|Nutritional Guidelines (per serving)|
|Servings: 18-22 biscuits (18-22 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing says summer quite like the taste of an old-fashioned strawberry shortcake. This recipe is definitely a family favorite, with that same classic taste without the dairy. For weeknights or everyday shortcake treats, I almost always use a store-bought variety of dairy-free vanilla ice creams like So Delicious or Tofutti. Use whichever brand you like best (or that's available), and if you're in the mood for a finishing touch, use some dairy-free whipped cream (again, store-bought or homemade vegan whipped cream). Feel free to use whatever fruits you like along with the strawberries; peaches, mangoes, and other berries are always a nice variation.
- 3 cups strawberries (hulled and cut into halves)
- 1/4 cup and 2 tablespoons sugar (plus more for sprinkling)
- 1 1/2 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons dairy-free soy margarine (cut into pieces)
- 1/2 cup unsweetened plain almond milk (or soymilk or rice milk)
Gather the ingredients.
Preheat the oven to 400 F. Line a large baking sheet with parchment and set aside.
In a medium mixing bowl, toss the strawberries with the 2 tablespoons of sugar until well coated. Cover and place in the refrigerator for about 20 to 30 minutes.
Meanwhile, make the biscuits. In a food processor, mix together the remaining 1/4 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.
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 to 22 minutes, or until golden.
Allow the biscuits to cool on the baking sheet.
**This recipe is suitable for dairy-free, vegan, vegetarian,lactose-free, and egg-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).