Light and fluffy vegan shortcakes are topped with ice cream and berries for an easy summer dessert!
Use a 1/4 cup measure to drop the dough onto the prepared cookie sheet. Shape the dough into round biscuits. You should have 8 biscuits. Sprinkle the two teaspoons of sugar on the tops of the biscuits.
Bake at 450 degrees for 10-12 minutes until biscuits are lightly golden brown.
Store leftover shortcakes in a ziploc bag or airtight container.
Store leftover strawberry topping in the refrigerator. It is best eaten within 3 days.