For the past few weeks we've finally been able to enjoy some strawberries. I buy almost everything organic, but I do compromise from time to time (check out the 2010 Dirty Dozen). However, strawberries are one thing I WILL NOT compromise on (and now there's even better reason to stick to organic). Because organic strawberries are only around for a limited time it makes them such a special treat for us.
Whole Foods has had their organic strawberries in for a few weeks now, and they've been pretty good. At least I thought they were good. That was before I tasted the beautiful, fresh, ripe organic strawberries that came in my CSA share this week. Wow! Tender, sweet, and bursting with flavor these berries were just calling out to be paired with a shortcake.
Ms. M's been on me to make some chocolate dipped strawberries, but these were just too tender and too delicious to drowned in chocolate. Shortcake was all that would do. Taking Ms. M's request into consideration, I thought "why not put chocolate in the shortcake", and make us all happy. The result was a deliciously moist shortcake, speckled with melty chocolate chips.
Here's my recipe for Chocolate Chip Shortcake. Enjoy!
1 1/4 cup whole wheat pastry flour
3 Tbs raw sugar
1/2 Tbs baking powder
1/8 tsp salt
1/3 cup vegan chocolate chips
1/4 cup vegan margarine (I used Earth Balance)
1/2 cup plain So-Delicious Coconut Milk Beverage (or other non-dairy milk of your choice)
Preheat oven to 400 degrees. Lightly spray a rectangular cake pan or a small loaf pan. In a large bowl, combine first 5 ingredients. Cut in margarine using a pastry cutter or knives. Stir in coconut milk and combine well. Pour into prepared cake dish and bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
Cool completely and serve topped with fresh organic strawberries.