Where I live strawberries are usually fresh in June. It’s also the month of my mother’s birthday so we often have shortcake instead of birthday cake to celebrate.
This shortcake recipe is sweet, light and fluffy yet it is still firm enough to take on a picnic.
4 cups flour
1 tsp baking soda
1 tsp salt
2 tbsp baking powder
2 cups milk + 2 tsp vinegar
1 cup sugar
1 cup vegetable shortening
In a bowl combine flour, baking soda, salt and baking powder.
Mix vegetable shortening together with sugar until the sugar is well combined.
mix shortening mixture in flour until mixture is crumbly.
Pour in milk and mix well together. Bake in a 400 degrees Fahrenheit oven for 20 to 25 minutes.
Serve with your favourite vegan frozen yogourt, and freshly sliced strawberries.
Angel food cake can be used instead of shortcake. For a angel food cake recipe try the Orange Raspberry Angel recipe.