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Strawberry Shortcake

Strawberry Shortcake

  • Author: Samuel
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free (with flour substitution)

Description

Strawberry Shortcake is a delightful and easy-to-make dessert featuring juicy ripe strawberries, fluffy plant-based cream, and a soft biscuit base enhanced with a natural gelling agent for perfect texture. This fresh and fruity treat is simple to prepare and customizable, ideal for any occasion.

Ingredients

Scale

Strawberry Filling

  • 2 cups fresh strawberries, washed, hulled, and chopped
  • 2 tablespoons sugar
  • 1 teaspoon natural gelling agent dissolved in warm water
  • Optional: 1 teaspoon vegetarian Worcestershire sauce (natural)

Shortcake Biscuit

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 cup plant-based butter, cold and cubed
  • 1 tablespoon apple cider vinegar
  • 3/4 cup plant-based cream

Whipped Plant-Based Cream

  • 1 cup chilled plant-based cream
  • 1 tablespoon natural sweetener (such as maple syrup or agave syrup)

Instructions

  1. Prepare the Strawberry Filling: Wash and hull fresh strawberries, then chop them into bite-sized pieces. Toss with sugar and a splash of natural gelling agent dissolved in warm water to create a slightly thickened, jammy berry compote. Optionally add vegetarian Worcestershire sauce (natural) for subtle depth. Let sit while preparing the shortcake to allow flavors to meld.
  2. Mix the Cake Batter: In a large bowl, whisk together flour, baking powder, and sugar. Cut the cold plant-based butter into small cubes and blend into the dry ingredients with fingertips or a pastry cutter until the mixture looks like coarse crumbs. Stir in apple cider vinegar and plant-based cream until the dough comes together as a soft, sticky batter.
  3. Bake the Shortcakes: Spoon batter onto a baking sheet or into muffin tins for individual portions. Bake in a preheated oven at 375°F (190°C) until shortcakes rise, turn golden, and spring back lightly when pressed (about 15-20 minutes). Cool slightly before slicing horizontally.
  4. Whip the Plant-Based Cream: Beat chilled plant-based cream with natural sweetener until stiff peaks form for a smooth, airy texture that complements the cake and berries.
  5. Assemble the Strawberry Shortcake: Split each shortcake horizontally. Layer the bottom part with strawberry compote, then spread a generous amount of whipped plant-based cream, and top with the shortcake lid. Garnish with additional fresh strawberries for a beautiful finish.

Notes

  • Choose the freshest and juiciest strawberries for best flavor.
  • Keep plant-based cream chilled before whipping to achieve perfect peaks.
  • Do not overmix the cake batter to maintain tender, light shortcakes.
  • Dissolve the natural gelling agent fully in warm water to avoid lumps in the compote.
  • Serve Strawberry Shortcake fresh the same day for optimal taste and texture.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake, plant-based cream dessert, gluten-free shortcake, vegan dessert, easy berry dessert

Find it online: https://quicktastykitchen.com/strawberry-shortcake/