Star Shortcakes with Caramel Pears

Prep Time



Cook Time





Serves Up To




  • 1½ cups all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 5 Tbsp. cold vegan buttery sticks; cut in ½” cubes
  • ½ cup Almond Breeze Original Almondmilk
  • 1 large egg; beaten
  • 1 stick vegan buttery sticks (½ cup)
  • ¼ cup Almond Breeze Original Almondmilk
  • 1 cup packed brown sugar
  • ½ tsp. vanilla
  • 3 ripe but firm pears
  • peeled
  • cored
  • sliced in ½” slices
  • 3 strawberries; halved (if desired)


  1. 1

    Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder, salt and baking soda; mix with wire whisk. With pastry blender or 2 knives, cut in vegan buttery sticks until mixture is crumbly. Stir in almondmilk just until ingredients are moistened.

  2. 2

    Gather dough into a ball and place on well-floured surface. Gently knead 5 times or until smooth, adding a little flour if necessary. Pat to ½” thickness. With floured 3” star cookie cutter, cut stars. Pat scraps into shape again and cut more stars so you have 12 stars. (If you don't have a star cookie cutter, you can use a 2 ½” round cutter.)

  3. 3

    Place 2” apart on large cookie sheet. Brush tops with egg. Bake 11 to 13 minutes or until deep golden brown. Set aside to cool slightly.

  4. 4

    Meanwhile, in medium nonstick skillet, combine 1 stick vegan buttery sticks, ¼ cup almondmilk and brown sugar. Cook over medium heat until vegan stick melts and mixture boils. Boil and stir 2 minutes or until mixture thickens. Stir in vanilla and pear slices. Cook 1 minute to warm and soften pears slightly.

  5. 5

    Place 2 shortbread stars in each of 6 shallow dessert bowls. Top with pears and caramel sauce. Garnish with strawberries.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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