These no-bake vegan strawberry shortcakes are simple to make using rounds of prepared polenta in place of baked biscuits. It makes a lovely dessert that’s easy enough for an everyday treat and pretty enough for the holidays.
Remove hulls from the strawberries and slice very thinly. Cut up any large slices into smaller pieces. Reserve 6 small halves for topping, if desired.
Combine the strawberries and ¼ cup preserves, more or less to coat, in a small bowl and set aside.
Remove the polenta from the plastic wrapping. Cut a little of the puckered ends off from the polenta tube, then cut the rest into 12 equal slices. These will be about ½ inch thick.
Heat enough buttery spread on a wide skillet or griddle. Cook the polenta slices in a single layer, about 5 to 7 minutes on each side, or until golden and starting to get crusty.
Remove from the skillet to a platter and allow to cool to room temperature, or until ready to serve. If you’re impatient and apply the whipped cream to warm polenta, you’ll get a runny mess!
When ready to serve, layer as follows: A slice of polenta, a small dollop of whipped cream, a few slices of strawberry, another slice of polenta, more whipped cream, a half strawberry (or a few more slices if you didn’t reserve halves).
Garnish with mint if desired; pass around any unused strawberries and more whipped cream to spoon onto individual shortcakes.
Notes
Some brands of vegan whipped cream will need to thaw in the fridge prior to using, so be sure to check the package instructions.