Strawberry Shortcake
This Strawberry Shortcake is a fresh, feel-good take on the classic dessert, but made completely oil-free and refined sugar-free. Fluffy shortcake biscuits made with PLANTSTRONG Cornbread & Muffin Mix provide the perfect base for layers of naturally sweet macerated strawberries and a rich, protein-packed tofu vanilla “whipped cream.” Whether you’re looking for a lighter plant-based dessert for summer or a new way to enjoy strawberries in season, this easy recipe delivers all the flavor without the heaviness of traditional shortcake.
Strawberry Shortcake
PLANTSTRONG Team
Rated 3.1 stars by 26 users
Category
Dessert
Craving a classic strawberry shortcake, but want to keep it plant-based, oil-free, and refined sugar-free? This better-for-you version delivers on all fronts. Tender biscuits made with the PLANTSTRONG Cornbread & Muffin Mix pair perfectly with juicy, naturally sweetened strawberries and a luscious tofu-based vanilla “whipped cream.” It’s an easy, wholesome dessert that celebrates peak-season berries—perfect for warm-weather gatherings or anytime you want a light, satisfying treat.
Ingredients
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1 bag PLANTSTRONG Cornbread and Muffin Mix (Gluten-Free or Regular)
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1/3 cup date sugar
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1/2 tsp sodium-free baking powder
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3/4 cup applesauce
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1 tbsp lemon juice
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1 cup strawberries, sliced
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2 tsp applesauce
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12oz (340g) silken tofu (we recommend shelf stable for this)
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1 tsp vanilla paste (or vanilla extract)
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1 tbsp pure maple syrup (sweetened to your preference)
For the biscuits
For the strawberries
For the whipped "cream"
Directions
Preheat oven to 425℉ and line a sheet pan with parchment paper.
Combine plant milk and 1 tbsp lemon juice.
In a large bowl, whisk together cornbread and muffin mix, date sugar and baking powder. Add applesauce and work into the dough, until dough is mixed together and a few pea-sized clumps remain.
Make a well in the center of the mixture and add just a little bit of the plant milk and lemon juice mixture. Toss with a fork until incorporated. Gradually add more liquid and stir just until the dough is evenly damp and shaggy, being careful not to overwork the dough too much. Add more plant milk as needed, 1 teaspoon at a time, if the dough is still too dry.
Drop 9 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1½ inches of space between each mound and gently padding any stray bits of dough back into place as you work. Bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
Slice strawberries and mix with just a bit of applesauce. Let sit at room temperature, stirring occasionally.
Combine ingredients for the tofu cream in a blender and blend until smooth. If your tofu cream is too runny, you can add a tsp of cornstarch. If you have time and want a thicker consistency, set the cream in the fridge for 30 minutes to 1 hour or so.
Slice biscuits in half, top with whipped cream and strawberries, and serve.
