Vegan Strawberry Shortcake!

This weekend I bought a 4 lb pack of strawberries.  I was looking up some recipes to use up some of those yummy strawberries.  I came across this one.   I used vanilla soy milk and regular butter not 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. 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.