Its almost the weekend and we survived our first week home, battled jet-lag, and won (and it only took a couple days; much quicker than I anticipated!). We managed to get back into the swing of things rather quickly, and are looking forward to a few weeks of having no plans before we head out on an Olympic National Forest and Victoria, BC adventure for my birthday weekend. In just a few weeks I'll be entering a new decade, and I'm not sure how to feel about it...so I'll just avoid it for now! (changes subject...)
So, strawberry shortcakes are a summertime tradition, right? Theres nothing like super sweet strawberries crushed into a delicious sauce, drizzled over a fluffy cake and topped with rich cream. The only thing I hate about strawberry shortcakes made with angel food cake is that angel food cake gets so soggy, and eating soggy bread is really gross. So what I'm saying is, the cake in strawberry shortcakes needs to be able to hold it together and not get all wimpy and mushy much like I do when I think about turning one year older! Therefore, I made these cakes to resemble biscuits, giving them a firmer texture but equally delicious. And because they are essentially just a softer version of a drop biscuit, there is no kneading or rolling required. Just mix up the ingredients, spoon the dough onto a cookie sheet and bake!
Top these with fresh strawberries (that you mash to become extra juicy), and some whipped coconut cream, because coconut cream is cruelty free and thats what this blog is all about!