Strawberry Shortcake is one of my absolute FAVORITE things in the summer. Ripe strawberries, sweet biscuits, and whipped cream? Like who could say no? I bumped up this recipe by making homemade sweet cinnamon vanilla biscuits, CBD infused lemon tested macerated strawberries, and vanilla whipped cream… trust me, you’ll be drooling over this.
Let’s talk about what the heck CBD even is, shall we?
It’s not a stretch to say that CBD (cannabidiol) is one of the most exciting and promising compounds currently undergoing rigorous medical and scientific research. CBD has made headlines in recent years for some pretty stunning results. Still, misinformation and confusion about CBD abounds due to the relatively recent emergence and widespread awareness of this incredible compound. Let’s take a deep dive into what cannabidiol (CBD) is, and exactly what it does — and doesn’t — do.
CBD is simply short for “cannabidiol”, the second-most abundant cannabinoid molecule produced by the cannabis or hemp plant. The most abundant molecule, of course, being THC: the psychoactive chemical famous for making users feel “high” (CBD does not have this effect). Keep in mind that your body already has an endocannabinoid system, an extremely important molecular system that your body uses to regulate and perform various critical functions. CBD binds to receptors in this system; our bodies were designed to interface with cannabinoids from the very beginning — we even naturally produce them!
But how does CBD work exactly? As we stated earlier, your body already has a wildly complex endocannabinoid system that affects several different areas and functions. That system is rife with “receptors,” sites that await cannabinoid molecules presence. When the cannabinoid nears, the receptor will bind it to itself, creating a sophisticated chemical interaction that modern science is only just beginning to scratch the surface of understanding.
Unlike its sister molecule THC, CBD does not make you feel high — but don’t think that a lack of psychoactive or intoxicating effect means that nothing is occurring. On the contrary, it’s very clear that there are many chemical responses that occur when CBD binds to those cannabinoid receptors. That being said, the endocannabinoid system is ubiquitous in the human body, affecting nearly all major functions in some way (especially homeostatic regulation). Because of this, it’s quite a task to discern everything that CBD does, exactly, when the binding occurs. That’s where the research is at right now: trying to solve that very mystery. There is plenty of information on the internet, especially CBDfx’s website if you have any further questions on it!
I partnered up with CBDfx to bring you this recipe. They’re an amazing CBD company that ships nationwide from their site, www.cbdfx.com, & create some of the most high quality CBD I’ve ever personally tried. Their products are so clean, taste great, and they have a large range of products to choose from. Their unflavored tinctures are what I like to use for cooking, but you can also find gummies, flavored tinctures, vape pens, skincare, etc. from them! And most of their products are vegan!
First you’ll want to start with your macerated strawberries. The cool part about this, is that you don’t necessarily need the most perfectly ripe strawberries (although it helps), because the sugar and everything is going to ripen and sweeten them up really quick. Hull and quarter your strawberries and add them to a bowl along with your sugar, lemon zest, lemon juice, and CBD tincture. Mix well, cover, and place in the fridge for at least an hour before serving. The longer these sit, the better they are.
The biscuits are just a variation of some savory ones I’ve posted on here before. They’re really easy, and are oil / butter free, yet still taste like a flaky, delicious biscuit. Mix all of your dry ingredients in a bowl, while you let your buttermilk mixture “curdle”. Combine the two with the vanilla extract and mix just until a shaggy dough forms. Form it into a rectangle and with a biscuit cutter, cut out your biscuits. Transfer them to a parchment lined baking tray & coat with more half & half and sugar, and then place into a preheated 450F oven for 12-15 minutes until golden brown and cooked through. Set aside to cool.
Once everything is ready to go, you can assemble! Cut a biscuit in half, and spoon some of the juice thats collected at the bottom of the strawberry bowl onto the bottom half of the biscuit (trust me this stuff is like liquid gold). Then pile on your strawberries, vegan whipped cream, and the top half of the biscuit! Garnish with fresh mint if you’d like, and boom. The most fucking perfect Strawberry Shortcake.
You can also adjust the amount of CBD to your liking, making it less strong, or even stronger if you prefer… or even leaving it out all together. All of my CBD infused recipes can easily be made without CBD. The back of the package has all dosage instructions so follow those accordingly.
But that’s it! Super easy, super simple, and SO FUCKING TASTY. Plus a semi fancy dessert that chills you the fuck out? Sign me right the fuck up. Big thanks to CBDfx for collaborating with me on this recipe, and make sure to check out their site for any of their amazing products! www.cbdfx.com
CBD Infused Strawberry Shortcake
This VEGAN & CBD Infused Strawberry Shortcake with Sweet Cinnamon Biscuits is the perfect way to use up whats left of those perfectly ripe summer berries.
Sweet Cinnamon Biscuits
- 2 cups soy creamer / half & half (I used Ripple plain half & half) plus more for topping
- 2 tsp apple cider vinegar
- 4 1/2 cups all-purpose flour (can sub gluten free)
- 3 1/2 tbsp organic cane sugar plus more for topping
- 2 tbsp baking powder
- 1 tsp sea salt
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 pound strawberries
- 3 tbsp organic cane sugar
- 1 1/2 tbsp lemon zest
- 2 tsp lemon juice
- 1 dropper full of CBDfx Hemp + MCT Oil 500 Series tincture
- Vegan Whipped Cream
- Fresh Mint
Sweet Cinnamon Biscuits
Preheat oven to 450F. Line a baking tray with parchment paper and set aside.
In a small bowl whisk together, the soy creamer / half and half & apple cider vinegar. Set aside and let curdle while preparing the rest of the ingredients.
In a larger bowl, combine flour, cinnamon, sugar, baking powder, and salt. Add the soy creamer / half & half mixture, and vanilla and mix until the sough is uniformly mixed. You will need to use your hands to properly mix.
Knead the dough for about a minute on a floured surface until it comes together fully. Roll the dough out with a rolling pin to 1" thick, and using a glass or round cutter, cut out 6-8 biscuits.
Place them on your parchment lined baking tray and brush the tops with more soy creamer or half & half, and top with more sugar. Place them in your 450F oven and bake for 12-15 minutes until lightly golden brown.
Remove from the oven and let cool.
Hull & quarter your strawberries and add them to a bowl with all your other ingredients. Mix well, cover, and place in the fridge for at least 30 minutes until they’ve macerated, and you have a decent amount of juice at the bottom of the bowl.
Cut your biscuits in half, spoon in a decent amount of strawberries, add some whipped cream & fresh mint leaves, and top with the other half of the biscuit.