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.

Jammin'

The choice berries we ate raw...

I love eating raw foods. I have found that the more raw food I eat, the more of it I crave. As I mentioned to someone the other day at a cookout where everyone was milling around waiting for the burgers to cook while I was munching away on my salad, a nice thing about raw vegan food is that it is done quickly!  That said, there are times when raw is not completely ideal, for instance the other day when I came home from a local berry patch with two flats of organic strawberries.  Of course we ate our fill of the raw berries, but they simply do not keep for more than a few days. Some went into the freezer for smoothies, but we have limited space in our freezer, and much of it is currently taken up by last year's blueberries! I considered dehydrating some of the berries, but I opted to make jam instead. It's another one of those things that I was always sort of afraid of doing (see my post on bread baking) but after making jam with a more experienced neighbor a couple of years ago, I discovered that I really enjoy it! Actually, that that's probably an understatement, because as soon as I was done with the jam, I moved on to a salsa (I got a coupon for a free salsa mix when I bought some extra jars) and then blueberry syrup (and freed up some freezer space)! I am hooked!

Cutting it close while cooking my jam!

There is something really satisfying about canning; I'm not sure if it is in preparing the fruit/veggies, hearing the little pings of the lids sealing, or gazing upon the colorful glass jars when they are all filled and processed. You know what's inside is good when you start with handpicked produce and then add love!

Today, however, I stumbled on some slightly disturbing information. I'm not sure why it didn't occur to me sooner, but I found out that Ball and Kerr canning lids contain BPA. Now, even though the canned food's contact with the lid should be minimal (given the proper headspace), and the fact that a diet high in fresh fruits and vegetables flushes BPA from the system, I am still hesitant to put my organic produce in such close contact with BPA lined lids, especially at high temperatures. I went on a hunt and found a couple of alternatives.

Tattler's plastic canning lids are BPA free, reusable "indefinitely", and made in the USA. The price ($20.95/three dozen) is great considering that they are guaranteed for a lifetime and Tattler will replace any lid that wears out. Unfortunately, the gaskets are made from PVC and the lids are, well, plastic. If you've been reading my blog for any amount of time you know I'm not a big fan of plastic, even if it is reusable.

I am really excited about these glass canning jars made in Germany by Weck Jars. All that needs to be replaced are the rubber rings (and maybe the clamps, occasionally), and the jars are so gorgeous. They cost about twice as much as Ball jars ($13.55/6- 0.2L jelly jars), but I'm willing to give up the pinging lids and pay a little more to avoid BPA exposure.

And no, mom, I'm not throwing out the jam I made...  :)

Just a few of the finished jars...

If you already can, what is your favorite food to preserve? If you don't, would you be interested in learning how to can?