vegetable shortening, cold cut into 1/4 in. pieces
soft tofu, blended smooth
whipping cream, whipped
Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in a bowl.
Cut in shortening and butter until only pebble sized pieces remain and buttery in colour.
Add tofu to liquid measure and top it up to one cup with milk. Mix together with fork and add to flour/butter mixture. Stir until just combined with fork.
Turn out onto floured surface and gently fold over a few times until it comes together. It will be soft and slightly tacky.
Roll out by hand by gently patting it down until it is uniformly 1-inch thick. Note that the less you mess around with the dough, the more tender they will be.
Cut with 2-inch biscuit cutter into rounds and place on un-greased baking sheet.
Bake for 15 minutes, until tops are golden brown. Let cool on a wire rack.
When cooled, cut horizontally in half. Add whipping cream and strawberries. ( optional, you can use any fruit you like)