In a previous Vegetarian Journal article titled Beyond Strawberry Shortcake, writer Debra Daniels-Zeller states “One of America’s favorite desserts, strawberry shortcake, became popular in the mid-1800s. It was originally a rich pastry with fruit baked inside that eventually evolved into a sweet biscuit pastry topped with fresh strawberries and fresh cream. Today, there are countless versions that use various cakes, such as sponge cake, pound cake, angel food cake, and the traditional biscuits. Many of the shortcake biscuit recipes are ultra-rich, calling for up to a stick of butter and then cream added on top of that. And, of course, they all call for the traditional strawberry topping with subtle variations.

     The concept of using different toppings once occurred to me when I had an abundance of apricots and cherries a few years ago. I created a lavender-vanilla flavoring base for the fruit and layered the fruit between two halves of sweet maple-orange biscuits. Then, I topped it with my favorite vanilla soy yogurt.

     I was soon hooked on the great shortcake experiment, using cooked and raw fruits. Eventually, I moved on and used raw vegetables and finally cooked vegetables as sides and main dishes. Now, I often keep frozen sliced biscuits on hand, ready to thaw for quick dinners or easy desserts.”

In this article, you’ll find recipes for:

Savory Onion Shortcake Biscuits

Asparagus-Tempeh Shortcake Topping

Apricot-Cherry Shortcake Topping

Orange-Maple Shortcake Biscuits

Spicy Tomato Shortcake Biscuits

Orange-Berry Shortcake Topping

Tomato-Cucumber Shortcake Topping

Black Bean Salsa Shortcake Topping

Cabbage and Carrot Shortcake Topping

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