Vegan Strawberry Shortcake With Maple Creme

Hannah Kaminsky

Vegan Strawberry Shortcake With Maple Creme

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.

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Serves: 8
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When strawberries come into season, it’s time to start making strawberry shortcake. In this recipe, the base is homemade biscuits and the topping is a tofu creme sweetened with maple syrup.

What you need:

For the shortcake:
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 extract

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

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 butter 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 to 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 maple creme. In a food processor or blender, combine all of topping ingredients, and process 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 the macerated strawberries over top, replace top half of shortcake, and finish with a dollop of the topping.
For more plant-based recipes like this, read:
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