This was Father's Day dessert with fresh, organic strawberries. I cut back on the sugar in the strawberries a bit and it wasn't missed at all. Also added a dash of vanilla to the almond milk.
Summertime Strawberry
Shortcake
1 quart
strawberries, sliced lengthwise
3/4 cup
plus 2 tablespoons sugar
2 cups
al-purpose flour
3 teaspoons
baking powder
1/2 teaspoon
salt
1/3 cup
vegetable oil
1 cup
plain or vanilla soymilk
Preheat
oven to 405 degrees. Oil an 8-inch round cake pan.
In
mixing bowl, toss the strawberries with 3/4 cup of the sugar. Cover and
refrigerate.
In
another mixing bowl, combine flour, baking powder, salt, oil, and the remaining
2 tablespoons sugar and mix with a fork until crumbly. Add the soymilk and stir
just enough to dampen the dry ingredients.
Scoop
the batter into the pan and press it in evenly with your fingers.
Bake
for about 20 minutes or until browned.
Allow
the cake to cool enough to handle.
Slice the cake in half lengthwise.
Cool completely. Just before serving, arrange the sugared fruit between
the two layers of cake. Top with more strawberries.
****The
shortcake is actually a biscuit flavor and texture not cake texture.
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