2 1/3 Cup Original Bisquick Mix
2/3 Cup unsweetened vegan milk substitute (almond, soy, coconut - you could use unsweetened vanilla in this recipe)
3 TBSP vegan sugar of your choice
3 TBSP vegan butter
Mix all ingredients together - drop in six spoonfuls on ungreased baking sheet, bake at 450 degrees F, for 10 to 12 minutes.
One can full fat coconut milk
2/3 C powdered sugar
1 tsp vanilla
Place can of coconut milk in the refrigerator for at least 20 minutes prior to preparing whipped cream, place bowl of stand mixer, and beater in the freezer for 20 minutes prior to preparing the recipe. Place solid contents of coconut milk can in stand mixer bowl, being very careful to not get any liquid from the can - add powdered sugar, whip with stand mixer until stiff peaks begin to form - add vanilla, beat more. Refrigerate until ready to use.
4 cups sliced strawberries
1/4 - 1/2 cup sugar (to taste)
Mix strawberries and sugar together - refrigerated until ready to use.
Slice cooled shortcake in half, layer bottom half of shortcake with whipped cream, then strawberries, add fresh clean blueberries if you have them on hand, sprinkle with cocoa nibs, place top half of shortcake as your final layer.