Oh hello there, I know it's still just BARELY March but I am still ready for spring over here. The weather, the produce - THE PRODUCE! Hello!! I miss berries, corn, peaches, tomatoes and every other delicious fresh fruit or vegetable I will be able to get at the Farmer's Market this spring. Oh yes... I will be eating a ton of all of it!
These shortcakes aren't really your typical crazy sweet and decadent shortcakes. They are lightly sweetened but the fruit really stands out beautifully. And the creamy layer is just some delicious vegan yogurt (I used homemade!) so you can eat these for dessert or breakfast without the guilt! Oh and that also means you can give them to your kids for breakfast and look like the coolest parent ever. Score one for the plant strong parent!
Strawberry Lemon Shortcakes
- 2 cups whole wheat pastry flour
- 1 Tablespoon baking powder
- 1/2 cup pureed silken tofu (such as Mori-nu Soft Silken Tofu)
- 1/2 teaspoon salt
- 3/4 cup soy milk (or your favorite non-dairy milk)
- 3 Tablespoons lemon juice
- 2 teaspoons lemon zest (a microplane zester works great for this!)
- 5 Tablespoons sugar, divided
- vegan yogurt (either homemade [recipe here] or store bought)
- 1 lb strawberries, sliced
Mix together the soy milk and lemon juice. Let it sit for a few minutes until thickened.
Sift together the flour, baking powder, lemon zest and salt into a large bowl. Mix in the pureed silken tofu, 3 Tablespoons of the sugar and soy milk mixture. Mix until JUST COMBINED. A few little lumps is okay.
For drop biscuits just spoon it out onto either your cast iron pan or lined baking sheet. Sprinkle the tops with the remaining sugar.
OR For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 1/2-3/4" tall round. Cut out your pieces and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan. Sprinkle the tops with the remaining sugar.
Bake the biscuits for 15 minutes or until they just begin to lightly brown.
Cut the lemon shortcakes in half and spoon in some yogurt. Top with sliced strawberries and the top half of the shortcake. Feel free to spoon some more yogurt on top and more strawberries on! Then just chow down!