I love the two toned strawberry flavor with the roasted strawberries in the cake and the fresh ones on top. And while whipped cream is a good option, I’ve always felt that ice cream makes every dessert better. I added the seeds of 1 vanilla bean to my Homemade Coconut Ice Cream, and it turned out to be a super combination. For hulling strawberries, I like to use a tomato corer tool which makes short work of strawberries. Then depending on how big your berries are, cut them into 1/4″ or 1/8″ pieces. The batter and berries get layered together in a cast iron skillet and baked into moist cakey goodness! Have loads of strawberries around? Try my Fresh Strawberry Chia Jam! Another little variation I discovered by accident is to mix together chunks of this shortcake with my Homemade Coconut Ice Cream, and freeze it until it’s firm again for a Strawberry Shortcake Ice Cream. I had so much shortcake topped with ice cream leftover after taking these pictures that I wasn’t sure what to do with it. So… I scooped it all into a container and froze it for later. It turned out so good, that I’m making it that way on purpose now! No reviews
