Thursday, June 20, 2013

Strawberry Shortcake

This was Father's Day dessert with fresh, organic strawberries.  I cut back on the sugar in the strawberries a bit and it wasn't missed at all.  Also added a dash of vanilla to the almond milk.

Summertime Strawberry Shortcake

1                  quart strawberries, sliced lengthwise
3/4              cup plus 2 tablespoons sugar
2                  cups al-purpose flour
3                  teaspoons baking powder
1/2              teaspoon salt
1/3              cup vegetable oil
1                  cup plain or vanilla soymilk

Preheat oven to 405 degrees. Oil an 8-inch round cake pan.

In mixing bowl, toss the strawberries with 3/4 cup of the sugar. Cover and refrigerate.
In another mixing bowl, combine flour, baking powder, salt, oil, and the remaining 2 tablespoons sugar and mix with a fork until crumbly. Add the soymilk and stir just enough to dampen the dry ingredients.

Scoop the batter into the pan and press it in evenly with your fingers.
Bake for about 20 minutes or until browned.

Allow the cake to cool enough to handle.  Slice the cake in half lengthwise.  Cool completely. Just before serving, arrange the sugared fruit between the two layers of cake. Top with more strawberries.

****The shortcake is actually a biscuit flavor and texture not cake texture.

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