Description
Enjoy a fresh and comforting Strawberry Shortcake layered with juicy ripe strawberries, fluffy plant-based cream, and light, tender shortcakes made with natural ingredients. This recipe offers a plant-based twist on a classic dessert, perfect for any occasion with its bright flavors and customizable options.
Ingredients
Strawberry Topping
- Fresh strawberries, 2 cups, hulled and sliced
- Brown sugar (natural), 2 tbsp
- Natural gelling agent dissolved in warm grape juice, 1 tsp
Shortcake Dough
- All-purpose flour, 2 cups
- Baking powder (natural), 2 tsp
- Pinch of salt
- Brown sugar (natural), 2 tbsp
- Plant-based butter, 6 tbsp, cold and cubed
- Plant-based cream, 1/2 cup
- Apple cider vinegar, 1 tsp
Whipped Cream
- Plant-based cream, 1 cup, chilled
- Vanilla extract (natural), 1 tsp
- Powdered sugar (natural), 1 tbsp
Instructions
- Prepare the Strawberries: Wash and hull the fresh strawberries, then slice them evenly. Gently toss with brown sugar (natural) and a splash of natural gelling agent dissolved in warm grape juice to create a glossy, thickened topping that enhances their natural juices.
- Mix the Shortcake Dough: In a mixing bowl, combine all-purpose flour, baking powder (natural), salt, and brown sugar (natural). Cut in cold plant-based butter until mixture resembles coarse crumbs. Slowly stir in plant-based cream and apple cider vinegar until just combined, taking care not to overmix to keep shortcakes tender.
- Bake the Shortcakes: Scoop dough onto a parchment-lined baking sheet, shaping into individual rounds. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes until golden brown and lightly crisp on edges. Let shortcakes cool slightly before assembling.
- Whip the Cream: While shortcakes bake, whip chilled plant-based cream with vanilla extract (natural) and powdered sugar (natural) until soft peaks form, creating a light and airy texture.
- Assemble and Serve: Slice each shortcake horizontally, spoon a generous layer of macerated strawberries onto the bottom half, add a dollop of whipped cream, then top with the remaining half. Garnish with extra fresh berries if desired.
Notes
- Choose ripe berries for the best flavor and texture.
- Do not overmix the dough to maintain tenderness.
- Use cold plant-based butter for flaky shortcakes.
- Stop whipping cream before it becomes grainy for optimal texture.
- Serve immediately for the freshest taste and best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry Shortcake, plant-based dessert, summer dessert, natural ingredients, gluten free
