Strawberry Lemon Shortcake: Mother’s Day Desert for Breakfast!

I have always loved to bake, and in the last few years I have gone dairy free and for the most part it is pretty easy to sbustitute butter and milk in recipes.  Unfortunately, sour cream and whipped cream are a completely differnet story, espeically if you are trying to stay soy free as well.  My sister also doesn’t eat wheat so for years my baking has been wheat and dairy free and really no one can tell the difference.  In the last little while I have been trying my hand at gluten free baking, and that does take a little more pizzaz!  I have made some chocolate cakes and brownies using the namaste mixes and they have also been delicious and no one could tell they were gluten free, but I wanted to start trying from scratch.

I also have a good friend who just did some food allergy testing and wheat and eggs came back as no-nos for her (among other things).  I wanted to make something that she could enjoy as a birthday desert and decided to kill 2 birds with one stone by making it for Mother’s Day as well!  I have what I think is a delicious strawberry shortcake recipe that was given to me by another excellent baker years ago, and its a more dense cake than a sponge cake, and best of all there are no eggs in it so its already vegan friendly!  Then I went serching for a vegan lemon curd to accompagny the shortcake and strawberries and really I could have eaten it all by itself….

So here we go!

Shortcake – preheat oven to 400F

• 4 cups of flour – I used Bob’s Red Mill All-Purpose Gluten Free Flour (and I am pretty sure its the same as the All-Purpose one found at the Bulkbarn – same ingredients, so probably same proportions…)
• 2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups sugar
• 1 cup butter – I used coconut oil
• 2 cups buttermilk – any milk alternative and then just add 1 tbsp vinegar or lemon juice to make it sour
• New addition – the zest of 1 lemon
• New addition – 1 tsp vanilla
• New addition – 3/4 tsp xanthum powder for every cup of flour used.  Just follow the directions on the back of the flour package for how much to add.  I chose the amount for muffins and quick breads because this cake is not a traditional cake and has that denser consistency and it worked out fine.

(this recipe can be halved!)

1. Sift the flour, baking powder, baking soda, salt and sugar into a large bowl
2. Cut in the butter/butter alternative (I put my cocnut oil in the fridge for a few minutes to harden it up a bit more), and mix/cream toghether until it gets that crumbly appearance
3. Add in the sour milk, vanilla and lemon zest and just mix until the dry ingredients are moistened, being careful not to overmix.

Add to an greased or parchment-papered baking dish and sprinkly with sugar. Cook in a preheated oven set at 400F for 20-30minutes, until a toothpick or knife comes out clean.  I think mine took around 23-25min.

Vegan Lemon Curd – I forgot to save the link for this recipe but just google vegan lemon curd and it is close to the top.  I followed the directions almost exactly and it was divine!  THANKS 🙂

Cooking this recipe slowly and stirring constantly is key, otherwise it will not thicken properly.  Aloow it to cool completely before putting it in the fridge.

• 1 1/4 cup fresh lemon juice (I only had enough lemons to make 1 cup so just added 1/4 cup water and it was still plenty lemony!)
• 1 1/4 cup sugar
• 2 tbsp fresh lemon zest (optional – I used it, don’t think it would be as good without)
• 1/4 tsp salt
• 2 tbsp coconut milk
• 3 tbsp cornstarch dissolved in 3 tbsp cold water (next time I am going to try arrowroot starch)
• 2 tbsp dairy-free soy margarine, divided – I used coconut oil

1. In a small saucepan over medium heat, combine lemon juice, lemon zest, sugar, and salt stirring well to completely dissolve the sugar
2. When the sugar is dissolved add the cornstarch mixture and coconut milk, stirring well to combine.  Stir constantly, cooking until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.
3. Add the dairy free margarine or coconut oil, stirring constantly, for several more minutes, or until the mixture starts to resemble a thick pudding.
4. Transfer the mixture to a heat proff dish and let cool before placing in the refrigerator.  Best if you let it chill in the fridge for 2hrs before serving.
5. Should last about 2 weeks when refrigerated and covered.

Cut up your strawberries and make a whipped cream if people so desire!

I like to cut the shortcake in half and then take the 2 halves, top with strawbwerries and lemon curd and for all you dairy lovers, a dollop or 2 of whipped cream to finish it off.

ENJOY!  (will have to take pictures next time)

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