Strawberry Shortcakes
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
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.
SO HOW'D IT GO?
mmm these are so good! I never have coconut extract, so I just use coconut milk. Still so tasty, even just on their own.
This was super yummy :) I used spelt flour instead of AP. I also only added about 1/2 tsp of sugar to the strawberries because they are no longer in season here :( I made it in an 8-in round cake pan (it actually made 2 x 8-in, but I froze the other one). I painted the top with strawberry preserves, and then refrigerated it so the strawberry juice wouldn't make it too soggy. Then I piped the edges with cashew cream and covered the top with the strawberries :)>>> I made it as a "cheer up" gesture for my lovely roommate...I think it worked :)
Although strawberries are definitely not in season here, I was able to find some surprisingly sweet ones. I wanted to make one more fresh "summer" fruit dessert before the nasty midwest winter set in....arg.
The cakes themselves were a pretty good base for the berries. In my experience, shortcakes are supposed to be kind of dense to absorb the juices. These were just that. I read that these were a cupcake recipe originally, but for me personally, I would not eat these just as cupcakes themselves.
Overall it was a yummy combo.
p.s. I used almond extract and it made for some super delicious batter...omg...
This cake recipe is delicious. The coconut extract was a very pleasing addition. I followed the shortcake recipe for the most part, except I baked it in 2 - 8x8 pans. Since I was experimenting, I decided to stack the layers and made a vegan strawberry pastry cream and fresh sliced strawberries for filling. I ended up topping the cake with whatever pastry cream and sliced strawberries were left. I'll definitely be making this again.
can you make this with all whole wheat pastry flour?
and can you sub the oil with applesauce?
I made these with all whole wheat pastry flour, turned out just fine. I have not tried subbing the oil with applesauce, but have had some luck with that in other recipes. Maybe try subbing half the oil first?
can you make this with all whole wheat pastry flour?
and can you sub the oil with applesauce?
this recipe is amazing!! i just left them as cupcakes with no frosting or anything, its not that sweet but the perfect texture!
is there anyway to cook blueberries or fruit into it?
please let me know!
thanks!
This recipe is wonderful.
I make this in a 9x9 pan and it always turns out.
I usually have to bake it for at least 45 mins.
Thanks for sharing!
:)>>>
Well, this was my first time ever making or eating Strawberry Shortcake. I followed the recipe except for the coconut extract (I couldn't find any ???). I missed the second step and added the vinegar alone into the dry ingredients :o I thought it was great. The only thing I would do differently is adding less sugar to the strawberries. Other than that it was good.
I made this with some fresh strawberries we picked. Delicious!
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