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!
- 2 cups organic whole wheat pastry flour
- 1/2 teaspoon salt
- 3 tablespoons organic sugar
- 1 tablespoon baking powder
- 1/4 cup cold Earth Balance Organic Buttery Spread
- 1 Ener-G egg replacer
- 1/2 cup soy milk (+1 TB as needed)
- 1/2 teaspoon vanilla
- high heat canola oil spray
- 1/2 tablespoon sugar (optional for the top)
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.
