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.
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!