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Summer Strawberry Shortcake

Recipe by Natasha Maxwell

Ingredients

4 tsp Sunwink Berry Calm Powder

1 box cornbread Mix

1.5 cups soy Milk

½ cup coconut oil

2 eggs

6 - 8 large strawberries

1 tbsp honey

dairy-free whipped cream

Instructions

step one

Preheat the oven to 375º.

step two

Mix the cornbread ingredients together (cornbread mix, eggs, oil, soy milk) until smooth.

step three

Add batter to lined muffin tin and bake for 20 minutes.

step four

Heat sauté pan on low-medium and add a drizzle of oil.

step five

Add chopped strawberries, honey, and 3 tsp Berry Calm Powder.

step six

Sauté until strawberries soften and syrup forms.

step seven

Remove muffins from the oven and let cool.

step eight

Once muffins are cool, add whip cream and strawberries.

step nine

Sprinkle one teaspoon of Berry Calm Powder and enjoy!

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