Strawberry season is in full bloom in lower Delaware. This means fresh berries for topping cereal, yogurt, and ice cream. And if you grew up in my family, it also meant strawberry pie, shortcakes, and sweet freezer jam. My sister knew that I would want to enjoy some tastes of home while I was in town.
The day before I got into town, she picked 11 quarts of berries at a local farm and made some vegan strawberry shortcakes for me. She also took me to the farm where she picks her strawberries and the owner was kind enough to let me take photos and eat a few fresh berries while I was there. They were so sweet and delicious!
The shortcake was delicious, so I asked her if I could have her recipe to share with everyone on the blog. She told me she had simply adapted the Bisquick shortcake recipe, and offered to make a second (double) batch with me so I could share it. Yeah, she’s awesome like that.
The recipe was easy and it took no time to make. Of course, there were two of us, but seriously, super fast and surprisingly few ingredients. The vegan adaptions were the usual…substituting the butter and the milk. We replaced the butter with coconut oil and used Cashew Milk. This does not give the shortcakes a coconut flavor, but it does make for a light and fluffy cake.
First thing to do is mix the dry ingredients together, then make a well in the center of it. Second thing to do is mix the milk and melted coconut oil together in a separate bowl. Add this to the dry ingredients. Stir until just moist. Do not over stir!
Scoop onto a cookie pan covered in parchment paper. Try to be as consistent with the size as possible, so they will all bake up in the same time frame. The double recipe made 12 shortcakes when we measured about 1/3 cup of the batter for each.
They ended up touching when they baked, so they took about 3 minutes longer than the recipe suggested. You are looking for light golden brown on top. Pull them out, tap them on top, and listen for a slightly hollow sound. If they are left in too long, they will get overly tough on the bottom. See the light golden brown nubs? That’s what you are looking for.
The strawberry mixture is pretty straightforward. Take the tops off, sliced them up and add sugar. We used half the amount of sugar called for by the recipe because the first time she made it, the strawberries were super sweet. I suppose it will depend on the type of strawberries you have and your own sweet tooth.
At this point, most blogs might be talking about layering shortcakes, strawberries, and whipped topping, but I didn’t grow up with that kind of strawberry shortcake. In fact, in our house, we had strawberry shortcake for dinner, not for dessert. My parents served it crumbled up with sliced strawberries and milk, and that is still my favorite way to eat it. I think it tasted best eating it out of my mom’s old blue and white dishes. Isn’t it wonderful how close we can feel to our parents even after they are gone?
If you prefer your strawberry shortcake as a dessert, I won’t judge at all! So Delicious Dairy Free Coco Whip would be the bomb layered into this dish.
See how I did that? That’s called lazy blogging. 😉