Strawberry Shortcake
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Preparation time20 minutes![]()
8 portions
Ingredients
For the strawberries:
- 900g strawberries, hulled and sliced
- 6 tablespoons sugar
For the whipped plant cream:
- 2 cups Flora Thickened Plant Cream
- 2 tablespoons icing sugar
- 2 teaspoons vanilla extract
For the shortcakes:
- 3/4 cup Flora Thickened Plant Cream
- 1 tablespoon lemon juice
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100g vegan spread, melted
- 1 tablespoon demerara sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Strawberries
- Toss sliced strawberries and sugar in a bowl. Allow the berries to sit for 30 minutes or up to 2 hours before serving.
Whipped plant cream
- Using an electric hand mixer or stand mixer, whisk all ingredients on high until the Flora Thickened Plant Cream thickens and stiff peaks form.
Shortcakes
- Preheat oven to 240°C.
- Mix the Flora Thickened Plant Cream and lemon juice in a small bowl, and set aside for several minutes or until it begins to curdle.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Stir in the melted vegan spread and the curdled Flora Thickened Plant Cream + lemon juice mixture.
- Knead the dough a few times and then shape it into a circle about 2.5cm tall. Cut the circle into 8 wedges. Transfer wedges onto a baking sheet lined with baking paper. Brush tops of biscuits generously with Flora Thickened Plant Cream and sprinkle demerara sugar on top.
- Bake for 10-12 minutes, rotating the sheet halfway through baking. The biscuits should be nicely golden brown. Cool before assembling.
- Split each biscuit in two. Spoon strawberries over half of the biscuits. Then add a dollop of whipped Flora Thickened Plant Cream on top. Layer the other biscuit halves on top followed by more strawberries and Flora Thickened Plant Cream.
