June and July are peak season for fresh, plump, succulent strawberries. Whether you pack up the family and head to a You-Pick farm, or just head to the local super market or farmer’s market, there is nothing like the taste of vine-ripe fresh Ontario strawberries! According to the Ontario Berry Growers Association website (www.Ontarioberries.com) strawberries are actually a member of the rose family!
Strawberries are a delicious healthy treat. One cup of fresh strawberries contains only 50 calories! Wash and hull strawberries just before serving. A 12 oz. Basket yields approximately 2 ¼ cup of sliced strawberries—just the perfect amount for the perfect dessert; fresh berries topped with Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.
Up the ante and serve Strawberry Shortcake! Just add 1 to 2 TBSP of white sugar to Bonnie Forkner’s Southern Style Biscuit recipe to add a touch of sweetness to these heavenly biscuits. Serve with fresh sliced strawberries and vegan whipped cream or a scoop of Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.
“Southern Style Biscuits”
2 cups flour
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs coconut oil
1 1/2 cups Tofutti Better Than Sour Cream
5 tbs cold vegan butter
For shortcake type biscuits, add 1 to 2 TBSP of sugar to the recipe.
Preheat oven to 425°F. In a medium sized mixing bowl, combine the flour, baking soda, baking powder and salt. Add the coconut oil, Tofutti Better Than Sour Cream and vegan butter; mix well until a thick dough forms.
Place dough on a lightly floured surface and knead 5-6 times. Using a rolling pen (or your hands), roll dough into a circle, about 3/4″ thick. Cut out 12 biscuits with a biscuit cutter and place on a lightly floured baking pan (or use parchment paper).
Bake at 425°F for 12-15 minutes or until golden brown on top. Serve and enjoy!
Created exclusively for Tofutti Brands, Inc. by Bonnie Forkner.