Here's a vegan and dairy version of a classic - with a twist. Rather than baking a shortcake, fry it!
First, add sugar to diced strawberries to begin the maceration process - it draws the liquid out of the berries making a natural, flavourful syrup.
Combine flour, malt, sugar, coconut oil, salt, baking powder and nutmeg.
Add soy milk and vanilla extract and mix just until combined.
It should be a very thick batter. Scoop spoonfulls into medium hot oil and fry until golden brown.
Drain and allow to cool for a few moments.
Plate with strawberries and soft-whiped cream (or omit for vegan)