Summer Strawberry Shortcake
Recipe by Natasha Maxwell
4 tsp Sunwink Berry Calm Powder
1 box cornbread Mix
1.5 cups soy Milk
½ cup coconut oil
6 - 8 large strawberries
1 tbsp honey
dairy-free whipped cream
Preheat the oven to 375º.
Mix the cornbread ingredients together (cornbread mix, eggs, oil, soy milk) until smooth.
Add batter to lined muffin tin and bake for 20 minutes.
Heat sauté pan on low-medium and add a drizzle of oil.
Add chopped strawberries, honey, and 3 tsp Berry Calm Powder.
Sauté until strawberries soften and syrup forms.
Remove muffins from the oven and let cool.
Once muffins are cool, add whip cream and strawberries.
Sprinkle one teaspoon of Berry Calm Powder and enjoy!