It’s been a few hot seconds, but I’m back and I’m ready to photograph everything that comes out of my kitchen. A few weekends ago I went on a retreat to Ikea and came out with a new Food Photography Table. It was the cheapest table I could find, and I am hyped to put it to use.
Luke and I had some friends over for dinner, a box of strawberries that were starting to look a little old, and about a cup of leftover vegan soy yogurt I made, which is how these strawberry shortcakes came to being.
To make strawberry shortcakes, all you need is self rising flour (or regular flour, baking powder, and salt), sugar, vegan butter, and soy yogurt. Plus whatever toppings you’d like- we choose fresh strawberries and coconut whipped cream from a can, though yogurt, soy custard, or homemade coconut whipped cream would work too.
This recipe is easy enough for beginners to make, but the results are impressive enough to serve at a nice dinner party. Shortcakes are best fresh, but can be toasted for a minute or two to reheat at a late date. They also freeze well.
- 2 cups self rising flour OR 2 cups all purpose flour + 2 teaspoons baking powder +1/2 teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons (1 stick) chilled earth balance buttery sticks, cut into pieces
- 2/3 cup plus 3 tablespoons soy yogurt
- 2 tablespoons coarse sugar
- combine the self rising flour (or all purpose flour + baking powder + salt) in a large bowl with the sugar. whisk to combine.
- using a fork or pastry blender, cut the vegan butter into the dry ingredients until the mixture is sandy and clumps together. Don’t overmix or use your hands, or the butter will melt too much and the shortcakes won’t be as flaky.
- stir in the soy yogurt until a sticky dough forms.
- divide the dough into 6 portions and gently form into patties on a baking tray lined with parchment paper.
- sprinkle the shortcakes with the coarse sugar.
- bake at 375 degrees for around 14-20 minutes. The shortcakes should be golden brown around their edges and tops, but pale otherwise.
- cool until just barely warm, and then serve with macerated strawberries and coconut whipped cream.
- 1 pound (16 oz) strawberries, sliced
- 2 tablespoons sugar
- pinch (1/8 tsp) salt
- combine the sliced strawberries, sugar, and pinch of salt.
- cover and refrigerate for one hour, or up to 48 hours, before serving. the strawberries will release juice and create a nice sauce as they sit. feel free to add more sugar to taste.