Foodie Friday: Strawberry Shortcake

20130609_204256Satisfying a sweet tooth doesn’t always have to be complicated.  There are fantastic and simple flavors found in all sorts of fruits and berries.  Composing a compote and whipping some cream can suddenly create a masterful dessert that will quiet the toughest of critics.

This week I wanted to visit a childhood favorite and offer my rendition of what has to be one of the most popular desserts of all time.

For my vegans readers you can try substituting coconut milk for the dairy products. The vanilla extract can also be substituted for a fresh vanilla bean if that’s your preference. Just split the vanilla bean lengthwise with a small knife then scrape out the gooey vanilla bean paste from the inside and add it to your cream. When it comes to a vegan alternative to the whip cream there are a bunch of recipes that I was able to find easily online. All of the coconut whipped cream recipes require you to chill the coconut milk over night in the fridge. This will separate the water from the thicker richer cream element that you would then skim from the top of the can, carefully making sure not to include the water at the bottom of the can. It is a good idea to add sugar to taste when using coconut cream since it is naturally sweet already. I have included the measurements for my vegan version along in the recipe. The items that are measured differently are notated with “*V” for vegan. There is also a recipe included for a whipped vegan coconut cream that is a delicious and super easy vegan alternative to whipped cream.
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