The Complete Idiot's Guide to Vegan Baking - Donna Diegel [107]
5. Bake for 25 to 35 minutes or until a toothpick inserted into center comes out clean. Cool layers for 10 minutes before loosening. Gently remove cake layers from the pans, and cool completely.
6. In a medium bowl, combine strawberries and remaining ¼ cup unbleached cane sugar. Let sit for 20 minutes for flavors to meld and sugar to dissolve.
7. To assemble Strawberry Shortcake, place 1 cake layer on a serving platter. Top with ½ of Whipped Topping and ½ of strawberries. Place remaining cake layer on top and repeat with remaining Whipped Topping and remaining strawberries. Refrigerate until ready to serve.
DOUGH-NOT
This cake is best served the same day because the juicy strawberries will begin to soak through and breakdown the cake.
Peach Shortcake
Individual cinnamon-spiced baking powder biscuits, layered with ripe juicy peaches and vegan Whipped Topping—you’ll love this dessert!
Yield:
12 shortcakes
Prep time:
1 hour 20 minutes to
1 hour 40 minutes
Bake time:
10 to 12 minutes
Serving size:
1 shortcake
2 cups unbleached all-purpose
flour
½ tsp. salt
2 tsp. aluminum-free baking
powder
½ tsp. baking soda
2 tsp. ground cinnamon
4 TB. nonhydrogenated vegan
margarine
3 TB. solid vegetable shortening
⅔ to ¾ cup Vegan Buttermilk
(recipe in Chapter 2)
3 large peaches
¾ cup unbleached cane sugar
Whipped Topping (recipe in
Chapter 22)
12 to 24 fresh mint leaves (optional)
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Into a large bowl, sift unbleached all-purpose flour, salt, aluminum-free baking powder, baking soda, and 1 teaspoon ground cinnamon, or blend with a wire whisk. Add vegan margarine and vegetable shortening, and using a pastry blender, cut in until mixture resembles small peas.
3. Make a well in middle of dough, and pour in ⅔ cup Vegan Buttermilk. Using your hands or a rubber spatula, mix gently, making sure all dry ingredients are incorporated. Add more Vegan Buttermilk if needed until dough comes together and is soft but not sticky.
4. Turn out dough onto a well-floured surface. Using a rolling pin, roll dough to approximately ¾ inch thick. Using a 3-inch biscuit cutter, cut out as many biscuits as possible. Gather up any extra dough, roll it or pat it, and cut out remaining biscuits. Place biscuits on the prepared baking sheet.
5. Bake for 10 to 12 minutes or until nicely risen and light brown. Cool on a wire rack.
6. Peel, pit, and slice peaches, and place in a large bowl. Add unbleached cane sugar and remaining 1 teaspoon ground cinnamon. Let sit for 15 to 30 minutes for sugar to dissolve. Refrigerate until ready to use.
7. To assemble Peach Shortcakes, split biscuits in ½. Spoon some peaches and juice on 1 half. Place 1 dollop Whipped Topping on top of peaches. Place top half of biscuit on top; repeat with remaining biscuits, peaches, and Whipped Topping. Sprinkle a little ground cinnamon on top, and add a fresh mint sprig for decoration.
Variation: For Fruit Shortcakes, use a variety of fresh berries, fruits, and stone fruits like blueberries, blackberries, raspberries, strawberries, and pears. Some fruits like peaches take more preparation than others with peeling, pitting, and slicing. Others such as blueberries and raspberries need only a quick rinse and pat dry before adding them to the recipe.
BAKER’S BONUS
Although fresh peaches are always better, you can also use canned cling peaches in light syrup. Look for better-quality peaches. Many upscale grocery stores have cling peaches in glass jars that are more natural than commercial varieties. Drain off some of the juice before assembling shortcakes.
Pineapple Upside-Down Cake
An old-fashioned dessert, this Pineapple Upside-Down Cake is not only tasty but striking as well. With brown