We made this recipe for dessert on New Years Eve….It was decadent!
This one is from the ‘Skinny Bitch Everyday Cookbook’ but I changed it a bit, as I didn’t have any fresh strawberries. It was still delicious!
8 servings
2 cups sliced fresh strawberries (I used 3 cups of frozen strawberries thawed in their own juice)
1/4 cup evaporated cane sugar plus 1 tbsp
2 cups all purpose flour (next time I may try to mix 1/2 spelt flour and 1/2 all purpose)
1 tbsp baking powder
1/2 tsp salt
2/3 cup vegan margarine cup into cubes (I use Earth Balance)
3/4 cup almond milk
1 1/2 teaspoons vanilla extract
Vegan whipped cream (or vanilla soy yogurt- make sure it has no gelatin)
Preheat oven to 375ºF
Add the strawberries and 1 tbsp cane sugar in a large bowl and mix until berries are well coated. Refrigerate until the biscuits are ready.
In a large mixing bowl, combine the flour, baking powder, 1/4 cup cane sugar, and salt, with a whisk. Cut the margarine in with a pastry cutter until the mixture is crumbly. Combine the almond milk and vanilla extract and add to the flour mixture. Mix until it’s just combined (don’t overmix). Flour a flat surface and knead the dough until it’s a good texture (add a bit of flour if needed). Roll out the dough and cut 8 circles with a glass or cookie cutter. Place on a cookie sheet and bake 10 minutes.
Cool the biscuits and cut open. Top the bottom half with strawberries and whipped cream or yogurt and place the other half on top (like a sandwich) Top with another dollop of whip cream. These are delicious when fresh!
