Copper House Strawberry Shortcake
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon each: baking soda and fine salt
- 8 tablespoons (1 stick) frozen plant butter
- 3/4 cup plant milk, such as oat
- 1 tablespoon cider vinegar
- 2 teaspoons nutritional yeast
- 2 pounds (1 large container) strawberries, hulled and rinsed
- 6 tablespoons sugar
- 1 recipe Planetarian Whipped Cream
We’re fully into May and quickly approaching strawberry season in the part of the country. You may see strawberries year round at markets and grocery stores, but the local season is short, so we make sure to feature them as much as we can while they’re available. We churn them into sorbets and juice them into vibrant, healthful drinks. Our favorite way to enjoy them is over a biscuit with a plop of cream.
We’re offering up our classic strawberry recipe recipe below, but here at Copper House we respect everyone’s dietary restrictions and preferences and accommodate them, so can use this same recipe to make it gluten- or dairy-free.
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