Easy Strawberry Shortcake Dairy or Parve

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strawberry shortcake with coconut frosting

The coconut whipped cream in the parve version of this Strawberry Shortcake tastes so incredibly good, you won't believe that it's pareve. Use this recipe to replace any whipped cream for your guests who are vegan, soy free, or those who just don't want to eat the chemicals known as non-dairy whipped topping. If using frozen strawberries, make sure to only buy the Bodek PREMIUM frozen strawberries, which come in re-sealable black and peach bags in the frozen aisle of your kosher supermarket. These strawberries are pretty enough for garnishes, even though they are frozen. Other frozen strawberries won’t be as nice. Make sure to follow the directions for defrosting them, so that they retain their naturally pretty shapes.  All you have to do is arrange whole frozen strawberries in one single layer, over a double layer of paper towels. While still frozen, so as to retain the shape of the strawberries, slice half of the strawberries into thin slivers. Allow strawberries to defrost.

Enjoy the recipes for whichever one works for you:

Parve Strawbeery Shortcake

Dairy Strawberry Shortcakes

non dairy strawberry shortcake

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now.