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Tuesday, June 21, 2011

Vegan Strawberry Shortcake

Here's what I'm eating "too much" of lately:

I am envious of those who live in areas where the strawberries are just now getting ripe. It seems like our strawberry season lasts about a week and I can never get enough! I used up the berries we picked and then resorted to buying organic berries from the grocery store. They are never as good as local berries, but they work well mashed with a little sugar on top of this strawberry shortcake!
I found that spelt flour worked really nicely for the shortcake. I improvised for the cream topping using what I had on hand (and have estimated the amounts below). I like the slightly cultured taste that the cream cheese adds (think creme fraiche), but feel free to substitute your favorite whipped topping.
Vegan Strawberry Shortcake

2 c. flour
1 tbs. baking powder
1/2 tsp. salt (use a little less if using Earth Balance)
2 tbs. sugar
4 tbs. vegan butter or oil
3/4 c. non dairy milk

1 lb. strawberries

1/2 c. vegan cream cheese, softened
1/4 c. non-dairy milk
1-2 tsp. sugar
1/2 tsp. vanilla

Preheat oven to 400F. Combine dry ingredients, then cut in butter until crumbly. Stir in milk until just combined. Divide batter into two equal parts. Spread one half into a greased round 8" cake pan. Dot the top with a little butter, then spread the remaining batter on top. Bake for 15-20 minutes or until done.

While the shortcake is baking, prepare the whipped cream. Combine the vegan cream cheese, non dairy milk, sugar and vanilla in a large bowl, and mix with a hand mixer until creamy and lump free. Place in refrigerator until ready to use.

Wash strawberries, remove tops, and mash with a little sugar until juicy. Slice and reserve a couple berries for garnish, if you like.

When the shortcake is done and cool (or not!), cut into wedges, and split each wedge in half. Scoop some strawberries on one half, and place the other half on top. Scoop some of the cream cheese mixture on top and top off with some more mashed berries, or the reserved berries.

The girls prefer their shortcake "open-faced", and for them I just split the wedges and pile the berries and cream on top of both halves.

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