Strawberry Shortcake

1-2 quarts fresh strawberries
2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/3 cup vegetable/canola oil
2/3 - 1 cup plant-based milk

Clean and hull the strawberries. Slice thinly. Sprinkle sugar to taste on top and set aside.

Mix the dry ingredients together in a mixing bowl. Add the oil and 2/3 cup of plant-based milk. Mix. If the batter seems dry, add a bit more milk. Stir just until blended and spread into a greased 8 inch round baking pan. Bake at 425 for 15-20 minutes until just golden on top.

Cut into slices. Place in individual bowls, adding the sliced strawberries on top. Pour some plant-based milk into your bowl as well.