Strawberry Shortcake!

I had some strawberries, and I woke up craving strawberry shortcake. I think I’ve only attempted it once in the past 6 years. The time I did, the shortcake I made was more like a sweeter (American) biscuit. Not what I was looking for.

I mixed some of my dry batter mix (this stuff makes pancakes, donuts, cakes, etc… So whenever I need a sweet cake-like concoction, I turn to it) in with a bit of oil, soymilk, and vanilla. Put it in a muffin liner and put it in the toaster oven (following the instructions for pound cake).

Next was the whipped cream. At home I get a giant frozen can of non-dairy whip from a bulk restaurant store (GFSno membership required!). You mix the liquid for about 15 minutes and it whips right up! It tastes like real whip cream, and not like nasty Hip Whip. However… this is not an option. I used a recipe from How It All Vegan.

1/4 cup soy milk
2-4 tbsp sweetener
1/2 tsp of vanilla extract
1 tsp of cornstarch
1/2 cup oil

In food processor or blender, blend together the milk, sweetener, vanilla, and cornstarch. Slowly drizzle in the oil while the blender is running. Blend until smooth and creamy. Chill for 1 hour before using. Makes approx. 3/4 cup.

It is not really fluffy and kinda runny. I used 3 Tbsp of maple syrup, I will cut it down to 2 next time (and I have a sweet tooth!). NOTE: Do not mix this by hand to give it more “umph”. It does not work. Maybe try a hand mixer? or more cornstarch…

Assemble and chow down!


Published by theveganronin

Chef Owner

One thought on “Strawberry Shortcake!

  1. I am so stealing that whipped cream recipe! I had no luck with SoyToo or whatever it’s called, I barely got two squirts out of both cans. ugh.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: