To prepare the strawberries, cut off the tops and thinly slice. Travis is just starting to use a knife with my guidance, but preferred to watch this time around. His job was to transfer our strawberry slices to a bowl!
Sprinkle with 3 tablespoons sugar, stir, and set aside to macerate.
To prepare the dough, combine 1 and 1/2 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 teaspoon sugar.
Cut 6 tablespoons Earth Balance butter into small pieces and add to the dough. Use the pastry blender (this month’s keepsake tool) to work the mixture until it is crumbly. Travis couldn’t wait to use the pastry blender from the moment he spotted it, so he loved this step.
Stir in 3/4 cup non-dairy milk (we used coconut) and stir until smooth.
Drop the dough by 1/3 cup measures onto a baking sheet lined with parchment paper. Bake at 425 degrees F for 15 minutes.
Let cool, then cut in half with a serrated knife.
To assemble each shortcake, top the bottom half of each biscuit with some of the strawberries and a dollop of non-dairy whipped cream.
Note: Raddish did provide a way to make vegan whipped cream from full-fat coconut milk and powdered sugar, but we opted for a store-bought can.
Top with the other half of the biscuit and serve!
I had a very proud chef.
As he ate, we read the feature on the recipe card about edible plant parts, and he said his favorite is the leaves (like spinach). We also read more about the science behind whipped cream.