Posts Tagged ‘strawberries’

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!


Multiple Uses For the Same Recipe : Watermelon Strawberry Lemonade Pops

It’s hot here today.  So hot that we might beat previous heat records on the Delmarva Peninsula.  (The previous high temp in Salisbury is 106.  I am *not* looking forward to possibly breaking that!)  The kids have been in the pool but I’m wearing a heart-rate monitor just to make sure everything is working as it should and I can’t get it wet.  (Well, I can take it off once but we’re going to the beach tomorrow and that’s a bigger deal to me.)  So I’ve been sitting “in the shade” watching them swim.

My view from under the canopy is pretty but when it feels like 105 it’s hot even under the canopy!  So what’s a vegan girl to do?  (Other than drink LOTS of water?)  Have a pop of course!

A few months ago I pinned this recipe for Watermelon and Strawberry Lemonade from Frosted Bake Shop.   I’ve now made it twice and we really enjoy it for a summer party. We actually like it even better half and half with iced tea!  Well, the last time I made it for a family event there was quite a bit leftover and it thickened up as it sat in the fridge for a day.

So I decided to turn this leftover drink into some homemade frozen pops and man are they good!

I need to admit that I am one of those people who really enjoyed things like the ice pops that are straight sugar.  I know they’re not healthy or good for you but they did taste good.  And my previous tries at homemade ice pops were never *quite* sweet enough for me.  These are pretty darn sweet.  Not sugar water sweet, but sweet enough that even people who are used to commercially prepared ice pops won’t be left wondering why they are not sweet.  If I was making the lemonade specifically for pops I would omit some of the water required and leave it thick.

I hope you are staying cool if you are experiencing a heat wave like we are!  I’m going to go have another ice pop!