Vegan Strawberry Shortcake
Submitted by guybraxton
Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that’s completely vegan yet still delivers the classic strawberry shortcake experience.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minWho says you need butter and eggs to make a great shortcake? This vegan version proves otherwise.
The secret is silken tofu creamed with sugar and shortening to create a rich, moist base that mimics the texture of traditional shortcake. The dough bakes up tender with a slightly crisp exterior, perfect for soaking up the juices from fresh sliced strawberries piled on top.
Serve it warm from the oven with strawberries macerated in a little sugar, and you’ve got a plant-based dessert that’ll make everyone at the table happy.
Pro Tips
- Wet hands for kneading: The dough is intentionally sticky. Wetting your hands prevents it from sticking to your fingers while you work it.
- Adjust water carefully: Add just enough to create a sticky but workable dough. Too much makes it impossible to handle.
- Bake in a round pan: Using an 8.5-inch round pan creates a traditional shortcake shape that you can slice into wedges.
- Serve warm: The shortcake is best eaten still slightly warm from the oven when the crust is crisp and the interior is tender.
Ingredients
Directions
Preheat oven to 450F.
Cream together the tofu, sugar and shortening.
Add the remaining dry ingredients in order, mixing well after each addition.
Add the water, you may need to add more to ensure that you have a fairly sticky dough.
Wet your hands and knead the dough until it is well mixed.
Transfer to an oiled 8½ inch round baking dish . Bake in the preheated oven for 15 to 20 minutes.
Let cool for 5 minutes or so and turn out onto a wire rack.
Slice strawberries.
If desired, toss with a couple of tablespoonfuls of sugar.
Spoon over the still warm shortcake. Serve immediately.
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