Strawberry Shortcakes (Dairy-Free, Egg-free, Vegan)


  • 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
  • + 2 more ingredients
    • 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...

View full recipe at SpringPad


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