Special Equipment: Blender and food processor
Allergen Notes: Contains gluten and nuts
Mention the "Good Humor" Strawberry Shortcake bars from our childhood, and many of us will still swoon. Sweet, creamy ice cream, punctuated with the taste of tart strawberries, and covered in a tender strawberry shortcake coating–it seemed like the stuff of dreams were made of. Inspired by these flavors and the conviction that vegans can have it all, I set about making a dessert that was reminiscent of this nostalgic treat but without the dairy.
The bottom layer is a tender, moist vanilla cake. It’s covered with a quick and creamy ice cream made from cashews, strawberries, and coconut milk and then topped with a magical coating made from cookies and freeze-dried strawberries. Swap out the cashew-based filling with store-bought, nut-free vanilla or strawberry ice cream, if you like. A little decadent but utterly scrumptious and worth every bite, this vegan treat will delight everyone this summer.
Directions
Preheat the oven to 350ºF. Lightly oil a 9-inch by 13-inch baking pan or line with parchment paper. To make the cake, stir together the flour, sugar, baking soda, and salt in a medium bowl. In a small bowl, mix together the milk, oil, vanilla, and vinegar. Pour the wet ingredients into the bowl with the dry and stir to combine. Pour the batter into the prepared pan. Bake on the middle rack for about 20 minutes or until the cake springs back when touched and the edges are golden brown. Remove from the oven and set aside to cool.
To make the filling, place all of the ingredients in a blender and blend until creamy and smooth.
To make the topping, place the cookies in the bowl of the food processor. Pulse until cookies are finely ground and there are no large pieces.
Add the freeze-dried strawberries and pulse until they are combined with the cookies. Don’t over blend.
Add the coconut oil and pulse a few more times until combined. The mixture should be just moist enough to hold together when pinched
between two fingers.
Pour the filling over the cooled cake and smooth with a knife or offset spatula. Use your hands to evenly sprinkle the topping over the filling, gently pressing it in. Cover and place in the freezer for about 4 hours until completely chilled. To serve, let the cake set out at room temperature for 10 to 15 minutes or put it in the refrigerator several hours before serving. Garnish with whipped cream and fresh berries, if desired.
Directions
Preheat the oven to 350ºF. Lightly oil a 9-inch by 13-inch baking pan or line with parchment paper. To make the cake, stir together the flour, sugar, baking soda, and salt in a medium bowl. In a small bowl, mix together the milk, oil, vanilla, and vinegar. Pour the wet ingredients into the bowl with the dry and stir to combine. Pour the batter into the prepared pan. Bake on the middle rack for about 20 minutes or until the cake springs back when touched and the edges are golden brown. Remove from the oven and set aside to cool.
To make the filling, place all of the ingredients in a blender and blend until creamy and smooth.
To make the topping, place the cookies in the bowl of the food processor. Pulse until cookies are finely ground and there are no large pieces.
Add the freeze-dried strawberries and pulse until they are combined with the cookies. Don’t over blend.
Add the coconut oil and pulse a few more times until combined. The mixture should be just moist enough to hold together when pinched
between two fingers.
Pour the filling over the cooled cake and smooth with a knife or offset spatula. Use your hands to evenly sprinkle the topping over the filling, gently pressing it in. Cover and place in the freezer for about 4 hours until completely chilled. To serve, let the cake set out at room temperature for 10 to 15 minutes or put it in the refrigerator several hours before serving. Garnish with whipped cream and fresh berries, if desired.
