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Categories:
flour sugar baking powder salt almond oil almond milk vanilla extract almond turbinado sugar fresh raspberries confectioners sugar lemon juice vanilla salt light whipped cream
Viewed: 37 - Published at: 7 years agoIngredients
- 3 cups flour
- 13 cup sugar
- 1 1/2 Tbs. baking powder
- 1 tsp. salt
- 6 Tbs. canola or almond oil
- 3/4 cup almond milk, plus more for brushing tops of shortcakes
- 1/2 tsp. vanilla extract
- 18 tsp. almond extract
- 1/4 cup turbinado sugar, optional
- 4 cups fresh raspberries, blueberries, and/or strawberries (1 lb.)
- 1/2 cup confectioners sugar
- 2 Tbs. lemon juice
- 4 drops vanilla extract
- Pinch salt
- 2 cups light whipped cream
Method
- To make Shortcakes: Preheat oven to 425F, and coat baking sheet with cooking spray.
- Stir together flour, sugar, baking powder, and salt in large bowl.
- Stir in oil until mixture resembles coarse meal.
- In separate bowl, whisk together almond milk, vanilla extract, and almond extract.
- Stir almond milk mixture into flour mixture until soft dough forms.
- Turn out dough onto floured work surface, and roll to 1-inch thickness.
- Cut out 8 Shortcakes with 21/2-inch round cutter.
- Transfer to prepared baking sheet, brush Shortcake tops with almond milk, and sprinkle with turbinado sugar, if using.
- Bake 12 to 15 minutes, or until Shortcakes are golden brown.
- Cool 10 minutes.
- Meanwhile, to prepare Topping: Combine berries, confectioners sugar, lemon juice, vanilla extract, and salt in bowl.
- Let stand 10 minutes.
- To serve: Split Shortcakes in half, and place bottoms on serving plate.
- Top with 1/4 cup berry mixture and 2 Tbs.
- whipped cream.
- Place tops of Shortcakes slightly askew on top, and add remaining 1/4 cup berry mixture and remaining 2 Tbs.
- whipped cream.
