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Strawberry Lemon Shortcakes

Preheat your oven to 425 degrees. You can use a cast iron pan to cook these or a parchment or silpat lined baking sheet. If using cast iron add that to the cold oven and let it preheat as well. 

Mix together the soy milk and lemon juice. Let it sit for a few minutes until thickened.  

Sift together the flour, baking powder, lemon zest and salt into a large bowl. Mix in the pureed silken tofu, 3 Tablespoons of the sugar and soy milk mixture. Mix until JUST COMBINED. A few little lumps is okay.  

For drop biscuits just spoon it out onto either your cast iron pan or lined baking sheet.  Sprinkle the tops with the remaining sugar. 

OR For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 1/2-3/4″ tall round. Cut out your pieces and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan. Sprinkle the tops with the remaining sugar. 

Bake the biscuits for 15 minutes or until they just begin to lightly brown.  

Cut the lemon shortcakes in half and spoon in some yogurt. Top with sliced strawberries and the top half of the shortcake. Feel free to spoon some more yogurt on top and more strawberries on! Then just chow down!