Vegan Strawberry Shortcakes

Name: Vegan Strawberry Shortcakes
Yield: makes 12
Ingredients: 3 cups white spelt flour, plus 1/2 cup for dusting; ½ cup evaporated cane juice sugar; 1½ tablespoons baking powder; 1 teaspoon salt; 7 tablespoons coconut oil; 1 tablespoon pure vanilla extract; ⅔ cup hot water; Vegan vanilla frosting or sauce; 1½ cups stemmed and sliced fresh strawberries

By Erin McKenna

December 9, 2011

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

Whoever is responsible for the trend of subbing store-bought miniature angel-food cakes for shortcake in strawberry shortcake should be called in for questioning. Angel food’s rubbery texture does nothing for the berry, and once it has absorbed any moisture at all, it becomes a soggy sponge that leaves you reaching for a toothbrush rather than seconds. BabyCakes NYC’s rich, flaky shortcake is a perfect showcase for luscious strawberries. If the vanilla frosting is too sweet for you in the morning, the lighter vanilla sauce can be used with equal success. Did global warming ruin your summer fruit crop? Go with your favorite fruit preserves instead.

Recipe notes

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