I’ve been craving Strawberry Shortcake for months now. It was a summer favourite in my family while I was growing up. I’ve been telling Rich I’d make some for weeks, but never really got around to it. However, today was one of those lazy Sundays – rainy, grey, and a good day to stay in and get some things done around the house. Lucky for me, Rich was willing to run to the grocery store for strawberries for me so I could make these.
I took the base recipe from Cooking Light, but modified it to my own tastes.
3 1/2 cups strawberries, quartered
1/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
3/4 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup vanilla soymilk
Combine 1 cup of the strawberries, 1/3 cup sugar, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in remaining strawberries (unmashed).
Preheat oven to 425F.
Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or fork until mixture resembles coarse crumbs. Add soymilk, stirring just until moist. Dough will be sticky.
Divide mixture into 6 equal parts and shape into biscuits/rounds. Place onto a greased cookie sheet, or use a silpat on your cookie sheet like I did. Bake at 425° for 12 minutes. Allow to cool before assembling your desserts.
When cool: cut shortcakes in half with a serrated knife. Place bottom into a dish and top with some of the strawberry mixture. Top with other half of shortcake, and put more strawberry mixture on top.
Serve with a generous dollup of whipped cream, vanilla ice cream or frozen yogurt, or as we did, with ‘soy cream’.
Makes 6 servings.