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Strawberry Shortcake

Strawberry Shortcake

  • Author: David
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Plant-based, Gluten Free (with variation)

Description

Strawberry Shortcake is a delightful dessert combining fresh, juicy strawberries with soft, fluffy shortcake biscuits and rich, airy plant-based cream. Easy to prepare with simple, natural ingredients, this treat is perfect for any occasion, offering a light, refreshing, and fruity experience that everyone will love.

Ingredients

Strawberries and Topping

  • Fresh strawberries, sliced – 4 cups
  • Sugar (natural) – 2 tablespoons (for macerating strawberries)
  • Lemon juice – 1 tablespoon
  • Plant-based cream – 1 cup, chilled
  • Vanilla extract (natural) – 1 teaspoon
  • Sugar (natural) – 1 tablespoon (for cream)

Shortcake Dough

  • All-purpose flour – 2 cups (or gluten-free all-purpose flour for variation)
  • Natural baking powder – 2 teaspoons
  • Sugar (natural) – 2 tablespoons
  • Pinch of salt
  • Plant-based butter – 1/2 cup (cold, cut into pieces)
  • Plant-based milk – 3/4 cup (approximate, for dough consistency)

Optional

  • Natural gelling agent – 1 teaspoon (optional, for thickening strawberry syrup)

Instructions

  1. Prepare the Strawberries: Wash and hull the fresh strawberries, then slice them evenly. Toss them gently with 2 tablespoons of natural sugar and 1 tablespoon of lemon juice. Let them macerate to produce a juicy syrup and blend flavors while you prepare the shortcakes.
  2. Make the Shortcake Dough: In a large bowl, combine the all-purpose flour, natural baking powder, 2 tablespoons of natural sugar, and a pinch of salt. Cut in the cold plant-based butter until the mixture resembles coarse crumbs. Gradually add plant-based milk, stirring just until the dough forms and is slightly sticky, taking care to not overmix to keep the biscuits tender and flaky.
  3. Bake the Shortcakes: Drop spoonfuls of dough onto a baking sheet lined with parchment paper or gently roll out and cut into rounds. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes or until the shortcakes are golden brown and puffed. Remove from the oven and allow to cool slightly.
  4. Whip the Plant-Based Cream: Chill a mixing bowl and beat the plant-based cream with 1 teaspoon of natural vanilla extract and 1 tablespoon of natural sugar until soft peaks form, creating a rich and airy topping for the dessert.
  5. Assemble and Serve: Slice each warm shortcake horizontally in half. Spoon the macerated strawberries generously onto the bottom half, add a dollop of whipped cream, then cover with the top half of the biscuit. Finish with an extra spoonful of berries and cream on top for an appealing presentation.

Notes

  • Use ripe, deeply red strawberries for best flavor and sweetness.
  • Handle the shortcake dough gently to maintain a light and tender texture.
  • Keep the plant-based cream and bowl chilled before whipping for maximum volume.
  • Assemble the dessert just before serving to avoid sogginess and preserve texture.
  • Adjust sugar quantities depending on the natural sweetness of the strawberries.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake, Plant-based dessert, Gluten-free dessert, Berry dessert, Vegan shortcake

Find it online: https://yummyrecipeszone.com/strawberry-shortcake/