Fresh or frozen strawberries spooned over lightly toasted English muffins spread with soft margarine till melted, then topped with non-dairy whipped cream.  Walk On Water delicious!

Serves 6

Our first strawberry shortcake of the year, every year when we were kids was on the 4th of July. The main dishes and hors d’oeuvres changed with the times, but the dessert was always the same. Now I enjoy what I loved back then, only now it’s cruelty-free!

16 oz. bag froz. sliced strawberries, thawed in bag, placed in a bowl with light brown sugar to taste and a light sprinkle of sea salt. Or 1 qt. fresh ripe strawberries, washed, cored, sliced, placed in a bowl with brown sugar to taste and a light sprinkling of sea salt, stirred well and allowed to set a few hours in refrigerator to extract some of the juices in order to take the hard edge off the fresh berries.

1 pkg. English muffins, 1/2 per serving, lightly toasted and spread with animal-free margarine or coconut oil spread at room temperature till melted on the muffin.

8 oz. carton RICH WHIP frozen Non-Dairy Topping, thawed, I always shake it before using.

Pour into mixing bowl. Beat with wire whisk or electric or hand beater till it forms soft peaks. Although it’s already sweetened, I add a teaspoon of light brown sugar and 1/2-1 teaspoon vanilla extract.

Continue beating until you achieve the thickness you want.

Top each lightly toasted English muffin half spread with margarine with a generous portion of strawberries along with some juice. Top with non-dairy whipped cream and serve at once.

Notes: English muffins make a perfect biscuit for strawberry shortcake. It’s so easy and with the nooks and crannies pools some of the liquid creating a sensational texture achievement.

RICH WHIP frozen Non-Dairy Topping comes packaged in 8 ounce cartons and can be found in the frozen food section of the supermarket. I purchase several at once, put them in the freezer, so when I want one I’ll have it ready to use. They also sell pre-whipped soy whipped cream topping in the tub, like Cool-Whip, also frozen.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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