Recipe Review: Strawberry Shortcake

It’s strawberry season here in Ohio – heck, it’s strawberry season just about everywhere in the US – and I’ve been eating more than my share of red, ripe berries lately. But, there are only so many naked berries a girl can throw down, and last night, I couldn’t get the thought of strawberry shortcake out of my head. So…a little Google’ing later, and I found this grain-free, vegan strawberry shortcake recipe from Healthful Pursuit. (Note: Not all of Leanne’s recipes are vegan. In fact, many are not, but she does have quite a few plant-based recipes posted, and those that are not can usually be easily modified.)

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I decided I had to make these shortcakes around 8 pm, and by 830, I was eating a giant plate of berries on top of a fresh-from-the-oven shortcake. Yum!

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As with any recipe, I have to put my own spin on things 😉 For this recipe, I omitted the cinnamon and added a splash of vanilla extract instead. I also used coconut oil instead of Earth Balance because that’s what I had on hand. The shortcakes didn’t rise much, but that could have been my old baking powder – or the coconut oil. Regardless, I didn’t mind my more cookie-like shortcakes. The taste was great, and I loved that the recipe is grain free.

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My recipe made four very large shortcake cookies. I ate one and put the other three in the freezer. Ok. I ate one with strawberries, then ate half of one on it’s own, then put the remaining two and half shortbread cookies in the freezer 😉 Strawberry season will be with us for a couple more weeks; those remaining shortbreads won’t go to waste! (Although, they might go to my waist. Sigh)

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Recipe alteration ideas: This recipe doesn’t make a very sweet shortbread cookie. It’s not supposed to. The berries and additional topping more than make up for the lack of sweetness in the cookie. But, I couldn’t help thinking these would be great a little sweeter – as more of a true cookie than a shortbread cake. So, I think the next time I make these (Yes; there will be a next time!), I’ll go ahead and add the cinnamon and a little more coconut sugar, then roll the dough into balls and roll the balls into a cinnamon sugar mixture ala snickerdoodles. Or, add a little more sugar and the cinnamon to the batter, then top the unbaked cookies with coconut sugar before baking for a more traditional sugar cookie. These would also be great frosted or as cookies in a cream or ice cream filled cookie sandwich. Yum!

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Join our Raw Fusion Rest group on Facebook for this month’s challenge – lowering the fat in your high-raw, vegan diet.

 

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