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Strawberry Shortcake

Strawberry Shortcake

  • Author: Brian
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Plant-based

Description

Strawberry Shortcake is a refreshing summer dessert featuring juicy fresh strawberries, light and fluffy plant-based biscuits, and silky whipped plant-based cream. This simple yet elegant treat perfectly balances sweetness, creaminess, and berry freshness, making it an ideal delight for warm sunny days.

Ingredients

Strawberries

  • Fresh strawberries, ripe and juicy, about 2 cups (sliced)
  • Natural granulated sugar, 2 tablespoons (for macerating berries + optional dusting)

Biscuit Dough

  • All-purpose flour, 2 cups
  • Natural granulated sugar, 2 tablespoons
  • Baking powder, 1 tablespoon
  • Pinch of salt
  • Plant-based butter, 1/2 cup (cold, cut into small pieces)
  • Plant-based milk, 3/4 cup
  • Apple cider vinegar, 1 teaspoon

Whipped Cream

  • Plant-based cream, 1 cup (chilled)
  • Natural vanilla extract, 1 teaspoon
  • Natural gelling agent, 1/2 teaspoon (to stabilize cream)

Instructions

  1. Prepare the Strawberries: Wash and slice the fresh strawberries. Toss them gently with the natural granulated sugar to help release juices and create a sweet syrup. Allow to sit for at least 15 minutes to soften and deepen flavor.
  2. Make the Biscuit Dough: In a large bowl, mix all-purpose flour, sugar, baking powder, and salt. Cut the cold plant-based butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in plant-based milk and apple cider vinegar just until combined, avoiding over-mixing.
  3. Shape and Bake the Biscuits: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut rounds. Place biscuits on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes until golden and puffed.
  4. Whip the Plant-Based Cream: While biscuits bake, beat chilled plant-based cream, natural vanilla extract, and natural gelling agent until soft peaks form, creating a silky and fluffy topping.
  5. Assemble the Strawberry Shortcake: Slice warm biscuits horizontally. Layer with macerated strawberries and dollop or pipe the whipped cream on top. Garnish with additional berries and a light dusting of natural sugar if desired.

Notes

  • Use ripe, fresh strawberries for the best flavor.
  • Do not overwork biscuit dough to keep biscuits tender and fluffy.
  • Chill cream well before whipping to help it hold shape.
  • Warm biscuits slightly before serving to enhance texture and taste.
  • Adjust sugar to taste depending on the sweetness of your berries.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 280
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry shortcake, plant-based dessert, summer recipe, biscuits, whipped cream, fresh berries

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