as in with strawberries! Yes, in spite of the fact that we got three inches of snow this morning, even though most of it is melted by now, it is getting damn near the season of strawberries. And though I can’t find local strawberries here in Kansas for the life of me, I’m moving ahead with some shortcake with strawberries from California (well, Costco). So… get ready!
I found this quick and easy recipe on the web:
INGREDIENTS
2 cups (240 gr) all-purpose flour
1 TBSP (14 gr) baking powder
1 TBSP (14 gr) Cane sugar
1 1/4 tsp kosher salt
1/2 cup (1 stick, 113 grams) Earth Balance Buttery Sticks
3/4 cup-1 cup (175-240 ml) almond milk
Rice the buttery sticks into the combined dry ingredients. Moisten with the almond milk till it holds together. Add a tablespoon of lemon juice for “butter-almond-milk”. Drop into cast iron skillet. Bake in preheated 450° oven for 20 minutes until golden brown.
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