Happy Canada Day!

Canada flag halifax 9 -04

I hope you get the chance to enjoy the day off (if you’re Canadian). I’m working in the lab to collect some data in the morning, then heading to a beer tasting with Mme. Minty and her friends.


Here’s a quick un-recipe for a red-and-white treat that’s perfect for celebrating our national holiday.

Strawberry Shortcake


  • One batch of scones or quick biscuits. I recommend making my scone recipe, but adding an extra 2 Tbsp of sugar to the dry ingredients.
  • One can of coconut milk, mixed with a little non-dairy creamer or milk. You can use my whipped cream recipe and a stand mixer, or toss it all into a canister-style whipper, like I did for these pictures.
  • Lots of sliced fresh strawberries mixed with a bit of white sugar. I use 1 Tbsp per 1 cup of sliced strawberries, but adjust to your taste.


  1. Bake the biscuits and set aside to cool.
  2. Meanwhile, mix the strawberries and sugar and set aside at room temperature for at least an hour.
  3. Prepare your whipped coconut cream.
  4. Assemble by halving your biscuits, and layering them with strawberries and whipped cream.
  5. Repeat previous step until everything is gone and you have a bit of a stomach ache.


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