Strawberry shortcake was my favorite character from when I was a kid. Perhaps that’s why I love the dessert so much! I made a really simple version to highlight some local strawberries that I picked up at the farmers market.
Local Strawberries
I made vegan biscuits from scratch, using a recipe from Vegan Explosion (I made half of a batch). Homemade biscuits are essential for good strawberry shortcake, and they are so so easy to make. You don’t even have to measure most of the ingredients, which is my favorite part 
To make biscuits vegan really the only substitute you need to make in any recipe is to use Earth Balance margarine instead of butter. I use Earth Balance anyway, so this was an easy sub. You can use any biscuit recipe you like 
Vegan Biscuits
The strawberries were hulled and macerated with a wee bit of granulated sugar and some maple syrup. I tasted them after 45 minutes or so and they were still a little too tart, so I added some more maple syrup.
Macerating Strawberries
I topped the cakes with sweetened soy yogurt instead of whipped cream. They probably would have been tastier with the whipped cream, but I didn’t miss it, and Philip seemed pretty content without it!
Strawberry Shortcake!
