Tuesday, 24 January 2012

Strawberry Shortcake

Hey everyone! So tomorrow is my friend Erika's birthday and she asked me for a strawberry shortcake recipe so here it is!

Vegan Strawberry Shortcake

Serves 12
  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 3 teaspoons baking powder
  • 1 cup margarine
  • 2/3 cup belsoy cream (found in the organic/health aisle)
  • 1 overripe banana, mashed (can put in microwave to soften it up if it is not an overripe banana)
  • 3 cups sliced fresh strawberries
  • 3 tablespoons white sugar

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix flour, 1/4 cup sugar, and baking powder. Cut in butter with two knives (or by hand). Stir in belsoy cream and mashed banana. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares (or roll into balls). Place on baking sheets.
  3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries (more if you want).
  4. Let shortcakes cool before splitting and filling with sugared berries. (can add Strawberry Banana Soft Serve [3 strawberries + 1 frozen banana, processed in food processor] on top)
  5. ENJOY!

1 comment:

  1. Hey this was such a light and tasty dish that the whole family enjoyed! I made a cashew cream for the filling with the strawberries and I'm going to use the leftover cakes we didn't eat tonight as scones tomorrow with some margarine! Naughty vegan breakfast :P
    ps. only a 1/4 cup of sugar. impressed.