I feel like I could eat these fluffy little shortcakes covered in sweet berries every day and never get tired of them. I put a bit of a spin on traditional strawberry shortcakes and made this shortcake lighter and airier. Then to make life even better, I used blackberries, blueberries and cherries! If you make these for guests, don’t be alarmed if you see them closing their eyes and shoveling these shortcakes into their mouths. It’s necessary.
Serves: 3 to 6
1 cup (144 g) fresh blackberries, sliced in half
1 cup (100 g) fresh blueberries
1 cup (225 g) fresh cherries, pitted and sliced in half
¼ cup (48 g) plus 3 tbsp (36 g) vegan sugar, divided
2 cups (240 g) all-purpose flour
2 tsp (8 g) baking powder
½ tsp baking soda
1 tsp salt
1 cup (240 ml) canned coconut cream or full-fat coconut milk
½ cup (120 ml) nondairy milk
Coconut Whipped Cream or store-bought vegan whipped topping (optional)
Preheat the oven to 400°F (204°C). Spray an 8 x 8–inch (20 x 20–cm) baking pan with nonstick cooking spray.
Combine the blackberries, blueberries and cherries in a medium bowl. Sprinkle ¼ cup (48 g) of the sugar on top of the blackberry mixture and toss the berries to coat them all in the sugar. Transfer the bowl to the fridge.
Sift the flour, baking powder and baking soda into a large bowl. Add the remaining 3 tablespoons (36 g) of sugar and salt.
Add the coconut cream and milk to the flour mixture. Whisk until fully combined.
Pour the batter into the prepared baking pan. Spread it out evenly.
Bake the shortcake for 15 to 18 minutes, or until the shortcake is golden brown and a toothpick inserted into the center comes out clean.
Let the shortcake cool completely, then cut it into 6 squares. Serve a single layer of shortcake with the blackberry mixture on top for 6 servings, or serve a double layer of shortcake with the blackberry mixture between the layers for 3 servings. Top with the Coconut Whipped Cream (if using).