Whip up a light and delicious dessert for the whole family with Strawberry Shortcakes from Hampton Creek, made with Just Mayo and topped with powdered sugar.


  • 6 cups fresh strawberries, washed and quartered
  • 4 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Just Mayo
  • 1 can light coconut milk
  • Whipped cream, your favorite type
  • Fresh mint, for garnish
  • Powdered sugar, for garnish


  1. Place the chopped strawberries in medium mixing bowl, sprinkle with the sugar, and gently toss to coat.
  2. For best results, let the strawberries macerate in the refrigerate for at least 4 hours or overnight to allow the natural strawberry syrup to form.
  3. Lightly grease a standard-size, 12-cup muffin pan and preheat your oven to 400°F.
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. Add the Just Mayo and coconut milk and fold in until evenly incorporated.
  6. Pour about 1/4 cup of batter into each of the 12 muffin slots – the cups should be about 2/3 full.
  7. Bake for 18-20 minutes, until lightly golden on the edges, then let the pan cool on a wire rack.
  8. To serve, place each cake on a small dessert plate. Top with spoonfuls of the strawberries and dollops of whipped cream.
  9. If desired, layer on a second cake and top with additional strawberries and whipped cream.
  10. Garnish each cake with a sprig of fresh mint and a dusting of powdered sugar.