Vanilla Scented Double Strawberry Rhubarb Shortcakes

When I was a kid, to me strawberry shortcake meant one of those spongy nasty little storebought angelfood cakes topped with storebought frozen sweetened strawberry sauce and coolwhip.  I will not go near any of those ingredients now, as I did not enjoy them then.  I have to admit, I have never actually tried making home made strawberry shortcake, but it is something I have always wanted to do.  I have seen the images of lovely strawberry shortcakes in Better Homes and Gardens issues with home made cakes, dalloped with lovely fluffy whipped cream and fresh strawberry sauce, and been inspired to want to create my own!  I decided this was the weekend I would finally attempt it!  However, rhubarb was to be added to the equation. 

I had finally gotten my hands on fresh rhubarb that I harvested myself, so I thought, what better than a strawberry rhubarb shortcake?!?!  My Grandma used to make the best strawberry rhubarb sauce when I was little from the rhubarb in her garden, and I would eat the stuff by the jarfull!  So I thought I would make my fruit for the shortcakes similar to her delicious sauce, but of course in my own style...which meant agave nectar instead of the large amount of sugar that she used to add.  I decided to make it vanilla scented as well, because I wanted plenty of vanilla in the form of vanilla seeds in my creamy filling!  I decided to veganize my strawberry shortcake and go with a fluffy vegan cream cheese mixture instead of the usual whipping cream, because I can't resist cream cheese in a dessert! 

Lastly, the shortcakes were to be anything but conventional.  I decided to use my best vegan scone recipe (so I don't know if technically these can be called shortcakes), and make them with strawberries and rhubarb, creating a "double" strawberry rhubarb shortcake!  I loved the idea of adding as much strawberries and rhubarb as possible!  They were delicious!  Packed full of strawberry and rhubarb goodness, and the perfect balance of sweetness!  Move over strawberry rhubarb pie, this might become a new favorite!  Here is the recipe if you would like to try some for yourself! 

Vanilla Scented Double Strawberry Rhubarb Shortcakes

Makes 4

Shortcakes:
1 cup whole wheat pastry flour
1/4 cup maple sugar
1 1/4 tsp baking powder
1/8 tsp sea salt
4 Tbsp cold Earth balance vegan butter, cut into chunks
1/2 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)
1 1/2 pure vanilla extract
1 cup organic strawberries, cut into quarters or sixths if large
1 cup thinly sliced organic rhubarb
coconut milk for topping
turbinado sugar for sprinkling

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in berries and rhubarb until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into 4 trianges. Place shortcakes on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk, and sprinkle with turbinado sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if they are spreading, then place back in the oven). Cool on a wire rack.

Fruit:
2 cups strawberries
2 cups rhubarb
1/4-1/2 cup agave nectar
pinch of sea salt
vanilla bean pod (seeds removed and saved for filling)
2 tsp pure vanilla extract

To make fruit, combine strawberries, rhubarb, agave nectar (adding more or less depending on how sweet the berries are), sea salt, and vanilla bean pod (reserving the seeds for the cream filling), and bring to a boil.  Lower to a simmer and cook until fruit is tender and almost jammy, about 20 minutes.  Remove from heat, add vanilla extract, and pour into a bowl, and refridgerate until chilled.

Cream Cheese Filling:
8 oz tofutti vegan cream cheese
1/2 cup vegan sour cream
3 Tbsp agave nectar
seeds of one vanilla bean
pinch of sea salt
1 tsp pure vanilla extract

To make filling, combine all ingredients in a large bowl, and beat with an electric mixer until smooth and fluffy. 

To assemble shortcakes, spoon a bit of the fruit onto each of four plates.  Slice the shortcakes in half horizontally and place bottom half on each plate.  Spoon more fruit onto the bottom half of each of the shortcakes, then a good dallop of the creamy filling onto each.  Place the tops of the cakes over the creamy filling on each, and top with more fruit if desired (or if there is extra).  Serve!