Food

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.

Makes 8 shortcakes

What You Need:

For the cake:
1 quart strawberries
1/3 cup sugar, divided
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup vegan butter
2/3 cup water
1 1/2 teaspoon vanilla

For the cream topping:
1 (12.3 ounce) package extra firm tofu
1/4 cup maple syrup
1 tablespoon safflower oil
1/2 teaspoon vanilla

What You Do:

1. Remove stems from the strawberries. Dice several strawberries, enough to measure 1/2 cup, place in a small bowl, and set aside. Slice remaining strawberries, place in a medium bowl, then sprinkle 2 tablespoons of sugar over top, toss gently, and set aside for 1 hour to allow strawberries to macerate.

2. Place 1/2 teaspoon of sugar in a small bowl and set aside. In a large bowl, place remaining sugar, flour, baking powder, and salt, and stir well to combine. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Add remaining ingredients, stir until dry ingredients are just moistened, and then gently fold in reserved 1/2 cup of diced strawberries

3. Line two cookie sheets with parchment paper. Using a 1/3 cup measuring cup, portion out 4 individual shortcakes per cookie sheet, and then sprinkle remaining 1/2 teaspoon sugar over tops. Bake shortcakes at 450 degrees for 8–10 minutes or until lightly browned on bottom and around edges. Remove cookie sheets from the oven and set aside to cool.

4. While shortcakes bake, prepare topping. In a food processor or blender, combine all of topping ingredients, and process for several minutes or until smooth and creamy. Transfer to a glass or plastic container, cover, and store in refrigerator.

5. To serve, split a shortcake in half, place bottom half in a bowl or on a plate, spoon some of macerated strawberries over top, replace top half of shortcake, and finish with a dollop of the topping.

Photo by Hannah Kaminksy

More Food

Sweet Potato Pie Tacos

A cinnamon-laced sweet potato filling and candied pecans come together in this delicious dessert taco.
Read More »

VegNews’ Guide to a Vegan Mexican Christmas

VegNews editor Richard Bowie spotlights his five favorite veganizable dishes for a Mexican Christmas feast.
Read More »

Raw Holiday Pomegranate Salad

Nature’s juicy little rubies are high in fiber and antioxidants, helping you stay healthy and feel light during winter.
Read More »

10 Ways to Veganize Classic Hanukkah Dishes

Latkes, challah, rugelach, and even brisket are made kinder and more delicious by nixing all animal ingredients.
Read More »

9 Vegan Pie Hacks for 3 Classic Holiday Pies

Rethink how amazing your traditional pies can be with these tempting toppers that offer a little more pie-zazz.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »