Pam’s Vegan Strawberry Shortcake: An Old Fashioned Favorite

Recipe courtesy of : 
Chef Pam Brown


Here’s the coolest of recipes for hot summer days. Our good friend Chef Pam Brown, founder and longtime owner of the Garden Café on the Green in Woodstock, used to serve this dessert all the time to her delighted customers.  These cakes will freeze well if you wrap them in plastic wrap and foil, then warm in the oven for about 6 minutes just before serving. With ice cream or the coconut whipped cream, the warm cakes are absolutely delicious!  Don’t put the cakes together, though, until you are ready to serve them. Enjoy!


2 cups
Unbleached Flour
1⁄2 cup
Whole Wheat Pastry Flour
1⁄2 cup
Unrefined Sugar
1 1⁄2 tablespoon
Baking Powder
1 1⁄2
Earth Balance Vegan Buttery Stick (Frozen in small cubes)
1⁄2 cup
Non-dairy Milk (Pam uses coconut milk)
2 pints
Strawberries (rinsed, stemmed and sliced)
2 tablespoons
Unrefined Sugar
2 tablespoons
Strawberry Jam
Organic canola or safflower oil (for spraying pan, or parchment paper)
1 pint
Vanilla Non-Dairy Ice Cream (So Delicious Dairy-free CocoWhip)
Mint (a few sprigs)


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