Search & Social


Free newsletter with recipes, food news, and tips!

We respect your email privacy

Let my videos help you become a wildly good cook!


Fifty Weeks of Green cookbookFunny romance starts in December. Useful page-turner for the cook or romantic in your life.

buy @ Amazon IndieBound

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

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 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 broiled brown bagging buckwheat burgers butternut squash cabbage 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 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 cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dip DIY Donvier dried basil dried beans Easter easy edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index 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 homemade 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 jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat 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 meal in a jar meals in jars meatless meringues Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanut oil peanuts pecans Persian pesto pickles pie pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin 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 roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan 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
Follow me on Twitter

Organic strawberries with balsamic reduction just $1.72/serving.

« Cuban Black Beans Recipe | Main | Homemade, no-knead Good Whisk Bread part 2 »

Strawberry Shortcake

This is my new plant-powered version featured in Fifty Weeks of Green, with extra strawberry sauce but without the whipped cream or eggs. It's based on the my mother-in-law's recipe, which was the best strawberry shortcake I’ve ever had. She crushed some strawberries to release their juice and fragrance. The tender cake absorbs the liquid. Her classic version is in my book Wildly Affordable Organic. My version keeps her strawberry trick but makes the rest so healthy you can have seconds.

vegan strawberry shortcake is plant-strong

Let the berry juice hide the whole-grain flour and flaxseed in the cake. I was surprised that I didn't miss the whipped cream! Both versions are terrific make-ahead desserts for company or special occasions because you can get all the parts ready then put the layers together just before serving. It even travels well.

homemade strawberry shortcake on the dashboard of a car.

Strawberry Shortcake

Active time: about 35 minutes. Total time: about an hour. Makes twelve servings. Vegan, heart-healthy, cholesterol-free.


2 tablespoons finely-ground flaxseed
6 tablespoons water
½ cup unsweetened coconut milk (homemade or So Delicious unsweetened coconut milk beverage)
1 tablespoon coconut spread (14 grams)
1 1/2 cup sugar, divided (300 grams)
1 cup white whole wheat or all-purpose flour (120 grams)
1 1/8 teaspoon baking powder
shortening and flour for greasing and flouring the pan
2 pounds of fresh strawberries, a little less than 3 pints (900 grams)

  1. Cake. Make flaxseed "eggs" by mixing ground flaxseed with 6 tablespoons water in a microwave-safe container, then microwave on high for 40 seconds. Stir with mixture with a fork to get an eggy texture, then cool to room temperature.
  2. Heat oven to 375°F. Grease and flour an 8 x 8-inch pan or a muffin tin that holds a dozen muffins. Microwave coconut milk and coconut spread in a microwave-safe container until milk begins to steam, about 90 seconds on high.
  3. Put 1 cup sugar, flour, and baking powder in a mixing bowl and mix with an electric mixer on low for about 30 seconds, until well combined. Add flaxseed eggs and hot coconut milk. Beat on low until dry ingredients are dampened, about 15 seconds, then on high for 45 seconds. Pour batter into pan and bake immediately for 30 minutes. Cake is done when toothpick or skewer inserted into center comes out clean. The cake will not be very tall. Put the pan on wire rack and let cool thoroughly before cutting.
  4. Strawberries. Wash strawberries well. Remove tops and any bad spots. Crush or puree about half the strawberries in a blender or food-processor with the stainless-steel blade and stir in the remaining 1/2 cup sugar. Slice remaining berries. Set aside 12 slices for garnish; stir rest in with crushed strawberries. Taste and add more sugar if needed.

    processing strawberries to use fresh and to freeze as strawberry sauce

  5. Putting it all together. Cut cake into 12 pieces. For each serving, use a serrated knife to cut cake in half horizontally. Put bottom of cake on serving plate or bowl. Top with strawberry sauce. Put top of cake on strawberry sauce. Add more strawberry sauce and garnish with a strawberry slice. Refrigerate any extra strawberry sauce and use within 4 days or freeze.

organic strawberries in five-pound boxes

Tips and notes

  • The original recipe calls for all-purpose flour and eggs. Now I use white whole-wheat flour and flaxseed, which produces a slightly denser, slightly darker cake.
  • Strawberry sauce freezes well. Make a double batch and freeze one to enjoy next winter.
  • Thanks so much to my mother-in-law, Catherine Watson, for making her delicious recipe for years and for her permission to share it. Mother, I wish you were still here!

Reader Comments (4)

Looks delicious! I was wondering what you mean by coconut spread, is this like coconut manna? Also, if you really want the whipped cream Oh She Glows has a recipe that i've been meaning to try

May 9, 2014 | Registered Commentermtice

Thanks, Mtice! For the coconut spread, I use Earth Balance organic coconut spread, but you could use coconut oil too. For the oil, just make sure to use a filtered one that can take the baking heat. Thanks for the tip on coconut whipped cream. I'm a big fan of Oh She Glows.

May 9, 2014 | Registered CommenterLinda Watson

It's all I can do not to drool right now.

May 9, 2014 | Registered Commenterchessie

LOL, Chessie! Didn't a wise woman once say "it's better to bake than to drool." And of course when you bake, better not to burn.

May 10, 2014 | Registered CommenterLinda Watson
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.