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It’s that time of the year again when strawberries are sweet and juicy and minimizing time is the kitchen is essential because it’s just so beautiful outside! This recipe is quick to pull together and less than 30 minutes in the kitchen will get you the perfect summer dessert.
We were so excited to use So Delicious’s new CocoWhip as a topping and it did not disappoint! It’s a sweet, light, creamy vegan topping made from coconut milk, and it really works perfectly here (if you can resist eating the entire tub with a spoon). You could also use regular old whipped cream for a non-vegan variety, or whip up your own coconut cream.
1 lb fresh, organic strawberries, sliced (we’ve got Driscolls right now and they are perfect!)
1 container So Delicious Cocowhip whipped topping
1 1/2 c whole wheat pastry flour
3 t. baking powder
1/4 c coconut palm sugar + 1 T for sprinkling on top of the biscuits (optional)
pinch sea salt
1/2 c earth balance organic whipped buttery spread
–Preheat oven to 350. Put all dry ingredients in a bowl and mix together. Add the earth balance and mix together with a pastry blender or a fork until it is incorporated and the mixture is about the size of peas. Add in the soymilk and vanilla mixture and combine until just mixed. Drop by the tablespoon full onto a parchment lined baking sheet (you should get about 10) and sprinkle the optional sugar on top of the biscuits. Bake for 18 minutes until they have browned.
To assemble the shortcake, put 1-2 biscuits in a bowl, top with about 1/3 c sliced strawberries and a few tablespoons of Cocowhip. Enjoy!