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Strawberry Shortcake
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Strawberry Shortcake
It’s been a decade since Isa Chandra Moskowitz released her debut cookbook Vegan with a Vengeance, and to celebrate, the famed author recently issued a 10-year anniversary edition featuring new recipes, a new cover, and new photographs. Here at VegNews, we want to toast 10 years of cooking with the doyenne of vegan cuisine, so we felt there was no time like the present to share one of the cookbook’s most-anticipated recipes. Let’s just say these towering Strawberry Shortcakes with macadamia nut whipped cream has us longing for the weekend—but, really, is there ever a bad time for sweet biscuits filled with cream, fresh strawberries, and strawberry sauce? We think not. Summer has officially arrived, and we’ll be whipping up a batch of these berry-filled ‘cakes every chance we get.
Serves 12
What You Need:

For the Macadamia Crème
1⁄2 cup macadamia nuts
1⁄4 cup unsweetened almond milk
1⁄4 cup powdered sugar
1⁄2 teaspoon vanilla
1⁄4 cup melted refined coconut oil

For the Strawberry Sauce
2 pounds strawberries, hulled and sliced (equal to about 7 cups)
1⁄2 cup sugar
1 tablespoon maple syrup
1 teaspoon vanilla

For the Shortcakes
1 cup plus 2 tablespoons unsweetened almond milk
2 teaspoons apple cider vinegar
3 cups all-purpose flour
2 tablespoons baking powder
1⁄4 cup sugar, plus an extra teaspoon for sprinkling on top
1⁄4 teaspoon salt
1⁄4 cup refined coconut oil
1⁄4 cup canola oil
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What You Do:

1. For the Macadamia Crème, in a food processor or blender, pulverize macadamia nuts to form a fine powder. Add milk and blend to form a thick paste. Add powdered sugar and vanilla, and blend again. Add oil in a steady stream while blending; the mixture should resemble a thick liquid. Transfer to a container with a tight lid or a bowl covered in plastic wrap, and chill for several hours, preferably overnight.

2. For the Strawberry Sauce, in a bowl, place all sauce ingredients, stirring to make sure all strawberries are coated with sugar. Cover and chill for at least an hour; the strawberries will develop a sauce on their own.

3. For the Shortcakes, preheat oven to 400 degrees. Lightly grease a cookie sheet. In a measuring cup, stir together milk and vinegar. Set aside to curdle.

4. In a large mixing bowl, sift together flour, baking powder, sugar, and salt. Add coconut oil in teaspoonfuls and cut into flour with a pastry cutter or your fingers. Add milk mixture and canola oil. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that’s okay.

5. Drop 1⁄4 cupfuls onto prepared cookie sheet and pat tops lightly to round them out. Sprinkle with sugar, and bake for 12 to 15 minutes or until slightly browned on bottom and firm on top.

6. To assemble, split open shortcakes, spoon on some of the strawberry sauce (1⁄4 cup or so per shortcake), cover, and dollop on some Macadamia Crème. Add a few more sliced strawberries to the top and serve.
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