After the stellar breakfast I was served on Mother’s Day (see Mother’s Day blog entry) I decided to make my own Mother’s Day dessert.  This is what I came up with.  It’s a modified scone recipe.  What makes it special is the whipped topping called Nutriwhip.  I discovered this through allergymom.ca (Thanks Noha!).  This is the only truly dairy free topping I have found that acts like whipped cream.  Healthy??  Who cares, this is dessert!  If you know of another that works as well, please let me know!

INGREDIENTS:
2 cups flour
1/4 cup sugar
1tablespoon brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cocoa
1/3 cup dairy free margarine
1 cup soy milk
Topping: Nutiwhip, Strawberries

DIRECTIONS:
Chocolate Shortcake
Oven to 425F.  Mix together dry ingredients so there are no lumps (sift cocoa if needed).  Cut in dairy free margarine.  Mix in soy milk to form a soft dough.  I do all this in a stand-up mixer.  If too wet, add a tiny bit of flour.  Turn out on a floured surface and form dough into a ball and cut in half to make it easier to work with.

Pat out dough to 3/4 inch thick.  Cut out desired shapes (circles or triangles).

Move to cookie sheet (I cover my cookie sheet in parchment) and bake at 425 F for 12 minutes.  Cool

Topping
Remove stem of strawberries and cut to desired size.

Follow Nutiwhip package directions to get whipped cream like topping.

Cut open shortcake and layer strawberries and whipped topping.

Enjoy!