If you have ever eaten strawberry shortcake at a restaurant or baked shortcake yourself, you know you will never buy those little six packs of "shortcake" at the supermarket again. And if you have a kids with food allergies, you're probably wondering what you can make to have strawberry shortcake. Try this recipe when you have some fresh picked berries to enjoy it with.
2 c flour
4 tbs sugar
2 tsp b powder
1 tsp salt
½ stick soy butter
2/3 c soymilk plus 1 tbs vinegar
Preheat oven to 400 degrees. Measure the dry ingredients and pour into a medium sized bowl. Stir to combine. Make a well in the flour mixture and add the melted soy butter. Stir gently with a large spoon. Add the soy milk mixture and stir until it is all mixed together. The batter will be very lumpy. Be careful not to overmix the batter, it will make the shortcake tough. Spoon into 8 clumps onto an ungreased baking sheet. Bake for 14 - 16 minutes. Let cool for 10 minutes before slicing in half horizontally.
While to shortcakes are cooking, rinse and slice 1 quart of fresh strawberries. Sprinkle with ¼ c of sugar and let rest for at least 30 minutes.
Place the bottom half of the shortcake on a dish and cover with strawberries and sauce. Scoop soy vanilla ice cream on top. Place top half of shortcake on the ice cream and serve. Garnish with fresh mint if desired.