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Strawberry Shortcakes

What you need: 

1 pound strawberries, diced
1/4 cup sugar
1 tablespoon vinegar
1 1/2 cups nondairy milk (I use soy)
2 cups + 2 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons sugar
1/2 cup oil
1 1/4 teaspoons vanilla extract
1/2 teaspoon coconut extract

What you do: 

1. Preheat oven to 350 degrees F. Prepare 24 muffin tins with lightly sprayed liners. Put the strawberries in a bowl and coat with 1/4 cup sugar.
2. Once the sugar is somewhat incorporated, place the bowl in the fridge. Pour the vinegar into a measuring cup, and add just enough milk to reach 1 1/2 cups. Set aside. Sift together dry ingredients.
3. Add the wet ingredients to the dry ingredients and whisk just enough to combine. Fill each tin about halfway full.
4. Bake for 15-20 minutes or until lightly golden. Let cool. After they've cooled, frost each cupcake with vanilla frosting and top with a generous teaspoon strawberries, including juice.
Eat and enjoy! I am going to try to make this as a actual cake, so if anyone beats me to it let me know how it turns out.

Preparation Time: 
about 1 hour
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

These were sooooooo goood !!! :)>>> I added strawberries to the mix thenI baked and added a crumb topping for the last couple mintutes and strawberry crumbcake !!!!  :w00t!:

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I made these cupcakes for a co-worker's birthday. Everybody LOVED them!!!

I left out the coconut extract because I didn't have any and drizzled some of the strawberry juice over the cupcakes before I frosted them.

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So, I made these without strawberries and without coconut extract. They were yummy and were fluffy for me(mixed by hand without creaming anything), but tasted oddly like corn bread. A lot like corn bread actually. Different texture obviously. Strange! I would make these again though.

i had that strange-cornbread taste too. but it wasn't too strong that it bothered me. plus, i like corn bread

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So, I made these without strawberries and without coconut extract. They were yummy and were fluffy for me(mixed by hand without creaming anything), but tasted oddly like corn bread. A lot like corn bread actually. Different texture obviously. Strange! I would make these again though.

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This recipe is the exact same one from Vegan Lunch Box for her fluffy white cupcakes. I only realized this after i was making them, and i thought the recipe sounded familiar! They also happen to be my fave cupcakes ever, so these are obviously delish.

i accidentally overcooked these a bit...almost 30 mins, so they were a little more dry but it worked well to stand up to the frozen strawberries that i mushed.

they were great as shortcakes, but today i made a strawberry icing...and OMG!!  delish! i just whipped equal parts of EB and shortening, vanilla, pinch salt, conf. sugar and a few TBS of strawberry juice/puree. it made the frosting  a pretty pink color and i lovvvve it!

as far as texture, comparing how i have made the FWC and how i made these, i definately suggest using a stand mixer and creaming the  oil and sugar very well in order to get a fluffier cake.
i only used a hand mixer for the shortcakes, and i thnk it didnt allow the sugar to dissolve well. but it was okay if the goal was not to have very fluffy cake.

So that's where I found it. I've been making these for so long that I couldn't find the original recipe because when I first posted this recipe I wanted to give her credit for the cake part.

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This recipe is the exact same one from Vegan Lunch Box for her fluffy white cupcakes. I only realized this after i was making them, and i thought the recipe sounded familiar! They also happen to be my fave cupcakes ever, so these are obviously delish.

i accidentally overcooked these a bit...almost 30 mins, so they were a little more dry but it worked well to stand up to the frozen strawberries that i mushed.

they were great as shortcakes, but today i made a strawberry icing...and OMG!!  delish! i just whipped equal parts of EB and shortening, vanilla, pinch salt, conf. sugar and a few TBS of strawberry juice/puree. it made the frosting  a pretty pink color and i lovvvve it!

as far as texture, comparing how i have made the FWC and how i made these, i definately suggest using a stand mixer and creaming the  oil and sugar very well in order to get a fluffier cake.
i only used a hand mixer for the shortcakes, and i thnk it didnt allow the sugar to dissolve well. but it was okay if the goal was not to have very fluffy cake.

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YUM!!!!  :D

i used mostly whole wheat pastry flour, some all purpose flour. and almond extract because i don't have coconut extract.

i have no strawberries on hand so i've just been eating the cake. it is SO incredibly delicious!!

this is the first vegan cake recipe that i've tried that has actually come out tasting good!! i will most definately be making this again and again

OoOo Almond extract thats sounds really good. Great now I want cake... (Insert drooly icon)

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YUM!!!!  :D

i used mostly whole wheat pastry flour, some all purpose flour. and almond extract because i don't have coconut extract.

i have no strawberries on hand so i've just been eating the cake. it is SO incredibly delicious!!

this is the first vegan cake recipe that i've tried that has actually come out tasting good!! i will most definately be making this again and again

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Do you mean kind of like these?

http://vegweb.com/index.php?topic=12880.0

If so I'd try that recipe first but I gotta say that a strawberry outside-in cake sounds pretty good!

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Anonymous

I was wondering if you can make the cupcakes without frosting and
if you could bake the strawberries inside the muffin like but a layer of batter, then the strawberries, and then a layer of batter in a cupcake tin

Thanks

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