Strawberry shortcake, a beloved harbinger of spring, unites three sublime elements; a sweet cake or biscuit, macerated strawberries, and whipped cream. While the earliest recipe for strawberry shortcake was found in an English cookbook from 1588, it wasn't until 1920 that whipped cream was included to create the perfect trifecta of flavors. What took them so long?
Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. These biscuits use solid coconut oil and non-dairy milk in place of animal-sourced ingredients. With baking powder used as the primary leavening agent, eggs are unnecessary, even as a binder, proving that compassionate alternatives are always possible.
Never one to leave well enough alone, I wanted to indulge my darker side. Leveraging the genius combination of chocolate and strawberries, these shortcakes reflect a more decadent approach to the traditional version. Omit the cocoa powder if you choose and replace with about 1/4 cup of flour. To simplify preparation, this recipe calls for store-bought vegan whipped cream. If time allows, the simple scratch version made from canned coconut cream is always preferable. Spring, oh how we've missed you.
To make the strawberries, place them in a bowl. Sprinkle with sugar and add lemon zest. Toss to combine then set aside for an hour.
Preheat oven to 450ºF. Line a baking tray with parchment paper. Mix together the non-dairy milk, lemon juice, and vanilla in a small bowl. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the vegan butter use your hands or a pastry cutter to combine. Work quickly if using your hands so the coconut oil doesn't melt. When done, the mixture should have a sandy, cornmeal-like appearance. Alternatively, use a food processor to combine dry ingredients and butter.
Add wet ingredients to the bowl and mix just enough so that everything comes together. This should be a fairly wet, scrappy dough. Empty dough onto a lightly floured counter, and gently knead a few times, folding the dough over onto itself, so that it’s not sticky any longer. Add more flour if it's too sticky, but be careful not to add too much flour or overwork the dough.
With your hands, gently press dough into a circle about 1 inch thick. Use a round 3-inch cookie cutter or opening of a glass about the same size to cut out circles. Gently place on the baking tray in two rows of four, allowing each one to touch the ones next to it. Re-knead scraps and repeat to end up with 8 biscuits.
Bake for 10 to 15 minutes or until biscuits are just firm to the touch and slightly brown on the bottom; don’t overbake. When cool, extras can be stored in an airtight container or ziplock baggie for several days.
To serve, slice biscuits in half. Place bottoms on individual plates. Spoon a large dollop of whipped cream onto the biscuit bottom. Place a large spoonful of strawberries and juice on top. Top with remaining biscuit half. Pass remaining berries alongside. Swoon with gladness.
To make the strawberries, place them in a bowl. Sprinkle with sugar and add lemon zest. Toss to combine then set aside for an hour.
Preheat oven to 450ºF. Line a baking tray with parchment paper. Mix together the non-dairy milk, lemon juice, and vanilla in a small bowl. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the vegan butter use your hands or a pastry cutter to combine. Work quickly if using your hands so the coconut oil doesn't melt. When done, the mixture should have a sandy, cornmeal-like appearance. Alternatively, use a food processor to combine dry ingredients and butter.
Add wet ingredients to the bowl and mix just enough so that everything comes together. This should be a fairly wet, scrappy dough. Empty dough onto a lightly floured counter, and gently knead a few times, folding the dough over onto itself, so that it’s not sticky any longer. Add more flour if it's too sticky, but be careful not to add too much flour or overwork the dough.
With your hands, gently press dough into a circle about 1 inch thick. Use a round 3-inch cookie cutter or opening of a glass about the same size to cut out circles. Gently place on the baking tray in two rows of four, allowing each one to touch the ones next to it. Re-knead scraps and repeat to end up with 8 biscuits.
Bake for 10 to 15 minutes or until biscuits are just firm to the touch and slightly brown on the bottom; don’t overbake. When cool, extras can be stored in an airtight container or ziplock baggie for several days.
To serve, slice biscuits in half. Place bottoms on individual plates. Spoon a large dollop of whipped cream onto the biscuit bottom. Place a large spoonful of strawberries and juice on top. Top with remaining biscuit half. Pass remaining berries alongside. Swoon with gladness.
