submitted by Emily Buehler
(vegan version below)
2 cups flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup light cream or milk
strawberries and sugar
A day before eating, slice strawberries and mix them with sugar in a container. Monitor the amount of juice produced after several hours,
and keep adding sugar and mixing until you get a sufficient amount of juice.
To make the shortcake:
Combine the flour, sugar, baking powder, and salt. Cut the butter or margarine into the dry mix with a pastry cutter until it looks like course crumbs.
(If you don't have a pastry cutter, let the butter or margarine soften a little and use a fork.) Combine the egg and milk and add to the mix, stirring just enough to moisten.
Spread the dough in a greased 8-inch round pan or muffin cups. Bake at 450 degrees for 15-18 minutes; the top should be starting to brown.
Cool and remove from pan. Serve with juicy strawberries and whipped cream.
This shortcake works well as a vegan dessert. Use margarine instead of butter and Egg Replacer instead of the egg (1 1/2 tsp Egg Replacer, 2 Tbsp water,
mixed well). Use coconut milk instead of the milk. The batter is supposed to be fairly stiff, but it might be a little too stiff with coconut milk,
so you can add some water to help it out. This recipe also works with soy milk or even water instead of milk, but the shortcake does not rise quite
as nicely as it does with coconut milk; also, Thai Kitchen's coconut milk is on sale through the end of April!
Save some of the coconut milk fluff (from the top of the can) to use as vegan whipped "cream," or try this vegan whipped cream from my friend Mary:
Put 1 cup of soy milk in a blender. Turn it on high and add 1/4 cup vegetable oil. Keep the blender on and drizzle in another 1/4 cup vegetable oil.
(Drizzle! Patience is key here.) As the oil goes in, the mixture should start to stiffen (well, somewhat). Add 1 tsp vanilla and 1 Tbsp maple syrup at the end.