1. Preheat the oven to 425 degrees.

2. Create a ‘buttermilk’ by combining almond milk and vinegar and let curdle

for 5-10 minutes.

3. Mix the dry ingredients together – flour, baking powder, sugar, salt.

4. Cube the butter and add it to the dry mixture with the Kokada.

5. Using a pastry blender or fork, work the butter and Kokada into the flour

so you’re left with a crumbly coarse mixture.

6. Add the ‘buttermilk’ and vanilla extract. Mix just until combined. Don’t

overmix, it’s okay if there are crumbles.

7. Place the dough on parchment paper with a little bit of flour to prevent

sticking.

8. Shape the dough into a circle about 1/2 inch thick. No kneading necessary.

9. Use a cookie cutter or glass (about 3 inch wide) to cut out biscuit shapes.

Don’t twist, just press. Dip the cutter or glass in flour to prevent sticking.

10. Place the shortcakes on a parchment lined baking sheet. Keep them

touching so that they rise better while baking.

11. Optional: brush the tops with a little almond milk and sprinkle turbinado

sugar for an extra crunch.

12. Bake for 13-15 minutes. Once finished, transfer to a wire rack to cool (to

prevent the bottoms from burning).

13. While the shortcakes are baking, make the strawberry topping by

combining chopped strawberries, Kokada, and lemon juice in a small sauce

pan.

14. Heat on the lowest heat possible just until the Kokada melts and the

strawberries become juicy.

15. Assemble the shortcakes by cutting them in half. Layer strawberries,

whipped cream, top of shortcake, more whipped cream, and more

strawberries.

16. Serve immediately or store everything separately in the fridge. The

shortcakes themselves can also be stored in an airtight container

(unrefrigerated) for a few days.