Strawberry Shortcake (free of six of eight top allergens)

I love strawberry shortcake, especially with fresh in-season strawberries. Our stores ran strawberries for $1.00 a package for a couple weeks so I had to make strawberry shortcake! This recipe is free of milk, eggs, peanuts, tree nuts, fish and shellfish).

Ingredients:

2 cups flour

1/2 tsp salt

3 tsp baking powder

3 tbsp sugar

6 tbsp shortening

Egg substitute equivalent to one egg

3/4 cup soy milk

1/2 tsp vanilla

Preheat oven to 400 degrees. Combine dry ingredients then cut shortening into mixture with a pastry cutter or two knives. Stir in wet ingredients until everything is combined. Form into buscuits and bake for 20 minutes. Serve with fresh strawberries. The picture for this post has whipped topping, but I have not been able to find a whipped topping without milk.