Hello. Welcome to solsarin. This post is about “wholefoods strawberry shortcake“.
The garden strawberry (or simply strawberry; Fragaria × ananassa)[1] 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.
Cream Topping
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
3 strawberries
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)
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!
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.
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
Serves 12
Amount Per Serving | ||
Calories | 301 | |
% Daily Value* | ||
Total Fat 15.8g | 20% | |
Saturated Fat 12.9g | ||
Cholesterol 0mg | 0% | |
Sodium 54.4mg | 2% | |
Total Carbohydrate 38.3g | 14% | |
Dietary Fiber 1.8g | 6% | |
Sugars 8.4g | ||
Protein 4.3g | 9% | |
· Vitamin A1% · Vitamin C34% · Calcium28% · Iron18% · Vitamin D2% · Magnesium7% · Potassium19% · Zinc5% · Phosphorus44% · 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.
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.
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.
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