Strawberry Shortcake



Strawberry Shortcake

Since I love tofu and eat it just about every day, I borrowed Tofu Cookery (25th Anniversary) by Louise Hagler from the library.  It's an older book and I wish the photos were more attractive but I'm interested in trying quite a few recipes.  Today was a beautiful, sunny, Sunday afternoon and I didn't want to spend a lot of time in the kitchen.  This recipe for Strawberry Shortcake caught my eye and the whole family was happy with my choice and the results. 

I thought the shortcake dough (which contains silken tofu) was rather sticky but they baked up perfectly.  I'm not used to working with biscuit dough so I'm sure it was fine.  They were tender and not too sweet, the very bottoms where browned from the baking pan were slightly tougher.  The Sweet and Creamy Topping which I also made from silken tofu (although the recipe called for regular), had a mild sweet flavour.  I added an extra couple of teaspoons of lemon juice because I thought it was initially a bit too bland.  We ate the shortcake and cream with fresh cut strawberries which makes this a great summer dessert but next time I think I will add some type of strawberry sauce or maybe just macerate the strawberries for a while before serving to make them juicier.  All in all, this was a successful dessert despite my nit-picking and I will definitely make it again. 

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Kathryn made the most delicious looking Black Bean Tempeh Stir-Fry dish last week (she's ahead of lazy me again) over at The Hedgehog in the Kitchen.  Check it out here!