INGREDIENTS - CUSTARD:
3 tbsp Vegan Custard Powder
3 tbsp Sugar
2 cups Soy Milk
Combine sugar and custard powder in a saucepan and slowly add milk as you whisk it together. Continue whisking over medium heat until it comes to a full boil. Pour into a bowl, cover and refrigerate until gel-like (overnight is best).
INGREDIENTS - SHORTCAKE
2 pints Strawberries, washed and chopped
2 1/4 cups Flour
4 tsp Baking Powder
2 tbsp Sugar
1/4 tsp Salt
1/3 cup Vegetable Shortening
1 Egg Replacer
2/3 Cup Soy Milk
Combine flour, baking powder, sugar and salt in a bowl. Knife in shortening until you get an even crumble. Add egg replacer and milk to the centre and mix in. Push dough evenly into round cake pan and bake at 425F for 15-20 minutes, or until lightly browned. Cool on a rack, cut it in half when partially cooled. Put custard in the middle, and then spread across the top and top with chopped strawberries (you can add sugar to them in a bowl if desired). There should be some left over strawberries and custard to serve alongside if needed.
*Note: Mine looks odd because I had a section of seed-free strawberries for a guest that couldn't have seeds.
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