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.
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.