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. I prefer to use my own dairy-free vanilla ice cream if I have the time, but for weeknight desserts or quicker treats, a dairy-free store-bought variety works justa s well. Feel free to use whatever fruits you like along with the strawberries; peaches, mangoes and other berries are always a nice variation.
- 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
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.
