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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Strawberry Shortcake Trifles   
    Categories: Desserts, American, British   
         Yield: 9 Trifles   
       
       1/2 c  Soy milk or oat milk   
         2 tb Lemon juice   
       1/2 c  Granulated cane sugar   
         2 tb Lemon zest   
       1/4 c  Vegan yogurt   
         1 tb Vegan condensed milk   
       1/3 c  Vegetable oil   
         1 ts Vanilla extract   
     1 1/2 c  All purpose flour   
         1 ts Baking powder   
       1/4 ts Baking soda   
       1/4 ts Sea salt   
       1/2 ts Ground turmeric   
         2 c  Vegan whipping cream   
       1/4 c  Powdered sugar   
         2 c  Strawberries; trimmed and   
              - cut into small pieces   
       
     Preparation time: 35 minutes Cooking time: 15 minutes   
        
     A beautiful, sweet, and tart dessert for your next big event!   
        
     Preheat your oven to 350?F. Line a 9x13" baking sheet (not a pan!)   
     with parchment paper. Add lemon juice to plant milk to make vegan   
     buttermilk. Set aside. Then, add sugar to a large bowl, together with   
     lemon zest. Using your hands, massage the lemon zest into the sugar   
     to release the oils. Then add vegan buttermilk, yogurt, condensed   
     milk, vanilla extract, and vegetable oil. Whisk together until the   
     ingredients are well combined. In a separate bowl, whisk together   
     flour, baking powder, baking soda, sea salt, ground turmeric. Add dry   
     ingredients to wet ingredients and stir until all dry ingredients   
     have been incorporated.   
        
     Pour the lemon cake into the prepared baking sheet. Bake in preheated   
     oven for 13 to 14 minutes. Cake should feel tender but not raw.   
     Remove from oven and set aside to cool for at least 15 minutes.   
        
     Pour heavy whipping cream into the bowl of your stand mixer or a large   
     bowl, together with powdered sugar. Mix on highest speed until your   
     cream whips up into stiff peaks, about 2 minutes with stand mixer and   
     4 to 6 minute with hand mixer.   
        
     Using 2-1/2" round cookie cutters or the rim of a cup, cut out rounds   
     of the lemon cake. You can also just cut them up into cubes, if you   
     prefer. Add a layer of the lemon cake, followed by a generous helping   
     of whipped cream, followed by sliced strawberries. Top with another   
     layer of cake, followed by a dollop of whipped cream, and a couple   
     sliced strawberries. Garnish with fresh lemon zest before serving.   
        
     Recipe by Joanne Molinaro   
        
     Recipe FROM:    
       
   MMMMM   
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