Friday, June 28, 2013

strawberry shortcake



I am not that big of a dessert person, but I do love strawberry shortcake. This is so easy and good for the summer.

1 cup all purpose flour
1 cup whole wheat pastry flour
1 TB and 1 tsp baking powder
1 TB sugar
1/2 tsp salt
5 TB earth balance, frozen
3/4 -1 cup almond or soy milk

about 3 strawberries per dessert, sliced and tossed in a teaspoon of sugar for at least 10 minutes to macerate
whipped cream, such as soy whip


In a medium bowl stir together the dry ingredients with a fork. Chop up the butter and add to the flour mixture. Mix with your hands (or a pastry cutter) until the butter is broken up to almost pea size. Work quickly, you don't want the butter to get warm. Add the milk and stir with a spoon until it comes together. Mix/knead in the bowl just to get everything combined well, then turn out onto a floured board and roll out to an 8 X 8 square-ish size. Cut out the biscuits and cook for 10 minutes at a 400 degree oven. I got 10 biscuits but I made them kind of smallish.


Slice a biscuit, top with strawberries, whip cream and the top of the biscuit. Add more whip cream and more strawberries, along with the juices that have magically appeared.
Note about soy whipped cream. First, it has to be out of the refrigerator for at least 15 minutes to work properly. Shake well. And to dispense, it has to be vertical, not at an angle like regular whipped cream. You can always make your own out of coconut creamer but this is easier, and Brielle likes it better.

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