Vegan Strawberry Shortcake
I love June, and not just because I was born in this perfect month. From plums to blueberries, mulberries and strawberries, trees and bushes where I live are just bursting with perfectly ripened fruits. When a friend gave me some perfectly ripened strawberries freshly picked from her garden plot, I was so excited you couldn’t have wiped the smile off my face with steel wool. I could almost taste the strawberry shortcake in my future. I have yet to find anything that compliments the complex flavors of ripe strawberries better than cream.
Even as a kid with decidedly lowbrow taste in food, I always hated those plasticky, uniform store-bought sponges designed to hold strawberries and whipped cream. Sure, you wouldn’t have strawberry shortcake without the strawberries and cream, but that doesn’t mean they need to be served atop a flavorless carrier!
I don’t know where this recipe originated, but I’ve been enjoying these biscuits since I was a wee thing. In fact, they’re listed in the index of my family’s recipe book as “Claryn’s Biscuits.” While no one in my family remembers how this title came to be, I think it’s a pretty safe guess that as a kid with a sweet tooth, I ebulliently declared my adoration for these biscuits. They’re definitely sweet, so don’t serve ‘em with gravy! — but they’re not too sweet, either. They’re buttery and lovely all by themselves.
Vegan Strawberry Shortcake
strawberries or your favorite ripe berries, sliced
vegan whipped cream
2 c flour
2 tbsp sugar
1 tsp baking powder
¼ c vegan margarine
½ c unflavored or vanilla soy milk
¼ c applesauce
Lightly grease a baking sheet and preheat oven to 425º. In a large mixing bowl, mix together flour, sugar and baking powder. Cut in margarine until pea-sized. Stir in applesauce and soy milk. Divide dough into 9 portions using an ice cream scoop, dropping them onto baking sheet. Bake for about 15 minutes, or until golden.
Slice off the top of each biscuit (or don’t) and add a dollop of of whipped cream. Top generously with berries, and remember why you love summer.
If you eat them straight out of the oven, be aware that the heat may melt the whipped cream, so the presentation may not hold for very long. That never deters me, though! If you somehow manage to have leftovers, briefly warm the biscuits in a conventional or toaster oven before serving.
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Okay! I am SOLD! That looks fabulous and I was craving this over the weekend when I came across an old recipe from one of my magazines–yum!
Yum! This looks so good and super simple! Definitely on the to-make list this summer!
It’s really easy! Let me know what you think
I LOVE the way you describe those biscuits, that sounds exactly right for me. I can’t wait to try this recipe, simple, delicious, and the perfect summer dessert. Thanks!
Hey! These look awesome AND it was awesome to meet you yesterday! We should hang out and do some vegan cooking sometime!
Yes! I look forward to it!
Wholly shit! This looks bad ass! I am drooling.
Is it really this simple?!? Looks ridiculously good!!
Yes! Give it a try
my favourite flavour combinations!!!
We made these for our “Americana” Friday night Shabbat Dinner. We mad 1 1/2 the recipe to be sure to have enough. We served with strawberries macerated in sugar and basalmic vinegar, with a kosher pareve whipped cream on the side. Some guests weren’t dessert eaters so we had left overs. On Shabbat (Saturday) one of our young guests (11) didn’t want the cobbler we were serving. So we gave her one of the left over shortcakes. She pronounced the day old shortcake sans fruit “yummy.”
Sounds delicious! Thanks for sharing, Ruchama
Hello, your blog is very yummy and so glad I found it! I made this yesterday and posted it on my blog…so good! Thank you! Enjoy!