Being born in July, strawberry shortcake was my de facto birthday treat for years. Don't ask me why I finally decided to attempt a raw version of this childhood favorite right at the end of strawberry season. Not great timing I know, but what can I say?
My friend and gifted chef, Chantale, offers a fantastic shortcake at her
raw deli so I thought I'd see what I could come up with.
Strawberry Shortcake
Inspired by Cafe Gratitude's
I Am Rapture
This recipe is for a 6" diameter pan or tub.
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup dried coconut
1/2 cup cashews
Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin*
Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
I ended up having too much cream for the cake, but not to worry; I'm sure I'll find a few other uses for it.
To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.
Carmella's Notes:
~ You can replace the lecithin with 1 tbs + 1 tsp psyllium flakes (NOT powder), you will have to let the cream set in the freezer rather than in the fridge. The consistency won't be as fluffy and hold its shape as well at room temperature.
~ In order for each layer to retain its distinctive shape, it's key to let the whipped cream layer set in the fridge before patting down the cake layer. Yah, yah, I know it's just for visual purposes, but hey, remember that we taste with our eyes first.
~ For a simpler version of this, simply put a cake layer, followed by strawberries. Top with whipped cream and let set in the fridge. Decorate with strawberry slices and serve. Perhaps not as impressive but definitely still as delicious!
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