If you love the idea of strawberries and cream and do enjoy an occasional treat then this recipe is indeed the one for you Here is a rich biscuit that incorporates the magic of strawberries and cream with the addition of coconut. This is a cross between a shortcake and muffin in texture, although somebody said she thought they were a little ‘scone-like’. The flavour of these is insanely sublime, as is the texture and strawberries themselves, that smile on your taste buds.
By all means use whatever dried sweetener that you prefer – here I have used vegan white sugar, as they are a treat and didn’t risk making them with agave at this point (will do at another stage), as I wanted a dried ingredient, and I didn’t have any dried sweetener or agave left in the house. Serve these to good friends and family, and they will love you forever. Enjoy !
If you don’t occasionally indulge in a treat, in this instance I am referring specifically to one that includes both flour and sugar, then this recipe is NOT for you, unless you wish to substitute the sugar with raw coconut sugar or agave and the flour with gluten free flour or your choice or wholewheat flour.
Be sure to store these in the fridge if keeping for the following day – but best eaten the same day.
My little daughter loves the TV character of Strawberry Shortcake, and that’s what inspired me to make these – she was entirely attentive, and lent a helping hand at all stages of preparing and making these.
Makes around 10 pieces, or so
2½ cups white flour (all purpose)
1/3 cup of vegan white sugar, or equivalent sweetener of your choice
1/3 cup dessicated (grated) coconut
2½ tsp baking powder
a pinch of salt
flour for dusting
icing sugar (confectioner’s sugar) for dusting before serving
3 Tbsp vegan margarine
3 Tbsp set coconut oil (I used Biona)
2 Tbsp vegan milk
½ cup plain Tofutti (vegan cream cheese)
1 cup sweet strawberries (not mushy or overly ripe), each cut into 3 or 4 pieces
- Preheat oven to 400ºF (200ºC)
- Next, line a large baking tray (I used 2 of them) with greaseproof paper (parchment).
- Now place your dried ingredients in your food processor, and process for 1 minute.
- Then decant your processed dried ingredients into a large mixing bowl, add the margarine and coconut oil, and crumble them up with your fingers as if making a crumble for a pie.
- Using an electric hand whisk, whisk the Tofutti cream cheese and the milk until smooth, but still thickish. Then spoon this into your dried mixture, and mix with a flexible spatula for a minute or so.
- Now add your chopped strawberries, and knead gently with clean hands, just until blended. Whatever you do, do not be tempted to overwork the dough, just enough for the ingredients to mix
- Dust your clean worktop with flour, then turn over the dough and shape into a ball – do this gently as the dough will be very soft (don’t panic – it’s supposed to be)
- Flatten the dough to about half an inch, and using a cookie cutter (I used a metal one), cut out each piece, and place into the lined baking tray. Any extra dough from the circles, work into a ball again, and cut them out in the same manner – again remembering to do all this gently.
- When you are done, place the trays into the hot oven, and bake for 15 minutes or so, or until they are golden. The stawberries will have yielded some of their juices from the sides, don’t worry about that, it’s all fine.
- Allow to cool a little, before serving with a fresh brew of tea. Enjoy !
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