Monday, August 10, 2015

Strawberry Shortcake

Its summer, strawberries are cheap, and strawberry short cakes are NOM.  We made this recipe lactose free, but if you don't give a hoot about that just replace the coconut cream with heavy whipping cream.  And if you can't find coconuts hand picked by virgin Olympic gymnasts by the light of the summer solstice moon and hand whipped by your personal retinue of back-biting and scheming Downton Abbey-esque servants, store bought is fine.

Strawberry Shortcake

Makes 6 servings at 525 calories / 27 g fat / 60 g carbohydrates / 9 g protein

Strawberry Filling
1 lb strawberries, quartered
2 tbsp granulated sugar

2 cups unbleached all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 can (14 fl. oz.) coconut cream or coconut milk (not light)

Coconut Whipped Cream
1 can (14 fl. oz.) coconut cream or coconut milk (not light)
1/2 cup confectioner's sugar
1/2 tsp vanilla extract

  • Stick one can of coconut cream or milk in the fridge the night before. If you forget, like me, stick it in the freezer for an hour (don't let it explode though).
  • Preheat the oven to 425 degrees.
  • Wash, trim, and quarter the strawberries, combine with the sugar and stir vigorously. Slip it in the fridge till ready to serve. At the end of the recipe this will develop a syrup.

  • In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Stir in the room temperature coconut cream until it just combines. You want the dough to be a little lumpy- don't over mix.

  • Line a baking sheet with parchment paper, divide the dough into six parts, and scoop into roughly circular lumps. Put the sheet in the preheated oven and cook until golden brown, about 16 minutes.

  • While that cooks, open up the cold coconut cream can, scooping the solidified cream on the top into a bowl, discard any clear liquid on the bottom. Add the confectioner's sugar and vanilla extract, and beat with a whisk forever or on low with a hand mixer for around 4 minutes. It needs less time than whipped cream, if you've made that before. Stick this in the fridge till you're ready to assemble the dish, if it stays cold it will keep its shape for a week or so.

  • Remove the shortcake when they are done, and let them cool for about 10 minutes. Cut them in half with a serrated bread knife. Place a scoop of the strawberry filling on the bottom half, put about two heaping spoonfuls of the coconut cream on the filling, place the top half over that and top with more filling. Sneak a taste of cream that you accidentally spill on the counter.

Om nom nom nom!

Vegan Superpowers 

There is some debate as to whether granulated sugar is truly vegan as some companies use bone char in the refining process. If you'd like to avoid that in your diet you can make a few substitutions. You can use raw whole cane sugar or a similar organic sugar (check the package) with good results in the strawberry filling and the shortcake. For the coconut whipped cream I would recommend a thick syrup, like agave or maple syrup, and add a 1/4 tsp of cornstarch.

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