Strawberry Shortcakes (Dairy-Free, Egg-free, Vegan)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
About 3 cups fresh strawberries, hulled and cut into halves
¼ cup and 2 T. white sugar, plus more for sprinkling
1 ½ cup all-purpose flour
¼ cup and 2 T. white sugar
2 ½ t. baking powder
¼ t. salt
6 T. dairy-free soy margarine, cut into pieces
½ cup unsweetened plain almond milk, soymilk or rice milk
Dairy-Free Vanilla Ice Cream, either store-bought or homemade
Preparation:
1. Preheat the oven to 400 degrees F (205 degrees C). Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.
2. Meanwhile, make the biscuits. In a food processor, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.
3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of dairy-free vanilla ice cream and a helping of the sugared strawberries.
