Strawberry season has come a little late this year with the colder spring in Wisconsin, but soon, we’ll be picking and eating and coming up with all kinds of things to make with strawberries (seriously, you might see a lot of strawberry posts coming up).
Just this past weekend, I used some lovely strawberries I picked up from our local co-op to make homemade strawberry shortcake. This post is both a recipe for homemade shortcakes and a review for Healthy Top vegan whipped topping. Both turned out delicious and both have become fast favorites for us.
First, make the shortcake biscuits. This recipe makes about 30 small shortcakes, so it’s perfect for a cookout with friends. If you need less, just half the recipe.
- 4 cups flour
- 1 ½ tsp salt
- 8 tsp baking powder
- 2 tbsp lemon zest
- 2 tbsp sugar
- ¼ cup vegan earth balance shortening
- ¼ cup vegan earth balance buttery sticks
- 1 13.5 oz can of coconut milk
- 2 tsp vanilla extract
- Extra buttery sticks and sugar for brushing on biscuits (melt 2 tbsp and add more if necessary)
Prepare the oven – preheat to 450 degrees. First, mix all the dry ingredients together – flour, salt, baking powder, lemon zest, and sugar in a large bowl. Add in the butter and shortening bit by bit by cutting it in. Next, add in the can of coconut milk and vanilla. The dough will be fairly thick – this is what you want. Form into balls and flatten on a greased cookie sheet. I made mine a few inches wide but you can make them whatever size you like. Brush with melted earth balance and sprinkle with sugar before putting in the oven.
Bake until light brown, about 15 minutes. Eat these shortcakes with cut-up strawberries, or mashed if you prefer, and whipped topping.
Now, for the Healthy Top review. It tastes a lot like Cool Whip, without all those terrible chemicals, and the whole dairy thing. It’s made from cashews which is kind of unbelievable and is almost ready to go right out of the box as long as it’s been refrigerated for a half hour and has been whipped up for 1-3 minutes. It won’t get as frothy as other whipped toppings, but its yogurt-y consistency was actually really nice with the shortcake. The box makes about 4 cups of whipped cream, so you might have leftovers. Might I suggest just having it alone with fruit or using it to top your favorite dairy-free ice cream?
What “berry” tasty foods have you made this summer?