Tiny ripe strawberries that are bursting with sweet and sunny flavors are complemented beautifully with these cake-style shortcakes. Include a bit of coconut whipped cream and you've got an unforgettable summertime dessert.
We grow strawberries in our garden. The little plants grow and spread almost like weeds! Every time strawberry season comes around we enjoy the first few straight from the plant. Then someone will realize the potential for strawberry shortcake and we will begin carefully collecting them in the fridge to get enough for a batch.
Last year, I worked on perfecting a biscuit-style strawberry shortcake. This year, we are going cake-style. Enjoy!
Ingredients (makes 9 shortcakes)
for the topping
412g strawberries
2 Tbs sugar
for the shortcakes
187g flour*
1 1/2 tsp baking powder
1/4 tsp salt
147ml water
2 tsp vanilla
1 tsp vinegar
59g aquafaba
57g vegan butter
54g neutral oil (I used grapeseed)
150g sugar
*To ensure a soft cake, you can add replace 1 Tbs of the flour with 1 Tbs of cornstarch
Instructions
1. Cut the strawberries in whatever shape you'd like. Mix them with the sugar and place them in the fridge until you are ready to serve (it is best to let them sit for at least 30 minutes).
2. Preheat the oven to 350 °F. Grease nine 3" circle molds with coconut oil.
3. Sift together the flour, baking powder, and salt, then set aside. Mix together the water, vanilla and vinegar, then set aside. Whip up the aquafaba until foamy, then set aside.
4. Beat the vegan butter until smooth, then beat in the oil and sugar. Cream until light in color and fluffy. Mix in half the flour mixture, then all of the water mix, and finish with the last half of flour. Mix gently until just incorporated. Distribute the batter into the nine tins and bake for 20 minutes or until a toothpick comes out clean.
5. Allow the cakes to cool before topping them with whipped cream and the macerated strawberries.
Inspired by Nora Cooks
In our NZ winter, this looks a real burst of summer sunshine