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Strawberry Shortcake for breakfast

Family Friendly Plant-Based Recipes


We are having Strawberry Shortcake for breakfast! Yes, you heard me right. Now this is not your traditional angel food cake and cool whip kind of shortcake.  It’s much better than all of that.  We use a great whole grain biscuit, smothered in strawberries and then we pour on a little soy or almond milk…wow that is an amazing treat for breakfast or dessert.

This is the Biscuit recipe we use, it belonged to Ridzoman’s grandmother.  I just added whole grains and took out a little fat to make a perfect healthy, yet fluffy biscuit.

Strawberry Shortcake Biscuits

Dry Ingredients

  • 3 cups whole wheat pastry flour
  • 3 tablespoons cane juice crystals or sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup nondairy milk
  • 1/3 cup oil
  1. Preheat oven to 425°F. Coat muffin tins with non-stick cooking spray or line with cupcake liners.
  2. Mix dry ingredients together.
  3. Mix wet ingredients together in a separate small bowl.
  4. Add wet ingredients to dry ingredients; mix well.
  5. If batter seems too thick, add more milk, 1 tablespoon at a time, until batter comes together. The batter should be thick, like brownie batter.
  6. Fill prepared muffin tins with batter; bake 10 minutes, or until light brown around the edges.

Top with sliced strawberries, non-dairy milk and a drizzle of agave if you like.

Makes 12 biscuits.

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