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.