Strawberry Shortcake

"Ned: I’m out of counter space, so I’m stress baking in my head." Pushing Daisies Episode 2.7 "Robbing Hood"

This quotation sums up the reason this recipe exits. Please enjoy!

Strawberry Shortcake

Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tbsp sugar
1/3 cup margarine
1 cup light vanilla soymilk (or use regular milk-if using non-flavored add 1 tsp of vanilla extract)
Non-stick cooking spray

1 pint strawberries, halved
Fat free whipped topping

Apparatus:

Bowl
2 butter knives
Fork
Oven sheet

Process:

1) Combine flours, baking powder, and sugar in bowl and use fork to blend together.
2) Place margarine in flour mixture, and using cutting motion with knives, cut into flour until dough is crumbly.
3) Add soymilk and mix until just moist. (It’s important not too over-mix because the dough will become overly chewy.)
4) Spray oven sheet with cooking spray.
5) Roll dough in hands in approximately quarter-cup quantities and drop onto sheet.
6) Bake for 10 minutes at 450 degrees F.
7) After biscuits have cooled slightly, cut biscuits in half. Place a few strawberries on the bottom half of biscuit. Place 1 tbsp of whipped topping on top of strawberries, and place top half of biscuit onto strawberries.

*Notes* This is a more traditionalist strawberry shortcake. You can also use angel food cake instead of biscuits, but my Georgia upbringing does come through every once in a while in my baking preference for biscuits. However, don't tell anybody from the deep South I used whole wheat flour or the grease in their arteries may finally congeal to the point it gives them a heart attack!