May 07, 2013

Vegan Strawberry Shortcakes

Although we have had some rough nights over the past couple weeks with Z's two first teeth coming in, it is impossible to wake up grumpy when the sun is shining and the sky is blue.  Strawberries are the essence of summer to me, so I thought I would veganize and put a healthy twist on classic strawberry shortcakes.   

The shortcakes are fluffy biscuits, and you can make them sweeter by increasing the agave to 1/2 c or using 3/4 c of white sugarI find they are just the right balance to the sugared berries and sweetened coconut whip.  

Make sure you "like" Healthy Like This on facebook if you haven't already, and share it with your friends (you can do so by clicking here!).  There will be a great giveaway for all you budding vegan cooks once we reach 100 "Likes".  Have a great day!

Vegan Strawberry Shortcakes
Serves 4
For the strawberries:
1 lb strawberries, cleaned, stems removed and sliced
2 tbsp sugar

Toss prepared strawberries in sugar and let stand in fridge while you prepare the shortcake and coco whip.

For the shortcake:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c canned coconut milk
1/4 c agave syrup
1/2 tsp vanilla 

Preheat oven to 400 degrees.  Spray 8 inch square baking pan with non-stick spray and line bottom with parchment.

Sift together flour, baking powder, baking soda and salt. ]In another bowl, combine agave and coconut milk.  Add wet to dry ingredients and stir gently until just combined.  Do not overmix!

Bake for 18-20 minutes until top is golden.  Let cool in pan on cooling rack while you prepare the coco whip.  Then cut into 6 squares and cut each square in half horizontally (like a burger bun)

For the coconut whip
1 can full-fat coconut, refrigerated overnight
1/2 tsp vanilla
1 tbsp sugar

Remove coconut can from fridge carefully (without shaking) and turn upside down, opening the bottom end with a can opener.  Pour out the liquid and you will be left with the coconut cream at the bottom.  Scape into a mixing bowl and whip with electric mixer until stiff peaks form.  Fold in vanilla and sugar.

To assemble, take bottom half of one slice of shortcake.  Top with strawberries and coconut whip. Top with other half of shortcake slice.  Serve immediately. Pin It Now!

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