My market had a sale on strawberries today and I just could not resist--they looked so perfect and sweet and summery! I briefly considered making a strawberry rhubarb pie, but then remembered I had some of that soyatoo soy whip and decided on strawberry shortcake instead. This is one the easiest desserts ever given the Bisquick and pretty much embodies summer BBQs and outdoor eating for me.
1 pound strawberries, sliced
1/4 cup sugar
2 1/3 cups Bisquick
1/2 cup soymilk
3 tablespoons sugar
3 tablespoons melted vegan margarine
soyatoo soy whip
Mix the sliced strawberries with about 1/4 cup of sugar. You can use more or less sugar depending on your personal preference; I don't like my strawberries too sweet so I actually used a little less. Set these aside so they get nice and juicy. Preheat the oven to 425 degrees F. Mix the Bisquick, soymilk, sugar and margarine into a dough. Divide the dough into six parts and then drop onto a cookie sheet or into a baking pan. Bake until golden brown on top (about 10 minutes or so). Allow to cool slightly, then split each shortcake and fill and top each generously with strawberries. Squirt on some of that delightful soy whip and serve! Seriously, so good.