We picked up a pint of strawberries this weekend at the Cheverly Community Market, got another pint in our Clagett Farm share and picked about three pounds at the farm on Saturday. So...what to do with all those strawberries?
Yes, yes. Eat them. Good for you, literal one. Head of the class.
Now, for those of you who want to do something with else with the strawberries...
Vegan Strawberry Shortcake with Soy Cream
(Measurements are approximate, as I made this Maggie, and three-year olds don't subscribe to any laws of measuring. Or physics. Laws in general, really.)
2+ lbs. strawberries, cleaned, hulled and cut into quarters
1/4 c. granulated sugar (more or less, depending on the sweetness of the berries)
1 package silken tofu
1/2 c. confectioner's sugar
1 tbs. vanilla extract
1 tsp. almond extract
1 1/2 tbs. fresh mint, julienned
1 tbs. fresh lavender flowers
Sprinkle the granulated sugar over the strawberries and stir. Set aside and allow the strawberries and sugar to work their magic and make a syrup.
Put the silken tofu in a mixer and mix at high speed, about 2-3 minutes. Clean the sides of the bowl frequently so that all the tofu is mixed and very smooth. When the tofu is about the consistency of a thin pudding, add the confectioner's sugar and beat until Incorporated. Add the vanilla and almond extracts and beat, then the fresh herbs. Chill.
You can use any (vegan) biscuit recipe with this (maybe avoid one with sugar, since there's already a lot here.) I prefer the biscuits from the vegan biscuits & gravy recipe in Vegan with a Vengeance (okay, I had some already made up.) When I made them, I used a shot glass to cut them into small rounds, and that's a perfect size for this recipe. Yes. A shot glass. Many uses, many uses.
For each serving, open three biscuits on a plate and spoon strawberries with some syrup over the top. Spoon some tofu, then finish with a few more strawberries (no syrup!) If you really wanted to be fancy, you could add some lavender or mint leaves to the top. That's pretty fancy, though.