July 5, 2011

Very Berry Shortcake


I hope everyone had a safe and fun Independence Day! The fireworks show that I saw was incredible! Easily the best I've ever seen! Keeva and I ended up going over to my Aunt and Uncle's house to celebrate. They had steak on the grill and I ate my veggie dogs. However, I was in charge of bringing dessert. The last dessert I brought to a family function was my Carrot Cake that I brought to my Aunt and Uncle's house for Easter earlier this year. Knowing that my last dessert was well-loved, I was a little less nervous bringing a vegan dessert for everyone to try. So, in the spirit of the 4th of July I had to make a red, white, and blue dessert! I'm happy to say that everyone absolutely loved it! My aunt even had me leave a few for her to eat for breakfast the next morning with her coffee! So, another vegan dessert made. A few meat-eaters made to believe that vegan desserts aren't scary. My work here is done....until my next dessert.

*Makes 9-12 biscuits*

Ingredients:
  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 2 tbsp sugar
  • 4 tbsp vegetable shortening (I used Spectrum brand shortening)
  • 1 tsp vanilla
  • 3/4 cup dairy free creamer (I used Wildwood brand Soy Creamer, but you could probably just use regular non-dairy milk)
  • sugar for sprinkling on top
  • Your favorite berries (I used blueberries, raspberries, and strawberries)
  • Non-Dairy whipped cream (I used Soyatoo's whipped cream....so yummy!)

Preheat the oven to 375F.

Mix together the flour, baking powder, salt, and sugar until well combined. Add in the shortening (I like to add mine by the teaspoon. 4 tbsp of shortening is 12 tsp) and mix together with the dry ingredients until the shortening is the size of peas. It works well if you use a hand held mixer to blend.

Then add the vanilla and creamer and mix together with a spoon. You're probably going to have to use your hands to do the last part of the mixing. A spoon can only do so much and you don't want to use a hand mixer!

On a greased cookie sheet, drop them by the large spoonful. They don't spread out too much so you can put them a little bit close together. Sprinkle the tops with sugar and bake in the oven for about 15 minutes until the tops are golden brown.

Allow to cool, then top with whipped cream and berries and serve!

6 comments:

  1. This looks fabulous. Just wondering what kind of texture the biscuits turned out to be. Are they heavy or light?

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  2. So it's 10:15 and I'm craving berry shortcake! Your photos are beautiful and these look wonderful. Yum.

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  3. I would say light...but a little dense. If that makes sense. All I know is that they were delicious!

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  4. The shortcake looks so yummy! I love it when a vegan dish or dessert is a hit with other people.
    veganonashoestring.blogspot.com

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  5. This looks delcious! Anything with strawberries and i am in...hehe
    -Abeer @ www.cakewhiz.com

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  6. YUMMY!!! my oldest was like Mom we have to make this :)

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