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Strawberry Shortcake

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  • Cooking time12 min
  • Prep time20 min
  • Servings8
recipe image Strawberry Shortcake

Ingredients

For the strawberries:
  • 1 kilogram strawberries, hulled and sliced
  • 6 tablespoons (90 mL) sugar
For the whipped plant cream:
  • 2 cups (500 mL) Becel® Plant-based Whipping Cream
  • 2 tablespoons (30 mL) powdered sugar
  • 2 teaspoons (10 mL) vanilla extract
For the shortcakes:
  • 3/4 cup (175 mL) Becel® Plant-based Whipping Cream
  • 1 tablespoon (15 mL) lemon juice
  • 2 cups (500 mL) flour
  • 2 tablespoons (30 mL) sugar
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) baking soda
  • 1/2 teaspoon (2 mL) salt
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks, melted
  • 1 tablespoon (15 mL) turbinado sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Energy (kcal)432 kcal
Energy (kJ)1809 kJ
Protein (g)7.0 g
Carbohydrate incl. fibre (g)71.7 g
Carbohydrate excl. fibre (g)67.7 g
Sugar (g)22.4 g
Fibre (g)4.0 g
Fat (g)13.0 g
Saturated fat (g)1.8 g
Unsaturated fat (g)10.1 g
Monounsaturated fat (g)6.5 g
Polyunsaturated fat (g)3.6 g
Trans fat (g)0.1 g
Cholesterol (mg)0 mg
Sodium (mg)410 mg
Salt (g)92.76 g
Vitamin A (IU)733 IU
Vitamin C (mg)69.5 mg
Calcium (mg)115 mg
Iron (mg)1.33 mg
Potassium (mg)248 mg

Instructions

Strawberries
  1. Toss sliced strawberries and sugar in a bowl. Allow the berries to sit for 30 minutes or up to 2 hours before serving.
Whipped plant cream
  1. Using an electric hand mixer or stand mixer, whisk all ingredients on high until the Becel® Plant-based Whipping Cream thickens and stiff peaks form.
Shortcakes
  1. Preheat oven to 475F.
  2. Mix the Becel® Plant-based Whipping Cream and lemon juice in a small bowl, and set aside for several minutes or until it begins to curdle.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Stir in the Becel® Unsalted Plant-Based Bricks and plant-based whipping cream + lemon juice mixture.
  4. Knead the dough a few times and then shape it into a circle about 1'' tall. Cut the circle into 8 wedges. Transfer wedges onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant-based whipping cream and sprinkle turbinado sugar on top.
  5. Bake for 10-12 minutes, rotating the sheet halfway through baking. The biscuits should be nicely golden brown. Cool before assembling.
  6. Split each biscuit in two. Spoon strawberries over half of the biscuits. Then add a dollop of plant-based whipping cream on top. Layer the other biscuit halves on top followed by more strawberries and plant-based whipping cream.

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