Strawberry Shortcake

For the shortcake:

Preheat oven to 350F.

In a medium mixing bowl, sift all dry ingredients, then add the coconut and cannabis oils and mix together until the ingredients start to resemble the texture of sand. This indicates that the coconut and cannabis oils are evenly distributed.

Mix the wet ingredients in a separate bowl, then add to the dry mix and combine to form a dough. Do not over mix the dough.

For the infused glycerine syrup:

Grind your cannabis in a clean, handheld grinder. Add ground cannabis to a baking sheet and gently roast at 220—240F for 20-40 minutes. Remove pan from the oven and drizzle vegetable glycerine over the roasted cannabis. Return baking sheet to oven and slow cook for 6-8 hours at 150F, stirring every 30 minutes. Strain the infusion into a small mixing bowl using a fine mesh strainer and set syrup aside until needed.

For the filling:

Peel mangoes, dice and add to a small bowl, discarding the pits.

Slice the tops off the strawberries and discard. Then slice the strawberries and add to the mango.

Add cannabis infused glycerine syrup, lime zest and shredded mint leaves to the fruit and stir. Let mixture sit for 10 minutes at room temperature.

To make the Chantilly vanilla cream, add the cream, sugar and vanilla to a medium mixing bowl and whisk until the cream forms thick soft peaks.

To serve:

Cut the biscuit in half and place chopped berries and mango on the bottom half of the biscuit, topping with vanilla Chantilly cream. Add another spoonful of strawberry and mango.

Replace the top half of the biscuit and garnish with cannabis leaves.