Vegan Strawberry Shortcake

Bake up this not-too-sweet treat on a beautiful summer day. For a lighter, spongier cake, substitute yellow cake mix for Bisquick.

Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 cups sliced strawberries
  • ½ cup sugar
  • 2¼ cups Bisquick
  • ⅔ cup soy milk
  • ½ cup vegan margarine
  • 1 container (9 oz.) vegan whipped topping

Directions

  • Preheat oven to 450°F.
  • Mix sliced strawberries with sugar in a large mixing bowl. Set aside. In a separate bowl, mix Bisquick, soy milk, and margarine until a smooth dough forms.
  • Drop by spoonfuls onto nonstick cookie sheet. Bake 9 minutes or until slightly golden.
  • Remove from oven and let biscuits cool thoroughly before topping with strawberries and whipped topping.

Recipe Information

Serves: 8

Ingredients

  • 2 cups sliced strawberries
  • ½ cup sugar
  • 2¼ cups Bisquick
  • ⅔ cup soy milk
  • ½ cup vegan margarine
  • 1 container (9 oz.) vegan whipped topping

Directions

  • Preheat oven to 450°F.
  • Mix sliced strawberries with sugar in a large mixing bowl. Set aside. In a separate bowl, mix Bisquick, soy milk, and margarine until a smooth dough forms.
  • Drop by spoonfuls onto nonstick cookie sheet. Bake 9 minutes or until slightly golden.
  • Remove from oven and let biscuits cool thoroughly before topping with strawberries and whipped topping.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat21g
Saturated Fat7g
Cholesterol0mg
Sodium530mg
Total Carbohydrate47g
Dietary Fiber1g
Sugars20g
Protein3g