Monday, May 10, 2010

Strawberry Shortcake



A new family favorite!
Try to use Organic strawberries as Conventional strawberries are laden with pesticides.

Strawberries

4 pints strawberries, cleaned and halved
1 Tablespoon fresh lemon juice

Place strawberries in a bowl and sprinkle with lemon juice. Gently toss with a rubber spatula and let sit while you make the shortcakes to let the juice develop. Just before serving, whip up the Cashew Cream.

Cashew Cream
1 cup raw cashews
1/4 cup water, approximately
2 to 3 T maple syrup
1 t vanilla

Coarsely chop the nuts in a blender. With the motor running, gradually add the water, 2 T maple syrup, and vanilla.

Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

Shortcakes
2 cups spelt flour
3 teaspoons baking powder
1/2 teaspoon salt
2 T maple syrup
1/2 cup (1 stick) dairy-free butter, cold and cut into small chunks
3/4 cup nut milk

Preheat the oven to 400 degrees and grease a baking sheet.

Combine the flour, baking powder and salt in a bowl. Add the butter and maple syrup and using a pastry blender or your fingers rub into the dry mixture until it resembles coarse meal. Stir in the milk utnil a very soft dough is formed. Do NOT overmix.

Divide the dough into six equal portions and lightly pat into a ball, gently pressing down into a round (about 3 inches diameter).

Bake the shortcakes in the preheated oven for 15 - 20 minutes until golden brown. Let cool before serving.

To serve: slice off the top of each shortcake and spoon a heaping tablespoon of cashew cream on the bottom portion. Cover with strawberries and replace the top. Repeat as desired.

2 comments:

  1. YUMMY!! Thanks for sharing with the link up! I am a huge strawberry shortcake fan :)

    ReplyDelete