Traditional shortcake recipes call for heavy cream, eggs and shortening, making the dessert off-limits to people with food allergies, such as a lactose intolerance, as well as vegans, who avoid animal products for ethical reasons.
The below recipe, however, is a twist on classic shortcake, and is ideal for dessert lovers with dietary restrictions. Pair with ripe, farm-fresh strawberries, and you’ve got yourself a perfect taste of the season.
For a variation, replace the strawberries with other seasonal berries, including raspberries or blueberries, or try fresh, sliced peaches.
Plus, by replacing whipped cream with a dollop of Tofutti Premium Vanilla Frozen Dessert, the below dish doubles as a sweet treat to cool you down on hot summer days!
Ingredients (Makes eight biscuits)
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 cup coconut oil
3/4 cup non-dairy milk, such as soy or almond
2 tbsp. agave syrup
2 cups sliced strawberries
Tofutti Premium Vanilla Frozen Dessert
Preheat your oven to 218 C (425 F). Meanwhile, combine the flour, baking powder and salt in a bowl and mix thoroughly. Add the oil and use a fork to stir the mixture until crumb-like in texture. Add the non-dairy milk and agave syrup and continue to stir until the mixture forms a soft dough.
Knead the dough and roll onto a lightly floured surface until it is about 1.5 cm in thickness. Cut out eight biscuits using a round cookie cutter. Place the biscuits on a greased baking tray and bake for about 10 minutes, or until the biscuits rise and become golden on top. Set aside to cool.
To serve the shortcake, cut the biscuits in half using a bread knife. Assemble each individual dessert by topping one half of the biscuit with sliced strawberries and a small scoop of Tofutti Premium Vanilla Frozen Dessert. Cover with the remaining half of the biscuit and serve immediately. Enjoy!