Sunday, February 13, 2011

Strawberry Shortcakes for the Day of V

Strawberry Shortcake with Vanilla Cashew Cream

When asked to make Strawberry Shortcake for Valentine's Day, my first response was: "STRAWBERRIES?!? in FEBRUARY??" ummm...ok.. I'll see what I can do

So I hit up my smoothie reserve in the freezer: One bag of whole organic strawberries from Trader Joe's, and began my quest for the perfect recipe.  And I found it: Vegan with a Vengeance, you never disappoint me.

Now, instead of serving the strawberries and cream over biscuits, or pound cake, this recipe uses scones.  I can honestly say, I have never really been a huge fan of scones.  The ones I've had in the past have been rather dry, crumbly and lifeless.

Until I made these... and now my relationship with scones has been changed forever.

From Vegan with a Vengeance by Isa Chandra Moskowitz
3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup sugar (plus an extra for sprinkling on top)
1/4 tsp salt
1/3 cup canola oil
1/2 cup soy creamer (I used SILK French Vanilla)
3/4 rice or soy or almond milk plus 2 tsp apple cider vinegar

Preheat oven to 400 degrees F.
Add cider vinegar to the milk and let sit while you mix the dry ingredients.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
Add the oil, soy cream, and milk with vinegar.
Mix until just combined; the dough should be clumpy and not sticky.
Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of sugar.

Unbaked Scones - sprinkled with raw sugar

Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Mine were done at 12 minutes on the DOT.

Scones sprinkled with Raw Sugar

For the Strawberry Goodness:
(cut in half because I only had 1 lb of strawberries)
1lb sliced strawberries
1/4 cup sugar
2 tsp pure maple syrup
1/2 tsp vanilla extract

Place all ingredients in a bowl and stir to combine.
Cover and let chill for an hours or so, the strawberries will develop a sauce all of their own!

Vanilla Cashew Cream
1/2 cup raw cashews (soaked overnight)
1/4 coconut milk (I used So Delicious Vanilla)
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
1/4 cup canola oil
1 tbsp pure maple syrup

Drain cashews and blend with coconut milk and sugar until smooth, 3-4 minutes.
Stream in maple syrup and oil and blend until well combined and silky smooth.
Chill for several hours, or overnight.

To assemble:
TWO scones, top with strawberries and juice, dollop or two of cream , and a few more strawberries.
Dig in and taste the wonder!

Strawberry Shortcake with Vanilla Cashew Cream


    1. OMG, that looks amazing! I'll bet the scones would be incredible made with So Delicious coconut milk creamer, too! Happy Valentine's Day!