Thursday, May 19, 2011

Recipe Update: Strawberry Avalanche Shortcake


Caramelized Banana Shortcake was a wintry hit, but my initial inspiration for the recipe was Strawberry Shortcake. However, we don't mess with strawberries before spring around here. Any berries will work, as long as they're in season...

The best pint of red berries stumbled into my basket yesterday, signaling that it was time to give my recipe a re-visit. I call it Strawberry Avalanche Shortcake because the cream gives you about a good minute before it starts to melt on the warm biscuit, bringing the berries down with it. Photoshoot challenge...




Avalanche...Let your biscuits cool for a minute if you can.

This time, I scaled my recipe down to make 2 as I prefer these biscuits fresh from the oven, slightly warm.

Instead of cashew cream? I was feeling like some summer-style Whipped Coconut Cream. The coconut cream is lighter in texture but still tastes silky and rich.

Check out my video if you have any questions on how to make this creamy, buttery, fruity dessert. Here is my scaled down recipe and the Coconut Cream trick:

Strawberry Avalanche Shortcake for Two
1/2 cup spelt flour
1 tsp baking powder
1/4 tsp salt
1 tsp agave nectar
1/2 tsp. vanilla
1 tsp coconut oil
1/4 cup hot water
3 inch round biscuit cutter

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. Mix together dry ingredients, and then pour hot water, agave, vanilla, and oil on top. Combine until mixture is sticky.

Dust surface with spelt flour. Roll out dough on until it is 1 inch thick. Cut out biscuits with biscuit cutter and then place on cookie sheet, about an inch apart.

Brush tops of biscuits with oil and agave nectar. Bake for 10 minutes, or until golden. Let cool.

Strawberries & Cream
1/4 cup coconut milk, chilled in fridge overnight until solid
Coconut milk liquid or almond milk
½ tsp vanilla
1/2 tsp cinnamon
1 tsp agave nectar
Sliced berries, at room temp for best taste

Your coconut milk should be solid on top. Whip the solids with the vanilla, cinnamon, and agave. Add some of the liquid from the coconut milk or a dash of almond milk  if cream is too thick. 

Assemble biscuit with coconut cream and berries.

Serves 2. Or makes one double shortcake (with another biscuit on top) if you're feeling saucy.

3 comments:

MegSmith @ Cooking.In.College said...

These are so perfect and I love that you scaled the recipe down to two...guess what I am making this weekend :-)

kellywhitephillips said...

Hope you love it just as much as I do! Best part is that any fruit works so it's a great go-to dessert that you can refresh all summer long.

morang√£o said...

Oh my god seems to be amazing, i want this right now!