– 2 ½ cups white whole wheat flour or regular whole wheat flour – 2 ½ teaspoons baking powder – ½ teaspoon fine-grain sea salt – ½ teaspoon ground cinnamon – 1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), plus more for brushing on top – ¼ cup honey or maple syrup – 1 teaspoon vanilla extract – 1 tablespoon turbinado sugar (optional), for sprinkling on top Coconut whipped cream – can be replaced with 2 cups regular whipped cream, if you prefer – 1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hour – 1 tablespoon honey or maple syrup – 1 teaspoon vanilla extract Strawberrie – 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like) – 1 tablespoon honey or maple syrup
Heat the oven to 350°F. Parchment a large, rimmed baking sheet and set aside. Freeze a medium glass or metal mixing bowl for whipped cream.
To make shortcake, mix flour, baking powder, salt, and cinnamon in a medium bowl. Mix well. Mix coconut milk, honey, and vanilla in a 2-cup measuring cup or smaller bowl.
Pour the wet mixture into the dry after whisking. Mix with a large spoon until doughy. Allow the dough to rest for a few minutes if it's too sticky, then add another tablespoon of flour and stir just until combined.
Turn the dough over on a lightly floured surface. A few kneads will form dough. Make a 1-inch-deep dough square. A sharp chef's knife cuts the dough into 9 squares in 3 even columns and rows.
Leave a couple inches around each square on your baking sheet. Top the dough with coconut milk and turbinado sugar, if desired. Bake until firm to the touch, 20–22 minutes.
Meanwhile, whip coconut cream. Scoop the solid white portion of a chilled coconut milk or cream can into your chilled bowl, leaving the watery part. Using an electric hand mixer, beat until fluffy.
Blend in honey and vanilla extract. Keep refrigerated until serving. To prepare strawberries: Smash half the sliced strawberries with a potato masher, pastry cutter, or large fork in a medium bowl until juicy.
Mix in honey and remaining sliced strawberries. Put aside until serving. Serve shortcakes cut in half lengthwise with a paring knife. Spread whipped cream and strawberries on the bottom of each shortcake.
Place the top half of the shortcake on top. Add a little strawberry and one more dollop of whipped cream if you want them to be extra dessert-like. Serve right away.