Shortcake Recipe Just in Time for the Berries;)

We aren't quite strawberry picking "yet" but we found a great deal on strawberries a week or so ago and are sooo ready for strawberry season to be here;)

We love our strawberries... whole, in cereal, on waffles, in muffins, in breads and now....

on top of a warm shortcake with homemade icing lightly (depending who you are) poured over top! Just delicious and totally safe for this milk-free, egg-free crowd:)

It was soo delicious, the man of the house was glad to have an excuse for seconds so I could take pictures :)

Our Strawberry Shortcake
Strawberries, sliced
Couple Tbs of sugar
1/3 cup shortening
2 cups of all-purpose flour
2 Tbs sugar
3 tsp baking powder
1 tsp salt
3/4 cup of soymilk

1. Mix sliced strawberries and Tbs of sugar and let sit.

2. Heat oven to 450

3. Cut shortening into flour, 2 tbs sugar, baking powder and salt, until mixture looks like fine crumbs. Stir in milk until just blended.

4.*Grease bottom and side of **round pan 8 by 1.5 inches with shortening. Pat the dough into the pan.

5. Bake 15 to 20 minutes.

6. Cut into wedges (I did "squares") and then spilt shortcakes in half while hot. Place strawberries on top and drizzle with icing.

Icing:
mixture of white powdered sugar and soymilk and a drop or two of vanilla;)

*You can also knead the dough here on a floured surface and then cut out 3-inch circles.

**Next time I"m using my square 8-inch pan. I liked squares better than wedges :)

Now I'm really looking forward to strawberry season :)


Linking up to...

Tuesdays at the Table @ All the Small Stuff
Tasty Tuesdays @ Balancing Beauty and Bedlam
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