Thursday, May 13, 2010
2 c. sliced fresh strawberries
2 c. blueberries
1/2 c. sugar
2 1/3 c. Bisquick
2/3 c. vanilla soy milk
3 T. sugar
3 T. non-dairy margarine, melted (I use Earth Balance vegan buttery sticks)
3/4 t. vanilla extract
Mix strawberries, blueberries and 1/2 c. sugar; set aside. Heat oven to 425 degrees.
Stir Bisquick, soy milk, 3 T. sugar, margarine and vanilla until soft dough forms. Drop by large spoonful onto cookie sheet lined with parchment paper to form 6 cakes.
Bake 12 to 14 minutes until golden brown. Split warm shortcakes, then fill and top with berries.