Strawberry Shortcake, Vegan Style

Yesterday afternoon E and I were talking about what we wanted to bake.  I suggested blueberry muffins.  She said that sounded good, or maybe strawberry shortcake.

Fast forward a few hours and Mark texts me that he was thinking strawberry shortcake.

Strawberry shortcake it is!  But not just any strawberry shortcake, a non-traditional vegan strawberry shortcake!

Now, I need to point out, that since T is at sleep-away camp this way week I am trying to use up some of my stash of non gluten free flours, so this one is not gluten free as written.  I think, though, that subbing out a gluten free flour mix would probably work.  I haven’t tried it so if you do, please let me know.  The directions are made to be RA hands friendly, so they include some household machines like a food processor and a stand mixer.  You could certainly mix the cookies by hand and use a hand mixer to make the sauce.

Strawberry Shortcake, Vegan Style

1-2 cups fresh strawberries

1/2 cup organic sugar, divided

1.5 cups self rising flour (or 1.5 cups flour plus 2.5 tsp baking powder & 1/4 tsp salt)

6-7 tbsp dairy free butter (I used earth balance from the tub and it was just fine)

1/2 cup dairy free milk

1 can coconut milk, chilled (I put mine in the freezer for about 20 minutes but the fridge all day would work too)

1/4- 1/3 cup powdered sugar

1 tbsp vanilla extract

Slice the strawberries and mix with 2 tbsp sugar.  Cover and refrigerate while working on the other components.

Heat the oven to 400 degrees and grease a baking sheet.

In the food processor put 1/4 cup sugar and the flour.  Pulse until combined.  Add the non-dairy butter and pulse until it is just starting to resemble crumbs and you can tell that the butter is no longer in big clumps.   Then turn on the food processor and slowly add the non-dairy milk until the mixture forms a ball and pulls away from the sides.

Take out a clump of dough about the size of a golf ball.  In your clean hands first roll it into a ball and then pat it into a relatively flat circle.  (You could definitely roll the dough out but my hands do not like that!)  Put the circle on the prepared pan and repeat with the rest of the dough.  When done take the remaining 2 tbsp of sugar and sprinkle it on top of the rounds.  Bake for about 18 minutes or until they are starting to brown on the bottom.  Leave them on the sheet to cool.

If you have the chance to chill your stand mixer’s bowl and mixing attachment before doing this next step that would be for the best, but it’s not imperative.

While the cookies are cooling pour the can of chilled coconut milk into the stand mixer.  Mix for about 2 minutes.  Slowly add the powdered sugar, scraping the sides if needed.  Then add the vanilla and continue to mix.

To assemble your strawberry shortcakes put a nice scoop of strawberries in a bowl, add a cookie, and top with sauce.  Beautiful and incredibly tasty!

We found that crumbling the cookie up on top worked the best for ease of eating.

But however you eat it, it’s good!

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2 responses to this post.

  1. Looks awesome!!!! Strawberries are very fav of mine. I think I would go with the first option to enjoy this treat.

    Reply

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