Owner/General Manager Marnie Feeleus,
Fresh Option Organic Delivery
The biscuit-like texture of the shortcake contrasts with the creamy coolness of the soy ice cream and juiciness of the berries. Bright berry flavour dominates the dish and is complemented with warm, aromatic vanilla. This twist on the heartwarming classic, strawberry shortcake, is an excellent way to use up rhubarb, which is plentiful in local gardens all summer long.
3/4 cup unbleached, organic flour
3/4 cup whole wheat pastry flour
1/4 cup granulated cane sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup non-hydrogenated margarine
1/4 cup plain soy yogurt or vegan sour cream
1/2 cup chopped rhubarb
1/4 cup orange juice
1 tsp vanilla
3 cups fresh strawberries, sliced
2 Tbsp powdered sugar
6 scoops vanilla soy ice cream
6 sprigs fresh mint
1. Heat oven to 450˚F.
2. Lightly oil a baking sheet with canola oil.
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
4. With a pastry cutter, cut margarine into dry ingredients until it appears crumbly and no pieces are larger than pea-size.
5. In a small bowl, microwave rhubarb for 1 minute.
6. In a blender or food processor, blend rhubarb, yogurt, orange juice and vanilla until smooth.
7. Mix wet ingredients into dry just until combined.
8. On a lightly floured surface, pat the dough out to a 1″ thickness with your hands. Dip a cookie cutter into flour and cut dough into six cakes.
9. Place cakes on baking sheet and bake 10 min. Reduce heat to 350˚F and bake another 5 minutes. Cool.
1. In a small bowl, sprinkle powdered sugar over strawberries. Let sit up to an hour.
1. Slice cakes in half horizontally.
2. Place the bottom half on a plate.
3. Spoon on strawberries, a scoop of soy ice cream, the top of the cake and more strawberries.
4. Garnish with mint or edible flowers
Yield 6 servings