Soy ice cream was on sale this week, along with blueberries, so shortcake was in order (yes, I know I just made mini shortcakes last week). This is shortcake, straight up, like my mom used to make (without the butter, of course). You can serve it with whatever berry or fruit is in season. I can't wait for peaches!INGREDIENTS
- 1 3/4 cup flour
- 1/4 cup powdered sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 5 tbsp cold Earth Balance margarine
- generous 3/4 cup soy creamer (or soy milk)
METHOD
Preheat oven to 450 degrees
1. Whisk together flour, baking powder, sugar, and salt in a bowl. Cut in cold margarine (or use your fingers). Mix in soy creamer with a wooden spoon. Add a splash more creamer if dough is too stiff.
2. Spread batter in a 9" non-stick round pan (or, grease and flour a pan if you don;t have anon-stick one) with a silicone spatula.
3. Bake for 15-17 mins, until lightly brown on top. Let cool for a 5 mins, then remove from pan and cool on a wire rack.
4. Cut into wedges and top with berries and soy ice cream.
We also had out first Ontario corn of the season, bought from a roadside stand. It was pretty good. Ah, summer . . . .