This title has me hollering!
But it is exactly what it says it is!
When you are not trying to make a whole giant Strawberry Shortcake
You make a petite strawberry short loaf!
Hollow out the middle and then stuff it up!
this Strawberry Short Loaf comes together in about 2 hours
and the longest part is waiting for the loaf to cool!
My famous bakery yellow cake gets baked into a loaf pan
and while that is in the oven a bunch of strawberries are cooking down to a chunky compote
vegan whipped cream practically makes itself at this point
AND THAT IS IT!
Not sponsored by any product or company below
Notes for Success
Soy milk is the only milk that will sour upon adding vinegar for our mock “buttermilk” Of course you can use any plant milk of your choice if you are staying away from soy but it is a great idea to use the VANILLA variety to take advantage of that extra vanilla flavor!
Sugar free substitutes work great in all of the recipes listed from the compote to the whipped cream and even for the cake! Be sure to read all about Sugar Free Baking here for the best results!
Gluten Free also works like a dream in this cake recipe with no other changes needed! Using a 1:1 Blend will give the best results
Country Crock vegan whipped cream is all I can find near me nowadays but any brand you love the most will work! Read & watch my video where I am Comparing All The Vegan Whipped Creams
As well as my homemade recipe here!
Strawberry Short Loaf
Ingredients
For the Vanilla Loaf
- 1½ cup Plant Milk 355ml
- 2 teaspoons Vinegar 10ml
- 1 cup Vegetable Oil or Melted Vegan Butter 237ml
- 1½ cups Granulated Sugar 300g
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract 10ml
- 3 cups All Purpose Flour 375g
- 2 teaspoons Baking Soda
For the Strawberry Compote
- 1½ cups Fresh or Frozen Strawberries
- 2 Tbs Water
- 0-¼ cup Granulated Sugar
- 1 teaspoon Cornstarch
- 2 teaspoons Water
For the Icing & Garnish
- 1 cup Vegan Whipped Cream
- 2 ounces Freeze Dried Strawberries *optional
Instructions
- Preheat the oven to 350F & grease & parchment line a standard loaf pan
- Combine the vegetable oil or melted vegan butter with the vanilla extract & set aside
- Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour in the wet ingredients (this will be the plant milk mixture & the oil mixture) Whisk smooth by hand about 30 strokes
- Pour the batter into the prepared pan *leaving out about 2 cupcakes worth of batter- I'm sorry this recipe is not exact to fit into a loaf pan if you add all the batter it will overflow in the oven
- Bake immediately in the preheated 350°F oven for 25 minutes, then turn the oven temperature down to 325°F to bake the rest of the way, approximately 20 minutes more. When you gently press the center the loaf should be springy to the touch with no raw batter. Or do the toothpick test for moist crumbs.
- Cool in the pan until you can safely touch without burning yourself then turn it out out onto a cooling rack to cool the rest of the way.
- Now prepare the strawberry compote: In a small sauce pot combine the chopped strawberries with the optional sugar & first measure of water over medium heat until it comes to a low boil
- Combine the 2 teaspoons water with the cornstarch & whisk to a slurry add this to the boiling berries & stir for 15 seconds
- Remove from the heat & cool completely to cold while you prepare the whipped cream according to the package of the brand you are using
Notes
Leave a Reply