Plant-Based Strawberry Shortcake


Strawberry Cream Method
  • Whip Ambiante to stiff peak then fold in Topfil Strawberry and Bavarian Cream until incorporated.

Plant-Based Cake Method
  • In a mixer with a paddle, blend the water, oil and cake mix on low speed for 2 minutes. 
  • Scrape bowl and paddle. Mix for 3 minutes on medium speed. 
  • Spread 1200 g on a half sheet and bake at 365°F for 35 minutes or until baked through.

Plant-Based Cookie
  • Incorporate soften margarine with cake mix and combine well. 
  • Refrigerate and sheet into a flat dough and cut desired shape. 
  • Bake at 350°F for 9 minutes.

Plant-Based Glaze
  • Combine sugar and agar. 
  • Pour in water and bring to a boil for 2 minutes. 
  • Emulsify coconut milk, cocoa butter and plant-based color. 
  • Ready for use.

  • Pipe strawberry cream into silicone mold and push in frozen Topfil Plus Strawberry insert followed by Plant-based cake. 
  • Once frozen glaze with Plant-based glaze and place dessert on cookie. 
  • Chocolate decor and fresh strawberries are optional.

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