Mimi's Vegan Kitchen: Strawberry Shortcake

March 12, 2018

Let me begin by saying those are incredible! I had friends visit just to eat and go!

 

I’ve been thinking about shortcake and scones for a long time now and they were extremely easy to make. I think they’re the perfect dessert to serve with tea when you have guests coming over. You can also make this into one giant cake!

 

It’s sweet and salty, delicate and decadent and basically everything you want a dessert to be. The best bit? The ingredients are pretty basic!

 

Serves: 4-6 people

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients

For the Shortcake

  • 1 ½ cup flour

  • ¼ cup coconut sugar (you can also use brown)

  • 1 tsp baking powder

  • a pinch of salt

  • a pinch of vanilla bean powder

  • ¼ cup coconut oil (chilled to be used solid)

  • ¾ cup almond milk (you can also use soy or cashew milk)

 

For the filling

  • 1 can of coconut cream or milk

  • 1 tbsp agave syrup (you can use also use honey or maple)

  • a pinch of vanilla bean powder

  • Strawberries and/or raspberries

 

Directions

To prep: Store the coconut cream or milk in the refrigerator either the night before or a few hours before (so the water separates from the cream).

Step 1: Place a bowl and the metal whisk of your electric mixer in the freezer, preheat the oven to medium and prepare a baking pan by lining it with parchment paper or a silicone mat.

Step 2: Combine the dry ingredients of the shortcake. The flour, sugar, baking powder, salt and vanilla bean powder.

Step 3: Add the coconut oil chunks to the dry ingredients and combine with your hands till it forms a crumbly mixture.

Step 4: Add the almond milk and combine everything with your hand till it forms a fluffy dough.

Step 5: Transfer the dough to a floured surface and roll to about 1-2 cm thick. Cut using a circular cookie cutter or using a glass of about 6 cm in diameter.

Step 6: Transfer the disks onto the baking tray and bake for 15 minutes. Check on them after 10 minutes of placing them in the over to make sure they don’t burn. They’re not supposed to brown but if you insert a toothpick or a fork in them, it should come out clean.

Step 7: While the shortcake is baking, open the can of coconut milk and scoop the solids on top. Reserve the remaining water for smoothies or lattes. Place the coconut solids in the chilled bowl and use the electric mixer to mix (actually fluff) the cream. Add the agave and vanilla and keep mixing until it becomes a coconut whipped cream. Transfer back to the fridge.

Step 8: Once you take the shortcake out of the oven, let it cool down completely before assembling. Slice the strawberries meanwhile.

Step 9: To assemble, slice the shortcake horizontally, scoop some coconut cream and berries on top of the bottom half of the shortcake. Add the top layer of shortcake and finish with some coconut cream and a berry. Serve and Enjoy!

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