Strawberry Shortcake

June 19, 2011

Perfect treat for Father’s Day- I’ve just picked 4 quarts of organic strawberries at McEnroe’s Farm up in Amenia, NY. Tough picking because they’ve let the weeds grow up- so there were thistles to wrestle with (ouch) and slim pickings because this is only their first week of picking. So I was a bit early. Hope my dear friend, T, will go with me later in the week or even next week. No matter, I’ve frozen 3 quarts (for sorbet and the winter) and will use the rest for shortcake topping and for snacking. They are very sweet!

I have tried a new vanilla muffin recipe from food.com. It only makes 9 (really, I tried to stretch it but 9 it is) muffins/cupcakes so you might like to make more, these are going to go fast in my house. I also used a gluten free flour mix instead of all the separate flours. 22 minutes in the oven was perfect time. The recipe also has chocolate frosting. I am not going to make that. I will make strawberry topping, see below.

  • Prep Time: 30 mins
  • Total Time: 1 hr
  • Serves: 9, Yield: 9 Cupcakes

Ingredients

◦                                  2/3 cup soymilk

◦                                  1/4 cup canola oil

◦                                  3/4 cup agave nectar

◦                                  2 teaspoons vanilla extract

◦                                  1/4 teaspoon almond extract

◦                                  1 1/2 cups gluten free flour

◦                                  1 teaspoon baking powder

◦                                  1/2 teaspoon baking soda

◦                                  1/4 teaspoon salt

Directions (adapted from food.com):

Preheat oven to 325°F;

Line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.

 Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.

Add flour, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.

Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.

Let cool in pan for 1 hour to allow agave to set.

Serve with 2 cups strawberries halved and cooked with 1 T maple syrup or honey, 1 cup water and 2 T arrowroot powder on low flame, stir until thickened;

Garnish with fresh berries and whipped tofu cream topping (1/2 cake organic tofu, 2 T tahini, 1 T agave syrup (or to desired sweetness) , pinch salt, 2 T grapeseed oil blend until smooth and creamy.

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3 Responses to “Strawberry Shortcake”

  1. Teresa Hargrave Says:

    Yummy! I will be right over!!!


  2. They look yummy! So do the strawberries. I wouldn’t have got as many home as you though – I’m very impressed. I’m about to try out a vegan raspberry cheesecake recipe – will let you know how it goes 🙂


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