Warm summer days and al fresco dining call for desserts that reflect the bounty of summer fruit making a berry shortcake the perfect choice. Since whipped topping is key to this cake, it’s the type of treat I was sure I’d have to say goodbye to forever when I moved to a plant-based diet. Luckily I learned how to make my own coconut whipping cream and nowadays there are canned versions of coconut whip cream if you don’t want to bother making your own.
Whether you prefer strawberries, raspberries, blueberries or a mix of berries, this cake will be a showstopper. The coconut whipping cream is so light and fluffy, you may just choose to replace the real thing in all your cooking.
Basket Of Berries Shortcake
Serves 8
Cake
1 ½ cups all-purpose flour
2/3 cup sugar
1 tsp baking soda
1/8 tsp salt
1 cup almond milk
1/2 cup canola oil
1/8 cup apple cider vinegar
1 Tbsp vanilla extract
1 ½ cups berries of choice
Coconut Whipping Cream
Note: this should be made and chilled for at least 8 hours prior to using
1 can full fat coconut milk or coconut whipping cream (see note below)
¼ cup icing sugar
Make the Coconut Whipping Cream
Drain the can of coconut milk of any liquid. It is critical that you remove as MUCH liquid as possible or else your whipping cream won’t actually whip. Believe me, it’s happened to me and it can be very stressful!
Add coconut milk and icing sugar to a steel bowl. Whip using a hand beater at medium speed until all sugar is absorbed. Then increase speed to high and beat for 2-3 minutes until cream is slightly stiff so that peaks can be formed with a spoon. Refrigerate while you make the cake.
Make the Cake
Preheat the oven to 350 degrees F.
Grease an 8 or 9 inch cake pan and either grease the bottom or line with parchment paper.
Whisk flour, sugar, baking soda, and salt in a medium bowl. In a separate bowl whisk almond milk, oil, vinegar, and vanilla. Pour the liquid mixture into the dry and whisk just until combined. Be careful not to overmix.
Pour batter into the pan and bake for 30-35 minutes, rotating halfway through baking time. Before you pull it out of the oven, be sure to do the tried and tested toothpick test!
I like serving this cake ‘deconstructed’ and allowing guests to spoon the whipped cream and berries on themselves.
NOTE:
Make sure your coconut milk is refrigerated overnight before using. I keep a couple of cans of coconut milk in my fridge at all times so I always have one when I need it for coconut cream.
I also place my steel mixing bowl and the beater ‘arms’ in the freezer for 10 minutes just prior to using them as that helps the whipping cream to properly whip into the desired consistency.
Wine Pairing.
Brachetto d’Acqui is a sparkling, red Italian wine that is slightly sweet and full of ripe berries. It’s a gorgeous, intense pink colour with lovely aromas of strawberries and cherries. Serve it slightly chilled with this cake for a truly perfect pairing.
For a non-alcoholic pairing, try the Grüvi bubbly rosé. It has a light, pink colour and the slight tartness works as a great palate cleanser for this shortcake.
