In a previous Vegetarian Journal article titled Beyond Strawberry Shortcake, writer Debra Daniels-Zeller states “One
of America’s favorite desserts, strawberry shortcake, became popular in the
mid-1800s. It was originally a rich pastry with fruit baked inside that
eventually evolved into a sweet biscuit pastry topped with fresh strawberries
and fresh cream. Today, there are countless versions that use various cakes,
such as sponge cake, pound cake, angel food cake, and the traditional biscuits.
Many of the shortcake biscuit recipes are ultra-rich, calling for up to a stick
of butter and then cream added on top of that. And, of course, they all call
for the traditional strawberry topping with subtle variations.
The concept of using different toppings once occurred to me when I had
an abundance of apricots and cherries a few years ago. I created a
lavender-vanilla flavoring base for the fruit and layered the fruit between two
halves of sweet maple-orange biscuits. Then, I topped it with my favorite
vanilla soy yogurt.
I was soon hooked on the great shortcake experiment, using cooked and
raw fruits. Eventually, I moved on and used raw vegetables and finally cooked
vegetables as sides and main dishes. Now, I often keep frozen sliced biscuits
on hand, ready to thaw for quick dinners or easy desserts.”
In this article, you’ll find
Savory Onion Shortcake Biscuits
Asparagus-Tempeh Shortcake Topping
Apricot-Cherry Shortcake Topping
Orange-Maple Shortcake Biscuits
Spicy Tomato Shortcake Biscuits
Orange-Berry Shortcake Topping
Tomato-Cucumber Shortcake Topping
Black Bean Salsa Shortcake Topping
Cabbage and Carrot Shortcake
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