetened applesauce
• 1 tsp (5 ml) vanilla
• 3 cups (405 g) fresh strawberries, sliced