Strawberry Shortcake with Whipped Coconut Cream
Since the 4th of July is creeping upon us, and symbolic of the 4th is beer, fireworks, and strawberry shortcake… I felt it appropriate to include a vegan recipe for the latter. Take caution though, this stuff won’t leave you feeling light on your feet like a healthy slice of watermelon. Wash it down with a beer, watch some explosions, and call yourself patriotic. Or, if you are in another country, do the same… just maybe leave out the explosions.
Shortcake
- 3 ¼ cups flour
- 4 tsp baking powder
- ¼ tsp salt
- 1/3 cup sugar
- 1 ½ tsp vanilla
- 1 ½ tsp energy egg replacer frothed with two tbsp warm water
- 1 cup earth balance
- approximately 2/3 cup soymilk
Preheat oven to 350 degrees
Mix together 3 cups flour, baking powder, sugar, and salt. Mix the energy egg replacer in separate cup. Add egg replacer and vanilla to flour mixture using a fork. Cut in Earth Balance, until mixture resembles course crumbles. Add soymilk and mix until wet dough is formed. Add up to ¼ cup more flour until dough is workable. Roll out onto floured surface to approximately ½ – 2/3 inch thick. Cut into desired shapes-squares are very easy… and bake on ungreased cookie sheet for 20 minutes.
Strawberry Topping
- 4 cups fresh strawberries
- 2/3 cup- 2 cups turbinado sugar
Rinse and slice strawberries, discarding green tops- or if youre feeling creative, keep them for whatever reason, just don’t incorporate into strawberry topping.
Sprinkle and mix in Turbinado Sugar, adding more or less to taste.
In all actuality, I probably used closer to a cup and a half of sugar… but I have an insatiable appetite for those little morsels… and I just don’t know when to stop. Regardless of how much sugar you use, the texture of the mixture will be grainy, and each strawberry should be visibly covered by sugar. Once this has been done, cover the mixture and store in refrigerator for a few hours, stirring once, and yes, I added more sugar. When ready to top shortcakes, all of the sugar should be dissolved and you will be left with a syrup-y concoction.
Whipped Coconut Cream
- 1 cans worth of coconut cream- the white part, not the clear- chilled for a couple of hours.
- 1 tsp vanilla
- 2-3 tsp powdered sugar
Freeze mixing bowl and whisk attachment prior to adding in coconut cream. Beat on highest setting until soft peaks are formed- usually about 6 minutes. The colder the temperature of the cream and the utensils, the better the chances of forming these nice peaks. ( As this is a first attempt at whipping coconut cream, mine turned a bit soft as I neglected to pay too much attention to the whipping process. But, I threw it in the freezer for a few minutes and then in the fridge, and the taste and texture is pretty darn similar to the animal variety. But I won’t lie, mine came out more the consistency of regular whipped cream left to sit out a bit too long. I could hardly even notice the coconut flavor though)
Once peaks have formed, add other ingredients and immediately chill in refrigerator.
Assemble all pieces to your liking and enjoy!
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