First, this recipe for strawberry shortcake is incredibly easy to make. With just a few basic ingredients and straightforward ...

You can either top this with the top half of the biscuit or cut the top half in 6 and use to top each plated serving with a rectangle of shortcake. Serve immediately.

Apple cider vinegar – The vegan buttermilk for this non dairy strawberry shortcake is made by combining plant-based milk and ACV! All-purpose flour – This recipe uses all-purpose flour ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

This is a good starter recipe. The shortcake dough is a little sticky to work with, so flour your hands to help you. It is deliciously short (rich and crumbly) in texture when cooked.

Chill to set. Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top. Remove jelly from moulds and arrange on top or slice the jelly set in a plastic tray into cubes.

This strawberry shortcake is made without any flour or refined sugar. Featuring cream and cream cheese, it is low calorie without compromising on the indulgence of a traditional strawberry shortcake.

I’ve given today’s recipes a festive touch and why not? With Christmas just around the corner, it’s fun to celebrate the season. I make this simple shortcake recipe, then change it up with ...