A little bit of home baking indulgence with these yummy strawberry shortcakes! Made from scratch (including the strawberry jam) and finished off with a dollop of cream. Thanks so much to Jane from @veganonthegc for these delicious feelgood creations. Best served still warm... meltingly good!
RECIPE:
Preparation time 20 minutes, cooking time 20 minutes
Makes approx. 8 large shortcakes
Ingredients
Strawberry Jam
2 cups oob organic frozen strawberries
¼ cup maple syrup
1 tsp vanilla
1 Tbs tapioca powder
1 Tbs water
Shortcakes
350g plain flour
50g white sugar
1 Tbs baking powder
½ tsp baking soda
180g unsalted cold plant butter, diced
200ml plant milk, mixed with 1 tsp lemon juice
To Serve
Plant based dollop of cream
Icing Sugar
Method
Berry Jam: In a saucepan, place the frozen berries, maple syrup & vanilla, simmer over low heat until reduced, soft. Mix the tapioca with the water and add to the jam, simmer until thickened.
Shortcake Biscuits:
Preheat oven to 200’C.
In a food processer, place the flour, baking powder and baking soda & sugar. Add the cubed butter and pule until mixture resembles fine breadcrumbs. Place in a large bowl
Pour soured plant milk over the mix and fold until combined. Turn onto a floured board & gently work into a dough. Roll out the dough to 2cm thickness, then fold dough in half & gently roll out again, repeat, but very gently. Roll out to 2.5 – 3 cm thickness
Using either a 9cm cookie cutter (can use smaller), cut out circles of dough. You should be able to roll leftover dough again but be very gentle
Brush with plant milk and bake for approximately 15 - 20 minutes or until golden and sound hollow when you tap.
Serve with a spoonful of jam, dollop of whipped plant-based cream & sprinkle of icing sugar
Enjoy!
