Here's what I'm eating "too much" of lately:
I found that spelt flour worked really nicely for the shortcake. I improvised for the cream topping using what I had on hand (and have estimated the amounts below). I like the slightly cultured taste that the cream cheese adds (think creme fraiche), but feel free to substitute your favorite whipped topping.
Vegan Strawberry Shortcake
2 c. flour
1 tbs. baking powder
1/2 tsp. salt (use a little less if using Earth Balance)
2 tbs. sugar
4 tbs. vegan butter or oil
3/4 c. non dairy milk
1 lb. strawberries
1/2 c. vegan cream cheese, softened
1/4 c. non-dairy milk
1-2 tsp. sugar
1/2 tsp. vanilla
Preheat oven to 400F. Combine dry ingredients, then cut in butter until crumbly. Stir in milk until just combined. Divide batter into two equal parts. Spread one half into a greased round 8" cake pan. Dot the top with a little butter, then spread the remaining batter on top. Bake for 15-20 minutes or until done.
While the shortcake is baking, prepare the whipped cream. Combine the vegan cream cheese, non dairy milk, sugar and vanilla in a large bowl, and mix with a hand mixer until creamy and lump free. Place in refrigerator until ready to use.
Wash strawberries, remove tops, and mash with a little sugar until juicy. Slice and reserve a couple berries for garnish, if you like.
When the shortcake is done and cool (or not!), cut into wedges, and split each wedge in half. Scoop some strawberries on one half, and place the other half on top. Scoop some of the cream cheese mixture on top and top off with some more mashed berries, or the reserved berries.
The girls prefer their shortcake "open-faced", and for them I just split the wedges and pile the berries and cream on top of both halves.