Sometimes, the basic recipes I source or write for product reviews are good enough to procure the answers I need.
Others, however, beg to be published. There’s Chocolate “Mayonnaise” Cake, 3-Ingredient Peanut Butter Cookies, and now…
Vegan Strawberry Shortcake.
Vegan Strawberry Shortcake
Description
Three ingredients appear in two different applications: Granulated sugar appears in the macerated strawberries and "cream" biscuits; plant-based heavy whipping cream and powdered sugar, "cream" biscuits and whipped "cream".
Listing them as "sugar, divided", "plant-based heavy whipping cream, divided", and "powdered sugar, divided" seemed confusing to me! Nevertheless, you should know upfront the total amounts of each:
- 6 Tbsp (75 mL/72 g) granulated sugar
- 2 c (467 mL/g) plant-based heavy whipping cream, plus a little more for brushing
- 2 Tbsp (30 mL/15 g) powdered sugar, plus a little more as an optional garnish
Use gram measurements if you can. I did my best to translate to volume measurements, but ultimately, 200 g self-rising flour is a little more than 1 1/3 c yet not nearly 1 1/2.
makes 8 shortcakes
Ingredients
Macerated Strawberries
"Cream" Biscuits
Whipped "Cream"
Instructions
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Before starting macerated strawberries, bring 1 c (240 mL/g) plant-based heavy whipping cream to room temperature for "cream" biscuits. Refrigerate other 1 c (227 mL/g) alongside a large bowl and hand mixer beaters for whipped "cream".
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Preheat oven 400°F/200°C, then line a baking sheet with silicone or parchment. Set aside.
Macerated Strawberries
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Meanwhile, wash, hull, and slice strawberries. Transfer to a bowl, then gently toss with 2 Tbsp (30 mL/24 g) granulated sugar. Cover and set aside.
This step may be performed a day or two in advance. Simply refrigerate until baking day.
"Cream" Biscuits
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In a medium bowl, whisk flour and 1/4 c (60 mL/48 g) granulated sugar. Make a well.
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Add room temperature plant-based heavy whipping cream to well, then stir with a spoon until a shaggy but evenly moistened dough forms.
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Drop 8 equal portions dough onto prepared baking sheet (from Step 2). Brush with a little more plant-based heavy whipping cream, then bake 15-18 minutes. Cool about 5 min before proceeding.
Whipped "Cream" (and other finishing touches)
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Pour chilled plant-based heavy whipping cream into chilled bowl. Add powdered sugar and vanilla, then beat with chilled beaters on high speed about 3 min, until stiff peaks form.
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Slice "cream" biscuits in half horizontally. Add generous amounts macerated strawberries (with some liquid) and whipped "cream" in that order to bottom half. Replace top half, then dust with powdered sugar if desired. Serve immediately.
