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Strawberry Shortcake

Strawberry Shortcake

  • Author: Eric
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Plant-Based

Description

Classic Strawberry Shortcake made with fresh strawberries, fluffy plant-based cream, and soft buttery biscuits. This easy-to-make dessert is naturally refreshing, quick to assemble, and customizable to suit your taste and dietary needs, providing a delightful combination of flavor and texture that brings joy to any occasion.

Ingredients

Strawberries

  • Fresh Strawberries, sliced
  • Granulated Sugar (natural), for macerating strawberries
  • Grape Juice, splash for macerating strawberries

Biscuit Dough

  • All-Purpose Flour
  • Granulated Sugar (natural)
  • Baking Powder
  • Pinch of Salt
  • Plant-Based Butter
  • Plant-Based Milk
  • Apple Cider Vinegar

Plant-Based Cream

  • Plant-Based Cream
  • Vanilla Extract (natural)
  • Granulated Sugar (natural)
  • Natural Gelling Agent (optional, for firmer cream consistency)

Instructions

  1. Prepare the Biscuit Dough: Preheat the oven. In a mixing bowl, combine all-purpose flour, granulated sugar (natural), baking powder, and a pinch of salt. Cut the plant-based butter into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs. Slowly stir in the plant-based milk combined with apple cider vinegar until the dough just comes together. Avoid overmixing to keep the biscuits light and fluffy.
  2. Shape and Bake the Biscuits: Turn the dough onto a floured surface and pat it to about one inch thick. Use a round cutter to cut out individual biscuits. Place them onto a parchment-lined baking tray. Bake in the oven for 12 to 15 minutes until golden and puffed. Transfer biscuits to a wire rack to cool.
  3. Macerate the Strawberries: While the biscuits are baking, hull and slice fresh strawberries. Toss them with a bit of granulated sugar (natural) and a splash of grape juice. Allow the mixture to sit so the berries become juicy and tender for layering.
  4. Whip the Plant-Based Cream: Chill your mixing bowl and beaters first. Whip the plant-based cream with vanilla extract (natural) and granulated sugar (natural) until fluffy peaks form. If a firmer texture is desired, fold in a small amount of natural gelling agent according to package instructions.
  5. Assemble the Strawberry Shortcake: Slice the cooled biscuits in half horizontally. Spoon a layer of macerated strawberries onto the bottom half of each biscuit, followed by a generous dollop of whipped plant-based cream. Place the biscuit top over the cream, then finish with more berries and cream on top for a layered and irresistible dessert.

Notes

  • Use the freshest strawberries available for optimal sweetness and juiciness.
  • Handle the biscuit dough gently to maintain a light and flaky texture.
  • Keep the plant-based cream cold before whipping to achieve better volume.
  • Be generous with layers of cream and berries to enhance every bite.
  • Assemble the shortcake shortly before serving to preserve biscuit texture and cream fluffiness.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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

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