2 cups all purpose flour
1 Tbs. baking powder
1/2 tsp. salt
4 Tbs. cold margarine, cut into small pieces
2 Tbs. sugar
3/4 cup cold soy milk or soy cream
1 pint strawberries
1 Tbs. sugar
Soyato or other whipping cream

1. To make the shortcake put 2 cups of flour in a large bowl.

2. Add the baking powder, sugar and the salt and mix.

3. Cut the vegan margarine in small pieces into the flour mixture.

4. Pinch or cut the butter well into the flour mixture. (I pinch it in by hand, it goes quicker that way).

5. When the mixture has become as small pebbles of sand, it is ready to add the soy milk.

6. Add the soy milk and stir with a fork or large spoon.

7. Pre-heat the oven to 205 (C) / 401 (F).

8. Place the dough on a lightly floured workspace and gently kneed to a soft consistency. A bit more flour may be needed if it is too wet.

9. Roll or pat the dough to a 3/4-1 inch thickness.

10.Using a circular form, cut out 8-10 nice sized biscuits.

11. Place on a baking sheet lined with baking parchment.

12. Bake in the oven for 15-20 minutes or until lightly golden brown.

13. Meanwhile, clean the strawberries and save 6 or so nice strawberries as garnish.

14. Chop the rest of the strawberries and add the tablespoon of sugar.

15. Allow the sugar to draw the juices from the strawberries while the biscuits are baking.

16. When the biscuits are ready, remove from the oven and allow to cool.

17. To serve the short cakes, slice each biscuit in half and place on an individual plate.

18. Place a generous amount of the strawberry sauce on the bottom piece of shortcake.

19. Place the top part on the strawberries, and top with Soyatoo or other vegan whipping ream or vegan ice “cream”.

20. Garnish with sliced berries.

Basically you can use the American Baking Powder Biscuit recipe and add a tablespoon or 2 of sugar. This also works well for peach shortcakes.