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?
I've tried quite a few cupcake recipes recently and this one is my favourite. They are so tasty and the strawberries on top just make them divine.
Aww shucks Opal :)
I'm so happy it worked out for you :) :) :)
I've tried quite a few cupcake recipes recently and this one is my favourite. They are so tasty and the strawberries on top just make them divine.
I made it as a whole cake. I think it might have been the pan aswell it seemed to cook quite quickly around the edges so i was worried about it burning. but we loved it so i'm making it again this weekend. i'll try it in a different pan but as I said the not quite cooked bithad a very naughty yummy feel to it. thanks for the recipie
HopFrog your photo is beautiful :)
I just want to eat it up :P
Very good! I poured mine into a 9X13 pan and it took about 30 minutes to bake. Topped with strawberies (I didn't sugar them) and cashew cream. Made for a very rich dessert. Thanks!
I poured the batter into an 8x8 inch glass pan (the batter rises alot) so i cooked it alot longer. I was going for something like angel food/ sponge cake. This cake was very moist so it tasted great with strawberries and some whipped topping i made out of coconut milk. My friends and i finished it in one night. Made it with splenda and without coconut extract because i didn;t have any.
I made this cake for my boyfriend`s birthday yesterday and it was soooo yummy. I have never had strawberry shortcake before so didn't really know what to expect but I was very pleased with the result. It was very moist and a lot heavier than I expected. It wasn't completely cooked in the middle and at first I was disappointed until I realised just how delicious it was. It was like cookie dough, we decided it was the best part of the cake. I'll post a picture when I get around to cropping it.
Did you make it as an actual cake or cupcakes?... Because I've never had that problem with the cupcakes, but then again I've never tried making it into a cake, cake...
They are very moist and the reason they need to be heavier or denser is so they can hold up to they juice from the strawberries.
But thanks for trying my recipe :) :) :)
I made this cake for my boyfriend`s birthday yesterday and it was soooo yummy. I have never had strawberry shortcake before so didn't really know what to expect but I was very pleased with the result. It was very moist and a lot heavier than I expected. It wasn't completely cooked in the middle and at first I was disappointed until I realised just how delicious it was. It was like cookie dough, we decided it was the best part of the cake. I'll post a picture when I get around to cropping it.
Pages