Plant-Based Strawberry Shortcake Tarts


Plant-Based Strawberry Cake Method
  • Mix all ingredients on low speed for 2 minutes, scrape and then 3 minutes on medium speed. 
  • Deposit 60g per 3inch fluted tart pan. 
  • Bake at 365° F for 22-25 minutes or until baked through.

Whipped Strawberry Topping Method
  • Whip on medium speed to a firm peak consistency. 
  • Reserve in the refrigerator until needed.

  • Spread 10g Topfil Strawberry over the inverted cake. 
  • Arrange 30g of sliced strawberries on top of the Topfil. 
  • Spread 10g Harmony Sublimo over the berries. 
  • Place a 10g quenelle of Whipped Strawberry Topping on top. 
  • Decorate with 2g of crushed pistachios and chocolate decor.

About this Recipe:

Complexity level:  

Assembly for 25 portions:

  • Baked Plant Based Strawberry Cakes - 25 each
  • Topfil Strawberry - 250g
  • Sliced Strawberries - 750g
  • Harmony Sublimo - 125g
  • Whipped Strawberry Topping - 250g
  • Pistachios - 50g
  • Chocolante Plant-Forward Cacao-Trace 60% decor - 50g


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