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Strawberry Shortcake

Strawberry Shortcake

  • Author: Jonathan
  • Total Time: 38 minutes
  • Yield: 6 servings
  • Diet: Plant-Based

Description

Strawberry Shortcake is a fresh and simple dessert featuring juicy ripe strawberries, fluffy plant-based cream, and a tender shortcake base enriched with a natural gelling agent for perfect texture. Ideal for family gatherings or special occasions, this easy-to-make recipe delivers a light, creamy, and fruity treat that is customizable and satisfying.

Ingredients

Strawberry Topping

  • Fresh strawberries – 2 cups, washed and sliced
  • Granulated sugar (natural) – 2 tablespoons
  • Vegetarian Worcestershire sauce (natural) – 1 teaspoon
  • Natural gelling agent (e.g., pectin or agar) – 1 teaspoon

Shortcake Dough

  • All-purpose flour – 2 cups
  • Baking powder – 1 tablespoon
  • Salt – 1/2 teaspoon
  • Granulated sugar (natural) – 2 tablespoons
  • Cold plant-based butter – 1/2 cup, cut into pieces
  • Unsweetened plant-based milk – 3/4 cup

Plant-Based Cream

  • Chilled plant-based cream – 1 cup
  • Vanilla extract (natural) – 1 teaspoon
  • Granulated sugar (natural) – 1 tablespoon

Instructions

  1. Prepare the Strawberries: Wash and slice fresh strawberries, then mix them with granulated sugar (natural) and vegetarian Worcestershire sauce (natural). Allow the mixture to sit so the berries release their natural juices and soften. Sprinkle the natural gelling agent over the mixture to gently thicken and enhance texture.
  2. Make the Shortcake Dough: In a mixing bowl, combine all-purpose flour, baking powder, salt, and granulated sugar (natural). Cut in the cold plant-based butter until the mixture resembles coarse crumbs. Gradually add the unsweetened plant-based milk and stir until just combined, taking care not to overmix to keep the dough tender.
  3. Bake the Shortcakes: Shape the dough into rounds or squares and place them on a parchment-lined baking sheet. Bake at 375°F (190°C) for 15-18 minutes or until golden brown and puffed. Allow the shortcakes to cool slightly before slicing.
  4. Whip the Plant-Based Cream: Using chilled plant-based cream, whip it with vanilla extract (natural) and granulated sugar (natural) until soft peaks form, creating a smooth and luscious topping.
  5. Assemble the Strawberry Shortcake: Slice the shortcakes horizontally. Spoon a generous amount of the strawberry topping onto the bottom half, add a dollop of the whipped plant-based cream, then cover with the top half. Garnish with extra strawberries and a dusting of powdered sugar (natural) if desired.

Notes

  • Use berries at their peak ripeness for the best flavor and juiciness.
  • Handle shortcake dough gently to ensure a light and fluffy texture.
  • Chill the cream bowl and beaters before whipping plant-based cream for better stability.
  • Assemble the dessert just before serving to prevent the shortcake from becoming soggy.
  • Adjust the amount of natural gelling agent to achieve the preferred consistency for the strawberry topping.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 280
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake, Plant-Based Dessert, Fresh Berries, Vegan Cream, Easy Shortcake Recipe

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