A classic vegan strawberry shortcake, made with fluffy biscuits topped with strawberries and whipped cream.
Preheat oven to 450°F (230°C).
Measure out 3 cups flour, (use a spoon to fill the measuring cups) 2 tbsp of baking powder, 1/2 cup sugar, 1 tsp salt, and a dash of nutmeg into a bowl.
Once the dry mixture and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour.
Press the dough with your hands on a floured flat surface until it's about 3/4 inch thick, then use a biscuit cutter or and large drinking glass to cut the dough into 3-4 inch circles. (Gently reshape the scraps between the circles until all the dough is formed.)
Bake on an ungreased cookie sheet for 12 minutes.
Allow cooling on the tray for about 10 minutes before serving.
Place a shortcake biscuit on a plate, then top with a layer of strawberries, a layer of whipped cream, then top with another biscuit, strawberries, and more whipped cream. (You can also cut the shortcake in half to make them thinner. They soak up more strawberry juice this way too!)