Summertime Strawberry Shortcake
1 quart strawberries, sliced lengthwise, plus extra for garnish
3/4 cup plus 2 tablespoons sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup plain or vanilla soymilk
Preheat oven to 450 degrees. Oil an 8-inch round cake pan,
In mixing bowl, toss the strawberries with 3/4 cup of the sugar. Cover and refrigerate.
In another mixing bowl, combine flour, baking powder, salt, oil, and the remaining 2 tablespoons sugar and mix with a fork until crumbly. Add the soymilk and stir just enough to dampen the dry ingredients.
Scoop the batter into the pan and press it in evenly with your fingers.
Bake for about 20 minutes or until browned.
Allow the cake to cool enough to handle. Slice the cake in half lengthwise. Cool completely. Just before serving, arrange the sugared fruit between the two layers of cake. Top with more strawberries and a sprinkling of sifted confectioner's sugar.