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I started off with making the strawberry scones as an alternative to the sponge cake, but then got a little excited once the strawberries sauce and whipped cream came into the picture, which is why this probably looks like a strawberry fool! As in the traditional English dessert "fool"...I'd certainly never call my reader a fool. Anyway, you can use this recipe to make strawberry trifle or serve the scones and strawberry fool separately and they will both look incredible and taste divine! As always, this is uncompromisingly vegan and refined-sugar-free.
Preheat the oven to 180°C. Line a cookie tray with baking paper. Set aside.
Place all scone ingredients (except strawberries) into food processor, pulse until rough crumbs are formed.
Remove mix from the food processor and add strawberry pieces.
Gently combine with your hands until a dough is formed.
Press dough evenly onto the prepared tray with your hands or rolling pin to get a 1/2 inch thick dough. Alternatively, you can roll out balls and line into the baking tin. Bake for 20 minutes or until the top is golden and crusty.
Once cooked, leave in the baking tin for 10 minutes before transferring onto a cake rack to completely cool.
Whip the thickened cream with an electric hand mixer for 3-4 minutes until stiff peaks form. Start at the slow speed and then gradually increase speed.
Gentle fold in maple syrup and set aside.
TO MAKE THE THICKENED COCONUT CREAM:
You will need to chill a can of full fat coconut cream in the fridge for 24 hours to thicken the cream and separate the milk and cream.
Find a can with the highest amount of coconut extract (above 60% is ideal) with the least number of additives and other emulsifiers. Stick to organic if possible.
Once the can is chilled for 24 hours, drain out the milk (use this to make your next next smoothie - YUM), and scoop out the thickened cream.
Place fresh or frozen strawberries and sugar into a saucepan over low heat.
Stir occasionally until sugar has dissolved and strawberries have softened. Add a tablespoon of water if required to loosen the strawberries from the pan.
Allow to simmer for 1-2 minutes.
Strain out the seeds using a strainer and save the sauce for later.
Use a trifle bowl or 6 dessert cups.
Roughly chop the scones or cut into desired shape with a cookie cutter.
Place the scone pieces at the bottom of your serving bowl or cup.
Layer with whipped cream, strawberries sauce and repeat.
When ready to serve, top with fresh strawberries and mint springs and enjoy.
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