Sunday, July 24, 2016

Berry Shortcakes with Coconut Whipped Cream!


If you've read my posts, you know that I'm a fan of Try The World delivery boxes. I've tried several other delivery boxes and always ended up throwing away certain items that I just would never use. Try The World sends a box every two months with ingredients from the highlighted country, and, so far, I've found a use for all of the ingredients. But, my last box, the Swedish box, came with a bottle of Elderflower syrup. What am I going to do with that? It's been hanging out in my pantry, and I finally got the idea that I wanted to pair it with some type of berry dish. If you don't have elderflower syrup, just add some extra sugar.

Somehow, I got the idea that I wanted to make berry shortcakes, which is interesting, because I really don't like most shortcake desserts. The shortcakes end up mushy from the berry syrup, and I don't do mushy. So, my challenge was to find a shortcake that would hold up to the syrup, sweet enough for a dessert, but savory enough to cut the sugar in the toppings. Since I also try to follow a plant-based diet, it needed to be vegan. This recipe not only fits the bill, my husband, who is not plant-based, vegan, or anything even similar, gave it two thumbs up!

Ingredients

For the Berries:
2 - 3 Cups Sliced Berries ( I used a mix of strawberries and blackberries)
1/4 Cup Elderflower Syrup (or add 1 - 2 Tbsp extra Sugar)
3 - 4 Tbsp Sugar

For the Shortcakes:
1 and 1/2 Cups all-purpose Flour
1/2 Cup Corn Meal
1/2 Tsp Baking Powder
1/4 Tsp Salt
1/4 Tsp Baking Soda
1/3 Cup Earth Balance Vegan Butter 
1/2 Cup Non-Dairy Milk ( I used Oat Milk) or more for consistency
Non-Stick cooking spray

For the Whipped Coconut Cream:
1 Can Full-Fat Coconut Milk or Cream, Chilled
3 Tbsp Powdered Sugar
1 Tsp Vanilla

Heat the oven to 350 degrees Fahrenheit. 

Mix the berries with the Elderflower syrup and the sugar , or just the sugar and set aside in the fridge, stirring occasionally.

 Mix the flour, corn meal, baking powder, salt and baking soda until combined. Cut and mash in the "butter"  until it's like coarse meal. Mix in the "milk" a little at a time, until the consistency will hold it's shape when dropped on to a cookie sheet. I used almost 3/4 Cups to get the consistency right. 

Drop large spoonfulls of dough onto a cookie sheet, covered with foil, and sprayed with non-stick cooking spray.

Bake in the 350 degree F oven for 15 minutes or until a toothpick inserted into the center comes out clean.

Remove to a baking rack to cool.

Scoop the coconut cream into a stand mixer, and mix on medium-high speed for a few minutes. Add the vanilla and powdered sugar and mix another two to three minutes.

To serve, put one shortcake on the bottom of your dish, top with the berries and some coconut whipped cream, then top with another shortcake on top. 





1 comment:

  1. This looks delicious. Is that what you are going to bring to the cook out?

    ReplyDelete