Biscuits:*
2 1/2 cups vegan Bisquick-type baking mix
3 tablespoons margarine, melted
1/2 cup soy or rice milk
3 tablespoons sugar

Strawberry Sauce:
2 pounds ripe strawberries, hulled
1/2 cup sugar (depending on sweetness of berries)
2 teaspoons cornstarch
pinch salt

vanilla soy ice cream

Preheat oven to 425 degrees; grease a baking sheet with cooking spray.

Stir baking mix, melted margarine, soymilk and 3 tablespoons of sugar in a mixing bowl until a soft dough forms. Drop onto prepared cookie sheet to form six biscuits. Bake 10-12 minutes until golden brown.

Meanwhile, combine strawberries, 1/2 cup sugar, cornstarch and pinch of salt in a large saucepan. Stir gently over medium-low heat until sugar dissolves and berries are soft, about 8-10 minutes. Remove from heat and cool.

Split biscuits, divide strawberries and ice cream between the six bottom halves and cover with top halves. Makes six shortcakes.

*Alternate non-Bisquick type biscuits:

2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
4 tablespoons margarine
3/4 cup soymilk

Preheat oven to 450 degrees; grease a baking sheet with cooking spray. Combine flour, baking powder, salt and sugar with a whisk. Rub in margarine until the consistency of coarse meal. Stir in soy milk until a soft dough forms. Pat to 3/4-inch thick and cut into 2-inch squares. Bake for 12 minutes. Split with a fork.