There are two things at play in this recipe for French strawberry shortcake from the grill.  One is my brand, new, fancy Weber gas grill that has taken pride of place in my back courtyard.  Two is my darling daughter Fiona’s predilection for loving and not eating animals.  Sometimes she is flexitarian, but mostly she eschews animal products of any kind.

I’ve taken on the challenge of trying to prepare some of her favorite dishes using the best possible, most close to the land and soil products that I can find. What I mean by that, mostly, is no margarine and few soy products.  And of course, I’m always looking for dishes I can prepare on the grill.

 

Sometimes recipes don’t translate, but this one for strawberry shortcake does, perfectly.  It’s a family (and everyone else) favorite, because the shortcake is so light and, usually, buttery. Here it is delicious in a different way because there is no butter, but some coconut oil and, instead of cream, a blend of soy cream and almond milk. The result is still so absolutely delicate and tender that it is good enough to share with you.

And it’s baked on the grill (on a plancha), so on the hottest day of early summer (like the ones we’ve just had), when the strawberries are warm and juicy and sweet, you can make this without heating up your kitchen.   Will modern wonders never cease?

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Strawberry Shortcake from the Grill
Strawberry Shortcake from the Grill
Servings
People
Ingredients
Servings
People
Ingredients
Strawberry Shortcake from the Grill
Instructions
  1. Astuce: Put the coconut oil in the refrigerator and keep it there even after you’ve measured it, so it is solid and incorporates well into the flour when you mix them together. And do add that touch of sugar to the berries and let them sit. The sugar encourages the berries to give up their juices, which are then absorbed by the shortcake. Miam!
  2. Combine the berries with 1 tablespoon of sugar and toss. Set them aside at room temperature, covered.
  3. Sift together the flour, salt and baking powder onto a piece of parchment paper. Transfer it to the bowl of a food processor fit with the knife blade. Add all but 1 tablespoon of sugar, pulse once or twice, then add the coconut oil and pulse until the mixture is about the size of coarse cornmeal, five or six times.
  4. Whisk together the soy cream and the almond milk in a small bowl.
  5. Transfer the mixture to a large bowl and fold in the soy cream mixture until the dough holds together. It will not be wet, but will hold together.
  6. Press the dough into a 9-inch (22.5cm) circle on a piece of aluminum foil. Cut the dough into 8 equal-sized pieces. Sprinkle the remaining tablespoon of sugar in an even layer on top of the dough.
  7. Preheat the gas grill with the plancha to 425F (220C).
  8. When the grill and the plancha are hot, transfer the dough on the aluminum foil to the plancha, cover the grill and bake the shortbread until it is puffed and golden, which will take 12 to 18 minutes. The baking time depends on the grill you are using; check the shortcakes after 12 minutes.
  9. When the shortcake is baked, transfer it immediately to a wire rack to cool. After about 10 minutes, remove the aluminum foil and return the shortcake to the rack to cool complete. To serve, divide the shortcake among 8 plates. Top each with an equal amount of the berries. Garnish with the mint leaves if desired, and serve.
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SHORTCAKE, JUST THE CAKE - NON-VEGAN VERSION
SHORTCAKE, JUST THE CAKE - NON-VEGAN VERSION
Servings
Ingredients
Servings
Ingredients
SHORTCAKE, JUST THE CAKE - NON-VEGAN VERSION
Instructions
  1. Sift together the flour, salt and baking powder onto a piece of parchment paper. Transfer it to the bowl of a food processor fit with the knife blade. Add all but 1 tablespoon of sugar, pulse once or twice, then add the butter and pulse until the mixture is about the size of coarse cornmeal.
  2. Add 1 cup of cream (250ml) all at once, and lightly . mix until the dough gathers together but doesn't completely adhere. Be very careful not to over mix. If you are using a food processor, pulse just two or three times.
  3. Turn the dough out onto a well-floured surface, dust it lightly with flour, and press it down with a rolling pin until it is somewhat rectangular in shape and about 1/2-inch (1.25cm) thick. Fold it in thirds like a business letter, and turn it one quarter turn (90 degrees). Lightly flour it and gently press it out again until it is an even rectangle, about 1/2-inch (1.25ml) thick, fold it in thirds, and turn it another quarter turn.
  4. Press the dough into a 9-inch (22.5cm) circle on a piece of aluminum foil. Cut the dough into 8 equal-sized pieces. Sprinkle the remaining tablespoon of sugar in an even layer on top of the dough.
  5. Preheat the gas grill with the plancha to 425F (220C).
  6. When the grill and the plancha are hot, transfer the dough on the aluminum foil to the plancha, cover the grill and bake the shortbread until it is puffed and golden, which will take 12 to 18 minutes. The baking time depends on the grill you are using; check the shortcakes after 12 minutes.
  7. When the shortcake is baked, transfer it immediately to a wire rack to cool.
  8. Using a chilled whisk or electric mixer attachment and bowl, whip the remaining 1 cup (250ml) of cream with the vanilla and the confectioners' sugar until it holds soft peaks.
  9. To serve, divide the shortcake among 8 plates. Top each with an equal amount of the berries and a big dollop of whipped cream. Garnish with the herb leaves if desired, and serve.
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2 Responses to Strawberry Shortcake from the Grill

  1. Dawn Murrietta says:

    Love this idea! The recipe is like scones, cooked on a grill ❤️ Lovely

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