Sunday, June 30, 2013

Strawberry Shortcake with Homemade Coconut Whip Cream

 Summer is here with a vengeance!  It is crazy hot here in NY and across the US I've been hearing.  Being in the kitchen at this point is torture! My work environment is crazy hot, I bike home and cook every night for my Hubby and test tons of recipes for my cafe.  But it's so hot now, so I try to minimize recipes that involve baking and boiling.  I know this recipe goes against what I'm trying to do to survive the heat, but I've been craving the delicious sauce that goes with these shortcakes.  And this really hit the spot, especially with the homemade vegan whip cream.  Yum.  So turn on the oven and enjoy this awesome dessert!

Strawberry Shortcake with Homemade Coconut Whip Cream:

Fluffy biscuit topped with sweet but tart
strawberries and vegan whipped cream!

Serves: 4

1 1/2 cups unbleached flour
1 tablespoon baking powder
1/4 teaspoon sea salt
1/4 cup soy free earth balance
1/2 cup + 2 tablespoons almond milk
1 teaspoon apple cider vinegar
1 tablespoon canola oil

Strawberry Sauce:
8 oz. strawberries (fresh or frozen), roughly chopped
1 teaspoon lemon juice
agave to taste
pinch sea salt
drizzle of vanilla extract

1.  Preheat the oven the 375 degrees.  Line a baking tray with parchment paper and set aside until ready to use.
2.  In a medium bowl, add the unbleached flour, baking powder and sea salt.  Whisk together until combined.  Add the earth balance and work into the flour mixture using a pastry cutter or your hands (my choice). 
3.  Once the earth balance in mixed in, add the remaining wet ingredients: almond milk, cider vinegar and canola oil.  Using a rubber spatula, fold ingredients together until a soft batter forms.
4.  Using a portion scoop, portion out the biscuit batter onto the prepared baking sheet.  (You can also place the dough onto a floured surface, roll it out and use a biscuit cutter, but this is by far the easier way to do it.)  Gently flatten each ball of dough with the palm of your hand and place in the oven.  Bake for about 15 minutes, or until baked all the way through, and golden on top.
5.  Prepare the strawberry sauce.  Place the roughly chopped strawberries in a medium bowl and using your hands, squish the berries until they begin to release their juices.
6.  Add the remaining ingredients: the lemon juice, agave, sea salt and vanilla.  Stir well to coat.  Season to taste with additional agave if necessary.  Store in the refrigerator while the biscuits are cooking and cooling.  This mixture should cool for at least an hour before serving - it is much better slightly chilled.
7.  To serve, split open a biscuit and place in a bowl.  Place a spoon of the strawberry sauce, topped with the other half of the biscuit.  Top with additional strawberry sauce and the vegan whipped cream.  I don't use the store-bought vegan whipped cream-I think it's disgusting!  I always make my own out of coconut milk. Much tastier!



No comments:

Post a Comment