I can't think of a better excuse to make strawberry shortcake than local strawberries and one of my favourite dinner guests (despite the fact that she threatened to stuff a chicken leg in her purse and eat it in the bathroom). Luckily, there was no need for anything with a face or a mother to be stuffed anywhere (that I know of anyway).
This recipe started as a mixed berry shortcake recipe from Better Homes And Gardens: Cooking For Two (again, don't ask). The biscuits are now vegan friendly and with a little bit of reworking the whipped cream filling can be too (stay tuned).
1/2 C unbleached all-purpose flour
1/2 C whole wheat pastry flour
1 TBSP + 1 tsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp baking soda
2 TBSP Earth Balance ( butter, margarine)
1/2 C sour soy milk ( place 2 tsp of lemon juice in a 1/2 C measuring cup, add soy milk to to make 1/2 C of liquid total. Ideally let sit for 5 minutes)
course sugar (optional)
2/3 C whipping cream
4 C sliced strawberries
1 TBSP maple syrup or buckwheat honey
In a medium bowl (preferably one made by your dinner guest) mix sugar, baking powder, cream of tartar and baking soda. Use your hands to mix together until mixture resembles coarse crumbs. Make a hole in the centre of the flour mixture. Add soy milk and mix until just moistened.
Divide the dough in 4 and drop onto baking sheet ( I used a baking stone). Sprinkle with course sugar if you wish. Bake for 10 minutes at 450 F.
While waiting impatiently whip cream. An important note to self: whipping cream (35%) and table cream (18%) and NOT the same thing at all. Second note to self: after realizing that table cream will not whip do not try to pour it back into it's original container. It won't fit (imagine)!
Slice strawberries. Add maple syrup or buckwheat honey to strawberries.
Allow shortcakes to cool. Cut each in half. Place copious amount of whipped cream and berries on the bottom layer. Place top layer of shortcake on top.