Hello. Welcome to solsarin. This post is about “wholefoods strawberry shortcake“.
The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.
1 cup (140g) cashews
1/3 cup (75g) pitted dates
1/2 teaspoon vanilla extract
1/2 cup (118ml) water
1 cup (80g) organic rolled oats
3/4 cup (90g) almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract
1 1/2 cups (360ml) unsweetened plant milk of your choice
2 small pitted dates
2 teaspoons arrowroot powder (or cornstarch)
1/3 cup (78ml) water
1 pound (453g) strawberries (save three for the sauce and a few for slicing to decorating the tops. Cut the rest into small chunks)
Soak the cashews and dates from the cream topping ingredients in water for 2 hours and then drain off the water before using.
Blend them together with the vanilla and 1/2 cup of water until smooth and creamy and then put it in the fridge for assembly later.
Preheat the oven to 350°F (180°C).
For the cake, lightly grind the rolled oats into a flour, in the blender.
Add to a mixing bowl along with the almond flour, baking powder and soda and stir well.
Place the dates, vanilla and plant milk into the blender and blend until the dates are completely pulverized.
Pour into a silicone muffin tin or a muffin tin lined with muffin papers. Fill each compartment about 1/2 to 2/3 full. Makes 12.
Bake for 20 minutes and then let cool thoroughly on a cooling rack.
Once cooled, cut the tops off of each cake keeping the tops.
Blend the sauce ingredients in a blender until dates are pulverized.
Pour into a saucepan and heat gently until mixture thickens slightly like a gel.
Place the strawberries that are cut into chunks into a bowl and stir in the sauce.
To assemble, place the bottom of one of the cakes onto a plate and add a layer of the cream topping with a piping bag or spread it on with a knife.
Add a layer of the chunked strawberries in sauce to the top of the cream layer.
Place the top of the cake on top of the strawberry layer.
Then add more cream topping to the top and decorate with sliced strawberry pieces.
Do the same with each cake.
Keep in an airtight container in the fridge for up to 4 days. (Cream topping will turn a slightly grey color after the first day because there are no preservatives to keep it fresh looking)
- 1 vanilla bean
- 1 1/2 cups (375 ml) sliced fresh strawberries
- 1 tablespoon (15 ml) sugar
- 1 1/2 cups (375 ml) 35% cream
- 3 tablespoons (45 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- Fresh strawberries, whole or cut into wedges for garnish
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.
- In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk.
- Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.
- Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould immediately and let completely cool on a wire rack
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Allow to macerate for about 15 minutes. Drain. Remove the pod. Set aside.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries
What is Strawberry Shortcake?
Strawberry shortcake is a popular dessert originating in England that’s made with shortcake. A shortcake can be a cake or biscuit. Fresh strawberries are mixed with a little sugar and left to macerate (meaning get really juicy!). The biscuit is split and topped with the juicy berries and dollop (or two, or three) of whipped cream. It’s like a pillowy soft dessert that dreams are made of!
So let’s do this, you and me!
How To Make Shortcake Biscuits
Let’s start with the shortcakes. They are super easy to make using a few pantry staples and will be ready in as little as 25 minutes.
What you’ll need:
- Flour: Use spelt, all-purpose or whole wheat pastry flour.
- Sugar: Organic pure cane, coconut or date sugar will all work well.
- Baking powder.
- Salt: My favorite salt is pink mineral salt.
- Unsweetened Plant Milk: Almond, soy, cashew, or use your favorite!
- Lemon or Apple Cider Vinegar: To make vegan buttermilk.
- Coconut oil: Not in liquid state (vegan butter ok too, see below)
- Preheat oven to 425 degrees F.
- Make vegan buttermilk by combining 1 cup milk with juice of 1 lemon, let rest for 5 – 10 minutes to curdle.
- Combine the flour, sugar, baking powder and salt in a large mixing
- Tips for cutting biscuits:
- To keep the dough from sticking to the cutter, keep a small bowl or plate of flour nearby and dip the cutter into the flour, shaking any loose flour away, before making cuts.
- Don’t twist the cutter when making cuts, it creates a seal and the biscuits won’t rise as well.
How do you store strawberry shortcake biscuits? Store leftover biscuits, covered, on the counter for 4 days. Or keep them stored in the refrigerator for up to 7 – 10 days. You can also freeze them for up to 2 months (let thaw on the counter or in the fridge). Warm the shortcakes in a toaster oven.
Serving Size 1 strawberry shortcake
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15.8g||20%|
|Saturated Fat 12.9g|
|Total Carbohydrate 38.3g||14%|
|Dietary Fiber 1.8g||6%|
|· Vitamin A1%
· Vitamin C34%
· Vitamin D2%
· Thiamin (B1)23%
· Riboflavin (B2)14%
· Niacin (B3)14%
· Vitamin B63%
· Folic Acid (B9)19%
· Vitamin E6%
· Vitamin K
What I love about this cake is its versatility. It’s pretty enough to be served at a dinner party, yet casual enough to be part of a summer BBQ. If you know someone with a summer birthday, this cake would be extra pretty studded with candles and served to your loved ones. However/whenever you choose to make it – just make it! Grab those beautiful summer strawberries before they are gone.
More STRAWBERRY RECIPES:
- Strawberry Cupcakes
- Warm Strawberry Crumb Cake
- Strawberry Cream Cheese Pie
- Strawberry Orange Margaritas
- Strawberry Jam
- Strawberry Crisp
- Strawberry Shortcake Biscuits
These delightful gluten-free, grain-free Strawberry Shortcake Biscuits take just minutes to make – simply top these beautiful biscuits with heaping spoonfuls of juicy strawberries and a dollop of whipped cream for a wholesome treat everyone will love
Can you refrigerate strawberry shortcake?
Do you refrigerate strawberry shortcake? These cakes are best served right after assembly but you can make them an hour ahead and refrigerate if ABSOLUTELY necessary.
STRAWBERRY SHORTCAKE CUPS
I’m so excited to be sharing a new recipe with you guys today! I have been working so hard to get this one just right! Last summer I made about a million peach/plum/berry cobblers. I love a good berry crisp, but I will choose a cobbler over it almost any day. I love that cake biscuit topping! So I experimented and tweaked all summer long, thought for sure that I had posted the recipe, and then sort of forgot about it as soon as the cooler weather blew in.
Thank you for staying with this post “wholefoods strawberry shortcake” until the end.