When I was little, my mom would make strawberry shortcake for dinner one or two times during the very short local strawberry season. It was, of course, one of my favorite meals. She made the shortcakes with Bisquick, rolled them out, and cut them in perfect circles. They were not very sweet. I am  usually too lazy to roll out dough. Although this recipe is a bit more caky, it tastes like the shortcakes that I remember and is quite yummy!

Mix flour, salt, sugar, baking powder together in a medium bowl. Cut in the butter. (I am not talented enough to cut/mix with knifes so I use my fingers to mix well.) Mix milk, egg, and vanilla. Add to dry ingredients and mix well. Add a bit of milk as needed to create a thick batter (thicker than cake mix). Spray 8×8 glass baking dish with high heat canola oil. Spread batter into dish. Sprinkle with about 1/2 tablespoon sugar. Bake at 400 for 20-25 min. Allow to cool. Top with fruit.



We do not buy into the whole commercialism of the day, but . . . it is a great excuse to make vegan chocolate covered strawberries. To make: Wash berries, cut off stems, dry berries on a clean towel. Break vegan chocolate bar (we like organic Chocolove) into squares and place in a glass one cup measuring cup with a handle. Hang the handle over a pan of water (to make a small double boiler, similar to this photo) and bring the water to a slow boil. Once chocolate is melted, remove measuring cup from pan. Dip strawberry into chocolate and scoop out gently with a fork, scrap the fork on the measuring cup to save the drippy chocolate, and place strawberry on wax paper. You may need to remelt chocolate if it gets chunky. Cool in fridge. YUM!

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