This is a quick and easy recipe that I love and it's straight from the back of the Bisquick box (except I use soymilk instead of cow, of course).
Topping:
4 cups of very ripe strawberries (1qt)
1/2 cup sugar
The berries should be very ripe and soft enough to squish easily. I just use clean hands to mush them up in a bowl, but you can use a masher if you'd like. Once they're the consistency of a thick syrup, stir in the sugar and set the bowl aside.
Shortcake:
2 1/3 cups Bisquick
1/2 cup soymilk
3 Tbs sugar
3 Tbs earth balance butter, melted
Preheat the over to 425.
In a separate bowl, mix together the Bisquick, soymilk, sugar, and melted butter. Divide into six large spoonfuls on an ungreased cookie sheet. Bake for 12 minute, or until lightly browned and cooked through. Cut shortcakes in half and top with strawberries.
1 comment:
hi meg! i share your passion for vegetarian food & i love swapping tips with other vegan cooks. here is a tip to make your strawberry shortcake more authentic (i discovered this entirely by accident): a refrigerated can of coconut milk is very similar to whipped cream! alternately, i slice the strawberries, add sugar & mix in a can of coconut milk, then put it in the fridge for a few hours. either way, you need to add sugar to the coconut milk to give it the right sweetness. thanks for your blog! keep the awesome recipes coming! (i've made that pot pie a bazillion times)
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