My parents just got back from Greece and since it’s their 30 year anniversary next week I wanted to make them something special; of course I couldn’t hold it back until then and so we had a slice of this fully raw strawberry shortcake. The recipe is from FullyRawKristina and simply watching her videos brings me pure joy – pure joy, I think that’s what she says in her videos all the time as well. This recipe is for a strawberry shortcake and since strawberry-season is slowly coming to an end there couldn’t be a better occasion for it to be made. Let me just say this much: You’ll need loads of dried fruits for the shortcake crust, it’s a pain in the … (well, you know what I mean) to process them all without a strong food processor (yes, I do have a Vitamix, but it won’t do this job), but as a result you’ll get an estimated 10pound of delicious shortcake!
I really wasn’t bored home alone this week; the horses and dogs want to be fed and worked with and the yard needs at least as much attention, not to mention all the water now that temperatures are in the high 80’s again. So my days were rather busy, but I still took some time for myself; I went running nearly everyday and I made some delicious meals with veggies from our garden. To me cooking is relaxing, it might not work out the way I’ve planned it, but I’m learning to deal with this!
And this is definitely one of the recipes that didn’t quite work out the way I was expecting it. Let’s first look at Kristina’s masterpiece:
I started with the crust which you’ll need one to two pounds of dates, one pound of figs and mulberries as well as cinnamon and vanilla for. I didn’t have mulberries, nor do I have a powerful enough food processor – putting it in the Vitamix is bad idea, it overheated immediately! Instead I added a tbsp of lemon juice, grabbed a tough knife and started chopping; twenty minutes and two hurting hands later it had a consistency as shown on the picture – I like it and the lemon added a nice touch to it!
Next are the strawberries – freshly sliced strawberries! Overall I used two pounds of strawberries, but for the second layer you’ll need only enough to cover the crust with two to three layers. Now the Vitamix comes into play – for the cool whip. A frozen banana is mixed with a cup of cashews, some coconut (I used flakes since I didn’t have fresh ones), vanilla and roughly two cups of almond milk; it should be creamy, but still viscous.
Now it’s time to chop up some more strawberries and layer them on the cream before you’ll use the remaining ones, add them to the cool whip and blend them in the Vitamix. This strawberry cool whip is the next layer which is than topped with more slices of strawberries and a glaze made from strawberry purée. I added some almond flakes – just ‘cuz…
Around 10pm I got done with this cake (much later then expected – I had to go and buy more dates) and put it in the freezer. When my parents arrived I took it out and an hour later we wanted to try it. Well, the consistency was about right for it to be cut with a strong knife, but definitely too frozen to be eaten. Unfortunately if you’ll wait too long, the whip will start and melt so you gotta find the right time when it’s somewhere in between! Anyhow, it was a fun cake to make; Kristina’s videos entertaining as always and my parents enjoyed it – at least they said they did.
Welcome home 🙂