TRADITIONAL, BUT VEGAN, STRAWBERRY SHORTCAKE WITH ALMOND CREME TOPPING

I'd like to share a recipe with you from Vol. #1, Issue #6 (June/July 2004) of The Vegan Feast, my subscription newsletter.


BRYANNA’S TRADITIONAL, BUT VEGAN, STRAWBERRY SHORTCAKE
Serves 6 (BIG servings— serve after a light meal!)

Vegan, reasonably low in fat and delicious! We can get locally-grown organic strawberries, finally, so this is the perfect dessert right now.

1.) Make 1 recipe Almond Crème Whipped Topping (recipe below) and chill.

2.) For the Strawberry Filling, slice 2 pint baskets fresh organic strawberries and mash them a little with 1/4 to 1/2 c. vegan sugar. Cover and set aside until they get juicy.

3.) Just before serving, make Low-Fat Traditional Shortcake Biscuits (recipe below). Split them with a fork.

4.) To assemble the shortcakes, place the bottom halves of the shortcake biscuits in shallow bowls. Cover these with half the berries (in total). Spoon on some of the Almond Crème Whipped topping, then top with the top halves of the biscuits. Pour the remaining berries over these, then add more Almond Crème. Serve immediately.


BRYANNA’S LOW-FAT TRADITIONAL SHORTCAKE BISCUIT Makes 6 large biscuits

Preheat oven to 450 degrees F.

Mix together in a bowl:

1 and 3/4 c. unbleached flour
2 and 1/2 tsp. baking powder
1 tsp. salt
1 T. sugar

Cut in with your fingers:

1/4 c. Earth Balance

Quickly pour in and stir:

3/4 c. non-dairy milk

On a well-floured surface, knead dough briefly, then pat out into a 1/2"-thick rectangular shape. Cut into 6 equal pieces (I make squares). Place on an ungreased cookie sheet and bake 10-12 minutes, or until golden. Split with a fork.


BRYANNA’S ALMOND CRÈME WHIPPED TOPPING
Makes about 2 c.— you can double the recipe if you like more generous amounts of whipped topping.

Make this 4-6 hours before serving, if possible.

For me, this is the perfect shortcake crème because it isn’t stiff. Traditionally, the cream for shortcakes is not whipped stiff, but is left soft. This crème has a lovely flavor.

1 c. blanched almonds
2 c. hot water
2 T. white or light vegan sugar
2 T. cornstarch or wheat starch OR 3 T. white rice flour
1/2 tsp. agar powder OR 1 T. flakes
1/4 c. firm silken tofu
1 and 1/2 tsp. lemon juice
pinch salt
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract

In a blender, grind the almonds and hot water until very smooth—be patient and let it run for several minutes. Now strain through a fine cheesecloth-lined colander over a pot and squeeze it until you have all the almond milk. (You can use the almond meal for a facial scrub.)

Mix 1/2 c. plus 2 T. of the almond milk with the sugar, agar, and cornstarch in a small stainless steel pot. Stir over medium heat until thickened and translucent. OR, MICROWAVE OPTION: mix in a Pyrex bowl or beaker (with room for the mixture to rise up) and heat 30 seconds, whisk, and repeat 3 more times, or until thickened and translucent.

Have ready in the blender 1 c. more of the almond milk, the silken tofu, salt, lemon juice, vanilla and almond extracts. Scrape the cooked mixture into the blender. Blend until very smooth. Chill for several hours.

Enjoy!