Emma and I went to the beach today and stopped at the fruit stand on the side of the highway along the way. We bought a TON of stuff for only $20, including a half-flat of strawberries. The lady working at the stand assured me that they were organic, but with a price tag of only $4 for entire half-flat, I find that hard to believe. In this instance, ignorance is bliss.

With all those strawberries, I decided to make shortcakes for dessert. I took about 10 large strawberries, sliced them up, added about 2 TB of maple syrup and let them macerate for a few hours. Then, I just winged a recipe for biscuits, which turned out good, but slightly too salty. The recipe posted here is how you should make them (the measurement for salt has been reduced).

These were yummy, but would have been better with a little vanilla lemon creme drizzled on top.

Vegan Biscuits

1 cup white whole wheat flour

1 1/4 tsp baking powder

3 TB granulated sugar (organic)

1/4 tsp salt

4 TB Earth Balance, cold

1/2 cup MimicCreme (can substitute soy or rice milk)

Sift together the dry ingredients. Cut in the Earth Balance until the mixture is crumbly and the butter is distributed throughout the flour. Add the MimicCreme and stir. Either make drop biscuits by dropping heaping tablespoon fulls onto a baking sheet, or put them in a muffin tin. Bake at 425 degrees for about 10 minutes. I made them in a muffin tin and the recipe yielded 6 good-sized biscuits.