08/07/2021Pastries - Desserts

Vegan Cherry, Lemon, and Strawberry Shortcake

Name: Vegan Cherry, Lemon, and Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Vegan
Ingredients: 1 tsp salt; 1 tsp baking soda; 2 tsp baking powder; 220 g sugar; 440 g all-purpose flour; 1 lemon; 60 mL lemon juice; 50 mL neutral oil; 450 mL plant-based milk; 60 g icing sugar; 300 g deodorized coconut oil; 300 mL soy milk; 1 lemon; 20 cherries; 12 strawberries

For hosting Spring / Summer

For: 8 servingsDifficulty: EasyPreparation: 30 minCooking: 30 min

A few weeks ago, I made fraisiers at my workplace here in Quebec! And I realized that many Quebecers did not know what a fraisier was. Many people asked me, "Is it like a shortcake?". But I didn't know what a shortcake was... so we were going in circles 😅

So I looked up what a shortcake was and I can answer the question: NO, it is not the same! A shortcake has much more sponge cake with whipped cream and fruit. Whereas a fraisier has two very thin layers of sponge cake with lots of cream and strawberries in the middle (often a diplomat cream or princess cream, meaning pastry cream + whipped cream). In my opinion, a shortcake is more of an afternoon cake with a cup of tea rather than an end-of-meal dessert – it's denser than a fraisier, let's say...

There is already a fraisier recipe on the blog, so now here is my version of the shortcake! I chose to add a lemon flavor and top it with strawberries and cherries! You can also divide the proportions by 2 to make a single layer.

Servings

Ingredients

Cups

Lemon Sponge Cakes

-salt 1 (tsp)
-baking soda 1 (tsp)
-baking powder 2 (tsp)
-sugar 220 (g)
-all-purpose flour 440 (g)
-lemon 1
-lemon juice 60 (mL)
-neutral oil 50 (mL)
-plant-based milk 450 (mL)

Whipped Cream

-icing sugar 60 (g)
-deodorized coconut oil 300 (g)
-soy milk 300 (mL)
-lemon 1

Fruits

-cherries 20
-strawberries 12

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Steps

The day before, prepare the cream for the whipped cream: bring the soy milk to a boil. Pour it over the coconut oil and blend for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
Prepare the sponge cakes: in a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the plant-based milk, oil, and lemon juice. Pour this mixture over the previous one and whisk to achieve a smooth batter. Zest the entire lemon and add the zest to the sponge cake batter.
Divide the dough into 2 and pour it into 2 lightly greased 18 cm diameter genoise cake pans (or into non-greased silicone molds).
Bake the sponge cakes for 30 minutes at 180°C (355°F). Then, let them cool down completely.
Finish the lemony whipped cream: Pour the whipped cream prepared the day before into a bowl. Whip it into a chantilly using an electric whisk.
Add the powdered sugar and gently mix. Finish by adding a bit of lemon zest.
Chop all the fruits into pieces.
The assembly: on one of the two sponge cakes, place half of the whipped cream. Then add half of the fruit. Layer the second sponge cake on top. Add the remaining whipped cream and garnish with the rest of the fruit. It's ready!