Strawberry Shortcake/Dessert Biscuits

When Michelle said she wanted to make strawberry shortcake, I had a much different idea of what that would be. I imagined the fluffy angel food-cakey stuff, and she kept saying that there were two kinds of strawberry shortcake, and she wanted to make the one that was more like a biscuit. My idea of strawberries on a biscuit was subpar at best. I spent days, years, wondering how ordinary and forgettable strawberry biscuit-cakes would be. After the shortbiscuits came out of the oven, I took a bite and said, "They're like dessert biscuits!"
"Yeah, exactly," Michelle said.
"Why didn't you say that in the first place?" I asked.

"They're like dessert biscuits," she said.

Turns out dessert biscuits with strawberries are pretty fantastic.

Strawberry Shortcake

Dessert Biscuits
1 cup wheat flour
1 cup white flour
1/3 cup sugar

1 t baking powder

1/4 t salt

1/4 cup vegan butter

1 cup soymilk

Mix dry ingredients in a medium bowl until it's all one homogenous powdery substance. Cut in the butter. Mix in all the soymilk until it's a doughy batter. Taste the batter and make declarations of how amazing these will be after flattening an icecream scoop full of the batter on a greased cookie sheet and baking for 20 minutes at 350 degrees. Proceed to do what you declared.

Strawberries

3 cups diced strawberries

1/4 cup sugar

Put the strawberries in a small bowl, pour the sugar over the top and mix.