As a breakfast food or as a dessert, strawberry shortcake does not disappoint. I like mine in the morning, for breakfast, with the sauce over it and topped with banana slices. The picture does not do it justice, but then I have already told you this is not a food blog, right? Without further ado, here is the recipe.
1/3 c oil
3/4 c non-dairy milk
2 Tbsp. Sugar-in-the-Raw
1 tsp. vanilla
2 c flour
1 tsp. salt
3 tsp. aluminium-free baking powder
1 lb. strawberries, fresh or frozen
2 Tbsp. cornstarch Continue reading
1 c water
Pre-heat oven to 375 F. Spray a round cake pan with oil spray. Mix wet ingredients together in a large cup or mixing bowl with a lip. Mix dry ingredients together in a medium bowl. Pour wet ingredients over dry ingredients and mix well. You should get a rather stiff dough.
Spoon it into the prepared cake pan and bake for 20 minutes. Toothpick should come out clean. While the cake is baking, wash and chop your strawberries. Transfer them to a pot cover them with water. Add a pinch of salt to get their juices flowing. If using frozen fruit, it will take a couple of minutes before you can stir and separate them. Let the heat do its job to thaw your fruit.
Once they are boiling, reduce the heat. In a clean cup, whisk water with cornstarch until you can see or feel no more lumps. Then add the mixture to the fruit and mix well to distribute it evenly. Add sweetener of your choice and cook until thickened, another five minutes or so.
Pour over your sliced shortcake and top with non-dairy whipped cream, vegan cream, banana slices, chocolate chips, peanut butter chips or any other chopped fruit. You could use any other fruit instead of strawberries: blueberries, peaches etc. Enjoy with moderation!