Strawberry Shortcake
Refreshing strawberries pair with a bright lemon and vanilla poundcake for a classic summertime dessert.
Yield
12 Servings Poundcake; 1½ cups strawberry sauce
Ingredients
- ½ cup vanilla soy yogurt
- ½ cup blended (soft) silken tofu
- ¾ cup vanilla non-dairy milk
- 1¼ cups sugar
- ½ cup coconut oil
- 2 teaspoons vanilla extract
- ½ teaspoon lemon flavor
- ½ teaspoon orange flavor
- 2 cups all-purpose flour
- 3 Tablespoons arrowroot powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh strawberries, hulled and chopped
- ⅓ cup fruit juice or water
- 1 Tablespoon cornstarch
- 1 Tablespoon agave
Instructions
- Preheat oven to 325º and grease a 9x5 bread pan with a few teaspoons extra coconut oil.
- To a large bowl (or stand mixer) add soy yogurt, tofu, soymilk, sugar, coconut oil, and vanilla, lemon, and orange extract. Beat with electric mixers for two minutes until smooth and creamy.
- Sift in the flour, arrowroot, baking soda, and salt. Beat mixture for two more minutes until batter is smooth and thick.
- Pour batter into prepared pan and smooth top. Bake for one hour, or until a knife/toothpick comes out clean. Let cool almost fully in pan, then turn out onto cooling racks. Let cool for at least one hour.
- Meanwhile, mash strawberries slightly with fork or potato masher (some chunks are good). Add to a small saucepan and heat on low. In a small bowl whisk together juice, cornstarch, and agave until smooth.
- Add starch mixture to berries heat over low. Stir continuously until mixture thickens and turns clear. Let cool before serving.
- To serve the dessert, layer one slice poundcake onto plate. Drizzle with strawberry mixture, and serve with whipped cream or ice cream. Enjoy!