Berry Whip for Strawberry Short Cake
Serves: 4 to 6
2 packages (12.3 ounces each) silken tofu, drained
1 cup strawberries, plus more to serve
1 to 2 tablespoons sweetener to taste
1 tablespoon coconut oil
4 to 6 biscuits, cut in half
1. Place tofu, 1 cup strawberries, sweetener, and oil in a blender and puree until smooth, about 1 minute. Refrigerate for at least 1 hour.
2. To assemble shortcakes, top each biscuit bottom with desired amount berry whip. Spread 1 to 2 tablespoons jam on bottom of biscuit top and place atop berry whip. Top shortcake with strawberries.