In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.

Makes 8 shortcakes

What You Need:

For the cake:
1 quart strawberries
1/3 cup sugar, divided
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup vegan butter
2/3 cup water
1 1/2 teaspoon vanilla

For the cream topping:
1 (12.3 ounce) package extra firm tofu
1/4 cup maple syrup
1 tablespoon safflower oil
1/2 teaspoon vanilla

What You Do:

1. Remove stems from the strawberries. Dice several strawberries, enough to measure 1/2 cup, place in a small bowl, and set aside. Slice remaining strawberries, place in a medium bowl, then sprinkle 2 tablespoons of sugar over top, toss gently, and set aside for 1 hour to allow strawberries to macerate.

2. Place 1/2 teaspoon of sugar in a small bowl and set aside. In a large bowl, place remaining sugar, flour, baking powder, and salt, and stir well to combine. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Add remaining ingredients, stir until dry ingredients are just moistened, and then gently fold in reserved 1/2 cup of diced strawberries

3. Line two cookie sheets with parchment paper. Using a 1/3 cup measuring cup, portion out 4 individual shortcakes per cookie sheet, and then sprinkle remaining 1/2 teaspoon sugar over tops. Bake shortcakes at 450 degrees for 8€“10 minutes or until lightly browned on bottom and around edges. Remove cookie sheets from the oven and set aside to cool.

4. While shortcakes bake, prepare topping. In a food processor or blender, combine all of topping ingredients, and process for several minutes or until smooth and creamy. Transfer to a glass or plastic container, cover, and store in refrigerator.

5. To serve, split a shortcake in half, place bottom half in a bowl or on a plate, spoon some of macerated strawberries over top, replace top half of shortcake, and finish with a dollop of the topping.