🍓 Strawberry Shortcake the PLANTSTRONG way 🍓 Full recipe below 🙌 We turned our Cornbread & Muffin Mix into tender, golden biscuits layered with fresh strawberries and a delicious tofu “whipped cream.” No oil. No refined sugar. No heavy cream. Just pure, whole-food goodness. Proof that you can have your dessert and feel good about it too 💪 FOR THE BISCUITS 1 bag PLANTSTRONG Cornbread & Muffin Mix (Gluten-Free or Regular) 1/3 cup date sugar 1/2 tsp sodium-free baking powder 3/4 cup applesauce 1 cup PLANTSTRONG Plant Milk of choice 1 tbsp lemon juice FOR THE STRAWBERRIES 1 cup strawberries, sliced 2 tsp applesauce FOR THE WHIPPED “CREAM” 12 oz (340g) silken tofu (shelf-stable recommended) 1 tsp vanilla paste (or extract) 1–2 tbsp pure maple syrup (to taste) INSTRUCTIONS Preheat oven to 425℉ and line a baking sheet with parchment. Combine plant milk + lemon juice. In a large bowl, whisk together dry ingredients. Add applesauce and gently work it in. Gradually add the plant milk mixture, stirring just until the dough is damp and shaggy — don’t overmix. Drop 9 mounds of dough (~⅓ cup each) onto the pan. Bake ~15 min until golden. Cool for 5 min. Mix strawberries with applesauce while your biscuits are baking. Let sit. Blend tofu, vanilla, and maple syrup until smooth. Use as little liquid as possible — enough to flavor the cream, but keep the texture thick. Slice biscuits in half, layer with cream + berries, and enjoy! 🍓✨