Summer Recipe: Gluten Free Vegan Strawberry Shortcake

Ingredients

• 3/4 cup + 1 tablespoon coconut milk, divided
• 2 teaspoons maple syrup
• 1 teaspoon vanilla
• 1 tablespoon ground chia seeds
• 1 cup white sorghum flour, plus more for dusting
• 2/3 cup potato starch
• 1/3 cup tapioca starch
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 5 tablespoons virgin coconut oil, cool enough to be solid but malleable
• 2 pints strawberries, hulled and sliced or chopped
• 1 tablespoon maple syrup, or more to taste
• 2 teaspoons lemon juice
• 1 1/2 cups (or one 13 1/2-ounce can) full-fat coconut milk, refrigerated overnight
• 1 teaspoon vanilla, optional
• 1 teaspoon maple syrup, or more to taste, optional

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