Summer is coming to an end, but I’m not so sure I’m ready! I mean I do love Fall and can’t wait to switch up my wardrobe, prepare for football season and begin creating all new inspiration and designs for Posh, but there’s something about the warmth of the sunshine, long nights and outdoor activities that have a hold on me.
The seasons switch so abruptly where I live and I’m not prepared for the grey clouds and continuous rain that we experience in the NW shortly after September arrives. I guess I’ve got the end of summer blues. But to hold on a little bit longer, I’ve recreated one of the sweet treats from my daughter’s 4th birthday to remind me of the many good moments we experienced this season.
Mini Strawberry Shortcake (V)
The strawberries in this shortcake combined with the brightness from the lemon zest and adorable miniature homemade biscuits are enough to put a smile on anyone’s face. The chevron party flags and adorable polka-dot baking cups just add to the overall cuteness and cheeriness of this favorite, perfect for summer reminiscing.
If you have no dairy sensitivities, feel free to use regular dairy whipping cream and butter for this recipe.
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chilled vegan butter (1 stick)
1 cup coconut milk
1 pint strawberries
1 teaspoon sugar
zest from 1 lemon
1 can chilled full fat coconut milk
1 tablespoon powdered sugar
Start by cutting your strawberries into 1 inch pieces. Place them in a bowl with one teaspoon sugar and zest from one lemon to macerate for a few hours.
For the vegan Biscuits
Combine flour, sugar, baking powder and salt into a large bowl.
Cut in butter. Mixture should resemble corse crumbs.
Pour in coconut milk and stir until dough forms being careful not to over-mix.
Gently roll dough onto floured surface.
Roll out dough and cut into round shapes.
I used the mouth of a champagne glass to achieve the miniature shape.
Line baking sheet with parchment paper and bake in the oven at 425 degrees for 5-7 minutes (or until golden brown)
Biscuit Recipe adapted from: Taste of Home
Vegan Whipped Cream
Place 1 can of full fat milk in the fridge to chill overnight.
Remove from fridge, open can and spoon out the only the cream from the can, leaving the excess liquid behind.
Place the thick cream in a mixing bowl w/ whisk attachment and mix on high for about 4-5 minutes.
Sweeten as desired.
It should resemble whipped cream at this point and makes a delicious dairy free topping.
Top cooled biscuit with macerated strawberry and lemon zest mix. Finish with a dollop of vegan whipped cream. Enjoy!
You can serve these in mini baking cups like the ones seen in this post (I will have them available in my shop soon), or make them to order.
Whimsical, bite size (aka adorable) and bursting with some of my favorite flavors from the season.
Here’s a photo of the same shortcake we served at my daughter’s 4th birthday! Such great memories.
How are you all enjoying your last few days of summer? Whether you’re throwing an end of summer bash, or looking for a recipe to remind you of how fabulous your summer was, I hope you give this one a try!
Check back soon.
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