Shortcake
2½ cups white whole wheat flour or regular whole wheat flour
2½ teaspoons baking powder
½ teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
1¼ 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 hours
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
Strawberries
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