Strawberry season is here! In honor of these few weeks strawberry lovers dream about most of the year, (and because I’ve been traveling and haven’t had time to test a new recipe or write a post) here’s the dairy-free version of Grandma Josie’s recipe for strawberry shortcake. (The dairy version can be found here.)
We’re having the dairy-free version for dessert tonight, along with the last of our CSA fresh strawberries. Definitely a night to remember!
Grandma Josie’s Original Strawberry Shortcake Recipe
1 small cup flour
2 tablespoons sugar
1 teaspoon baking power
1 egg
2 tablespoons Earth Balance vegan buttery sticks
Stir in rich milk substitute of your choice until semi-stiff. Bake at 350 degrees until golden and toothpick comes out clean. Top with fresh strawberries. Recipe can be doubled to fit in a 10 inch pan.
Grandma Josie’s Strawberry Shortcake
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup softened Earth Balance vegan buttery sticks or coconut oil
2 eggs, beaten
3/4 cup almond, rice, or soy milk
1 quart strawberries, washed, hulled, sliced and mixed with 2 tablespoons sugar
Heat oven to 400 degrees. Mix all dry ingredients in a medium bowl. Cut in shortening. Add eggs and milk substitute. Mix with a fork until all ingredients are moistened. Pour into a 9 inch square pan. Bake for 20 minutes until golden brown. Top with fresh strawberries.
