Chia Coconut Strawberry Shortcake

Instructions

1. Preheat oven to 425 degrees.
2. Slice Strawberries and chill *note – you can add a few tablespoons of sugar to the berries if you like a bit of a syrup. I prefer my berries firmer and juice free so I do not add the sugar*
3. In a large bowl, combine flour, baking powder, chia seeds, salt and 3 tbsp sugar.
4. Cut in butter, until small “peas” form.
5. Slowly add the milk. You want the dough to just come together.
6. Let rest for 1-2 minutes.
7. Pour dough out onto lightly floured surface. Gently knead until the dough holds together and is not overly sticky.
8. Pat into a 1/2-3/4 inch rectangle. Cut into squares or use a floured round biscuit cutter to cut. You will get about 8 biscuits total, depending on how large you cut them.
9. Place onto a buttered baking sheet. Brush tops lightly with remaining milk, sprinkle with coconut sugar.
10. Bake for 10-12 minutes, until golden brown and slightly risen. Cool completely on a wire rack.
11. While the biscuits bake, combine mascarpone cheese, half & half, and sugars in a medium bowl.
12. Whisk until slightly fluffy and well combined. Chill while biscuits cook and cool.
13. Assemble by placing cream and berry mixture on top of biscuits. Enjoy!!