Search & Social

Let my videos help you become a wildly good cook!

Recipes

Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Follow me on Twitter
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barbecued kale barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broccoli broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip DIY Donvier dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fermented vegetables field roast sausages fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade barbecue sauce homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kiwis kohlrabi kraut-chi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime local low fat low fiber low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup mashed meal in a jar meals in jars meatless meringues mesclun Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one bowl recipe one pot meals one-bowl dinner one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles pie pie crust pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars pre-baking probiotic probiotics pudding pumpkin pumpkin pie QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasted pumpkin roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salad mix salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough soy free spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed steel-cut oats Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini

Linda WatsonCelebrate Earth Day by remembering how important it is to cook with organic food.

Main | How to Make Fruit-Salad Overnight Oatmeal in Mason Jars »
Friday
Apr142017

Strawberry Shortcake - dairy-free and vegan

Celebrate spring with a healthier version of classic strawberry shortcake. Use the ripest organic strawberries you can find, local if possible. Make a quick strawberry sauce and spoon it over tender, barely sweet shortcakes. Top with whipped coconut cream and sugar-sprinkled shortcake tops for layers of flavor and texture. You can make 12 servings in just 45 minutes of active time. This strawberry shortcake recipe is  fancy enough for Easter, Mothers' Day, and graduation but easy enough for tea with friends or Sunday dinner.

Vegan strawberry shortcake with whipped coconut cream 

Active time: 45 minutes. Total time: 1 hour 15 minutes. Serves 12. Dairy free and vegan.

1 can full-fat coconut milk, such as Thai Kitchen organic coconut milk
2 cups white whole wheat flour, plus extra for kneading
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 1 teaspoon sugar, divided
4 ounces buttery spread (114 grams), such as Earth Balance Organic Whipped
3 tablespoons chickpea aquafaba, divided
2 pounds fresh strawberries, a little less than 3 pints (900 grams)
1/4 teaspoon vanilla

  1. Refrigerate coconut milk overnight. The cream will rise to the top and harden so you can scoop it off to make whipped topping. (Once you learn this trick, you may just keep a can of coconut milk in your refrigerator.)
  2. Heat oven to 375°F. Put flour, baking powder, salt, and 4 tablespoons sugar (1/4 cup or 50 grams) in a food processor fitted with a stainless-steel blade. Pulse three or four times to blend. Cut buttery spread into about 8 pieces and put on top of flour mixture. Process until mixture looks like coarse sand, about one minute.
  3. Open can of coconut milk. Scoop solid white cream into a small container, cover, and refrigerate. Put 1/2 cup remaining coconut liquid into a medium bowl. (Use what little coconut liquid remains in curries or smoothies.) Stir in 2 tablespoons aquafaba and then stir in flour mixture just until evenly moist. Stir and handle the dough as little as possible for tender results.
  4. Put a handful of flour on a large clean cutting board or counter top. Put dough on floured surface, flour your hands, and gently knead dough six or so times until it feels and looks like one piece. (If this doesn't seem to make sense, try it and pay close attention to how the dough looks and feels. You're performing baking magic.)

    cutting heart-shaped shortcakes for strawberry shortcake

  5. Set out a cookie sheet, lined with a silicone baking sheet or parchment paper if desired for easier cleanup. Pat dough out into a circle about 10 inches across and 1/2 inch thick. Use a biscuit cutter or drinking glass to cut out 12 biscuits, gently gather up scraps and reshaping into a second circle as needed. Form the last bit of scraps into a ball and press to flatten. Don't waste anything.

    sprinkling vegan shortcakes with sugar before baking

  6. Brush tops of biscuits with remaining tablespoon aquafaba and sprinkle with remaining tablespoon sugar. Bake for 12 to 14 minutes until tops are golden and cracks appear in sides. When shortbread is done, cool on cookie sheets for 10 minutes.

    baked vegan shortcakes are golden brown on cookie sheet after baking

  7. Wash strawberries well. Remove tops and any bad spots. Put half the strawberries in a a blender or food-processor with the stainless-steel blade with 1/4 cup sugar (50 grams). Process briefly to crush. Slice remaining strawberries and stir into crushed strawberries. Taste and add more sugar if needed. Let strawberries soften and get juicy for at least 30 minutes. Refrigerate if you won't be serving within an hour.
  8. Put coconut cream, 1 teaspoon sugar, and vanilla in a mixing bowl and whip until fluffy using the wire whisk of a stand mixer or the beaters of a hand mixer. Scrape down sides with a spatula as needed.

    Strawberry shortcake with heart-shaped shortcake and whipped coconut cream

  9. Just before serving, use a table knife to cut shortcakes in half horizontally. For each serving, put a shortcake bottom on a small plate or in a small bowl, top with strawberry sauce and whipped coconut cream, and crown with a sugared shortcake top. Keep any extra shortcake in an airtight container for 3 or 4 days or freeze. Refrigerate any extra strawberries for up to 3 days and extra whipped coconut cream for up to 6 days.

Recipe notes

  • Different brands of canned coconut milk have different percentages of cream. I've heard different cans of the same brand may significantly more or less cream. Thai Kitchen has a reliably generous amount of cream. Don't use light coconut milk or boxed coconut drink.
  • Short on time? Skip the kneading and cutting. Just stir dough five or six more times and then drop globs of dough onto the cookie sheets. Rustic and delicious.
  • I keep tinkering with this recipe because it's at the top of the request list every spring. The original inspiration came from my beloved mother-in-law. Get a version close to hers (but with white whole wheat flour) in Wildly Affordable Organic and an early vegan version in Fifty Weeks of Green. Last year's Nearly Naked Strawberry Shortcake updates the Fifty Weeks version.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.