Hello again, lovely readers!

Before strawberry season comes to a close, I wanted to be sure to share with you this wonderful recipe I discovered while experimenting with some fresh local berries my boyfriend, mother, and I picked recently.  If you’ve ever enjoyed the joy of a store bought shortcake topped with cut up strawberries and Reddi-Whip, I’m sure you know why I would rave about a homemade version.  Paired with coconut whipped cream and warm strawberry syrup, this fruity dessert is a light and dangerously addictive take on the classic summer treat.

In order to check off item #7 (Pick Fruit) on my Summer Bucket List,  I arranged a strawberry picking date for three in a local patch.  Due to some water damage the harvest had endured in the past few weeks’ rain showers, the strawberries were marked down to half price.  The crop 
wasn’t as abundant as we had hoped, but it would definitely do the trick. 

We waded through rows and rows of strawberry plants to pick out the juiciest looking berries we could find.  Between my mom’s green thumb after a childhood harvesting her family garden, Preston’s determination to fill his bucket quicker than mine, and my love for all things strawberry, we had filled four whole buckets to the brim with the patch’s finest.

I hope you can appreciate some of these pictures that were taken that day in the patch!!

Inspired by my love for strawberries and the memories of shortcakes from summers long ago, I decided it was only reasonable to create my own (vegan) recipe.  Thus was born this post, and the most delicious creation I’ve shared yet!

Enjoy all of the fresh fruits summer brings and don’t be shy!  Try out this recipe if you get a chance - you definitely won’t regret it.

     2 c. flour
     2 tsp. baking powder
     1/4 tsp. baking soda
     3/4 tsp. salt
     2 Tbsp sugar
     1 can coconut cream (or two cans refrigerated coconut milk, cream scraped off)

     - Preheat oven to 400 degrees Fahrenheit.     
     - Sift dry ingredients, mixing until combined.
     - Add can coconut cream and stir until thick batter is formed.
     - Bake for 10-15 minutes or until toothpick comes out clean.
     - Let cool while preparing other components.

     2 1/4 c. strawberries
     2 Tbsp sugar
     1/8 c. water
     1/2 tsp. corn starch to thicken

     - Place all ingredients except starch in medium pot on medium heat.
     - Cover (stirring occasionally) until brought to a low boil.
     - Stir frequently uncovered until strawberries are broken down to preference.
     - Add corn starch as needed to thicken.
     - Remove from heat and let rest.

     1 can coconut cream (or two cans refrigerated coconut milk, cream scraped off)
     1/4 c. powdered sugar
     1/2 tsp. vanilla

     - Chill mixing bowl, spoon, coconut cream, and mixing whisks for at least 15 minutes.
     - Quickly, without letting warm to room temperature, mix all ingredients in chilled bowl, adjusting  
        ingredients to achieve desired consistency and flavor.
     - Store in fridge until needed.

Well, that’s it folks!  A SUPER simple recipe for cake, syrup, and whipped cream.  It takes so little time and is perfect to bring to any summer event you might be having.  Just keep it cool!

Look out for new recipes coming soon and while you’re here, check out the video tutorial I posted alongside this recipe.  Hopefully it can help guide you while you make it.  

Much Love,

Sydney xx



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