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Dairy, Egg and Nut Free Strawberry Shortcake with Soy Ice Cream

Posted Jun 13 2009 11:14pm

_rkp2896 This is the time of year I most look forward to; lazy days at the beach, eating dinner on the patio on warm evenings, playing sports in the yard with my kids and of course weekly visits to our local farmer’s market. I LOVE going to the market, and have even been known to go into the city to enjoy the larger, more diverse offering of fresh and locally grown produce. (I’ll also snag a chocolate doughnut whenever I can).

June is the month of the strawberry, and this is the perfect month to make my Dairy, Egg and Nut Free Strawberry Shortcakes. They are easy to make ahead of time and  perfect to serve and picnics and barbecues. They are also wonderful for brunches and simple dinners at home. The dough is so easy to mix and roll, and literally takes minutes to bake. Once baked, let them cool slightly and split open with a serrated knife. Fill with fresh, ripe strawberries that have been macerated with just a little granulated sugar and top with the other biscuit half. I love my strawberry shortcakes served with Dairy Free Soy Ice Cream.

If you plan to serve these ahead of time. Keep the biscuits in an airtight container up to one day. Reheat gently if desired and proceed as directed. The next time you see a little wooden basket of gorgeous, red strawberries, make this fabulous yet simple dessert.

Enjoy!

Dairy, Egg and Nut Free Strawberry Shortcake with Soy Ice Cream

  

Yield: Makes 6 shortcakes

 

4 cups fresh strawberries, hulled and sliced

3/4 cup granulated sugar

1/3 cup cold dairy-free shortening cut into small cubes

2 cups all-purpose flour

2 tablespoons granulated sugar

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup soy or rice milk

Soy ice cream, for serving

 

In a small bowl, combine strawberries and sugar. Macerate at room temperature for 30 minutes.

 

In a medium bowl, combine flour, sugar, baking powder, and salt with a wire whisk. Using a pastry blender or your fingers, cut in cold shortening until mixture resembles coarse meal. Add soy milk, and stir until just combined. Do not overmix.

 

Preheat oven to 425ºF, and line a baking sheet with parchment paper. Shape dough into a ball, and transfer to a lightly floured board. Knead ball for about 5 minutes, and roll out into a 1/2-inch-thick disk. Cut out each shortcake with a floured 3-inch round cutter, and place on prepared baking sheet. Bake until golden brown, 12 to 15 minutes. Cool slightly, and slice crosswise.

 

Place one half of each shortcake biscuit on plates. Fill with soy ice cream and 1/4 cup of macerated strawberries. Top with remaining shortcake halves, soy ice cream, and an additional 1/4 cup strawberries each.

 

 


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