This Eggless Strawberry Shortcake, made from scratch, is as easy as
making it with a ready-mix for biscuits. Drizzle it with a syrup made
fresh strawberries, and this makes a scrumptious snack for a hot summer
Preheat oven to 450°F. Take a cookie
sheet (baking sheet) and brush
lightly with oil (or spray with a vegetable oil spray) and set aside.
In a large bowl, sift together the flour, baking
powder, and sugar. Add the orange peel and butter, and using a knife
and fork, mix the butter and flour until it becomes a crumbly mixture.
Add the milk and mix to form a soft dough.
On a lightly floured surface, roll out the dough into
a large circle that's 1/2-inch thick. Using a 2.5-inch biscuit cutter
cutter), cut out biscuits. Gather the remaining dough and roll
it out again, and cut out more biscuits. Repeat until you've used up
all the dough.
Place the biscuits on the greased cookie sheet and
bake in the oven for 12-15 minutes or until golden brown. Remove and
cool the strawberry shortcakes on a wire rack.
While the biscuits are baking, in a medium saucepan,
add the strawberries, sugar, and 1/4 cup water and cook on low heat
until the stawberries are cooked and a thick syrup is formed. Remove
from heat and let cool.
To serve the eggless strawberry shortcake, split the
in half (horizontally), place a couple of fresh strawberry slices and
pour some of the syrup, and cover with the top
half of the biscuit. Drizzle some more syrup on top, if desired, and
serve with tea or coffee.