ABOUT THE RECIPE:
This delightful No-Bake Vegan Strawberry Shortcake recipe by Nava Atlas makes a quick, tasty and fun spring or early summer dessert! With just 5-simple ingredients, and short prep time, it’s easy enough to make as an everyday treat or for special occasions.
Makes: 6 shortcakes
1 pint strawberries
1/4 cup all-fruit strawberry preserves
18-ounce tube polenta
Vegan butter, as needed
1 container vegan whipped cream (see note)
Remove hulls from the strawberries and slice very thinly. Cut up any large slices in half to make smaller pieces. Reserve 6 small unsliced halves for topping, if desired.
Combine the strawberries and 1/4 cup preserves, more or less to coat, in a small bowl and set aside.
Cut away a little from the puckered ends off from the polenta, then cut the rest into 12 equal slices. They’ll be about 1/2 inch thick.
Heat enough vegan butter to coat a wide skillet or griddle. Cook the polenta slices in a single layer until golden and slightly crusty, about 7 minutes on each side. If you’d like, replenish with more vegan butter before flipping to the second side.
Remove from the skillet to a platter and allow to cool to room temperature, or until ready to serve. If you’re impatient and apply the whipped cream to warm polenta, you’ll get a runny mess!
When ready to serve, layer as follows: A slice of polenta, a small dollop of whipped cream, a few slices of strawberry, another slice of polenta, more whipped cream, a half strawberry (or a few more slices if you didn’t reserve halves).
Pass around any unused strawberries and more whipped cream to spoon onto individual shortcakes.
Garnish with small mint leaves.
Notes from Nava:
Some brands of vegan whipped cream to look for include: So Delicious Coco Whip or Soyatoo Soy Whip or Rice Whip.