Strawberry Shortcake
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Cooking time12 min![]()
Prep time20 min![]()
ServingsPortions 8
Ingredients
For the strawberries:
- 1 kilogram strawberries, hulled and sliced
- 6 tablespoons (90 mL) sugar
For the whipped plant cream:
- 2 cups (500 mL) Plant-Based Whipping Cream
- 2 tablespoons (30 mL) powdered sugar
- 2 teaspoons (10 mL) vanilla extract
For the shortcakes:
- 3/4 cup (175 mL) Plant-Based Whipping Cream
- 3/4 cup (175 mL) 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) Dairy-free Becel® Plant Butter - Unsalted, 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.)
Instructions
Strawberries
- 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
- Using an electric hand mixer or stand mixer, whisk all ingredients on high until the plant-based whipping cream thickens and stiff peaks form.
Shortcakes
- Preheat oven to 475F.
- Mix the plant-based whipping cream and lemon juice in a small bowl, and set aside for several minutes or until it begins to curdle.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Stir in the Becel® Unsalted Plant Butter and plant-based whipping cream + lemon juice mixture.
- 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.
- Bake for 10-12 minutes, rotating the sheet halfway through baking. The biscuits should be nicely golden brown. Cool before assembling.
- 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.
