Eggless Strawberry Shortcake Recipe 卵と生クリーム '使わない苺のショートケーキの作り方

Sponsored by：BOSCO
We are also introducing various guilt-free desserts using BOSCO at Kurashiru.
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▼Quantity　serves 6~8 people

○Sponge dough Diameter of 20cm Capacity 1.6 liter using IKEA BLANDA BLANK
150g soy yogurt→Used at room temperature
70g agave syrup
*(or 60g sugar + 10g water)
1/2 tsp vanilla extract
50g BOSCO Extra Virgin Olive Oil
130g flour
*(or rice flour 100g + corn starch 30g)
1.5 tsp baking powder
160 ° C 40 min.

○▽Soy coconut cream
200g strained soy yogurt→use it cold
35g agave syrup
*(or 30g sugar)
80g coconut oil
*（Add 1 teaspoon of vanilla extract when using non-scented coconut oil)
250g strawberries


* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

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