I crafted together this decadent, mature dessert to accompany my seitan shake n’ bake. It’s really a cobbled together recipe of macadamia creme, fat-free scones, and balsalmic-infused strawberries. I sliced the scones in half and layered with berries and then macadamia creme. On top, I added another layer of berries and creme, and then topped the whole damn thing with a generous squirt of soy-whip vegan whipped cream. The scone recipe comes to us courtesy of Fat Free Vegan, except that I added a tablespoon of vegan white sugar to the batter. They were delicious for fat free scones. By that I mean that they were dense, chewy, and sweet, but not the same as if I had used a full-fat shortcake. I actually think that they translated well into this recipe, which was meant to be more of a grown-up strawberry short cake. After the jump, please find my recipes for balsamic strawberries and macadamia creme.
Balsamic Strawberries
  • 2 TBSP agave syrup
  • 6 strawberries, hulled and cut into slices
  • 1 tsp balsamic vinegar
  • 1/4 tsp. cinnamon
Mix together the agave, vinegar, and cinnamon. If needed, you may add a few teaspoons of sugar. Since my macadamia creme is so sweet, I elected not to.
Cover and refrigerate for at least 4 hours.
Macadamia Creme (adapted from Vegan with a Vengeance)
Blend together the following until it forms a thick creme, which will be nutty in color.
1/4 c. raw macadamia nuts that have been toasted at 350 degrees for 5 minutes
1/4 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 TBSP vegetable or canola oil
1/4 c. plus 2 TBSP unsweetened soy milk
Store covered and refrigerated for up to 2 days.