Tender, light biscuits filled with fresh strawberries and a delectable cashew cream filling—you’ll love this wholesome take on the classic, berrylicious dessert!

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I love recipes that feel nostalgic in the mere preparation—you know, the ones that are fun to make with kids, and so tap into that inner kid of your own. These light, fluffy biscuits are super simple to prepare, making them a perfect summer cooking project with little ones. Use any plant milk you want, but I recommend a rich one; for these, I’ve found Good Karma Vanilla Flaxmilk with protein lends a delicate sweetness to both biscuits and delectable cashew cream filling, complementing the luscious berries while letting them shine.

Growing up in New England, strawberry picking was an iconic part of early summer. Popping those rich, sweet sun-ripened berries into our mouths as we picked was irresistible. Inevitably our faces and fingers would be shamelessly stained when it was time to present the broad cardboard flats of berries for weighing and purchase.

A year ago to the day last summer, Chef F and I went strawberry picking in Connecticut with my sister and then 4-year old niece, Jane. Unbenknownst to us, it happened to be National Strawberry Shortcake Day! Had I known then there was an officially marker around the day, you can bet we’d have made these shortcakes—easy, family fun from start to delectable finish.

Strawberry picking is one of those simple pleasures that radiates and warms you inside and out. In this case, it had a sort of symmety—there was a juiciness and glow to the feelings; my heart was bursting with strawberry sunshine foraging through abundant berries with Chef F, Laura, and Jane—all the more poignant after the extended absence of visits due to Covid-19.

This year, Google reminds me of strawberry picking last year, and the happenstance of Strawberry Shortcake Day, as we bask in the bliss of a remote loch in Scotland on vacation. Isn’t it funny how memories can stir up grief and appreciation at once? In this case, it wasn’t grief, but wistfulness; it wasn’t loneliness, but a sweeping appreciation for something worth fondly missing. Today I missed my sister, her family, our parents, our west coast sister and her family missed them with appreciation and gratitude.

We’re offered too few opportunities to step away and truly take soul-cleansing, mentally refreshing space for ourselves. It’s too bad, because allowing that space is when we do that the meaning emerges from everything we’ve unconsciously been working to process. It’s when we can reset and realize, everything is fragile and precious, so let’s be present while setting hopeful intentions. Listen to the hearts’ wishes. Today mine are whispering, I don’t know what is coming, but let’s make the effort to pick strawberries together, again.

Vegan Strawberry Shortcake with Vanilla Cashew Cream

Yield: 6

Author: Wendy McMillan

Tender, light biscuits filled with fresh strawberries and a delectable cashew cream filling—this wholesome take on the classic is dreamily berrylicious!

Ingredients

For the shortcake biscuits

1 Cup unsweetened vanilla plant milk (I love Good Karma Vanilla Flaxmilk +Protein)
1 Tablespoon apple cider vinegar
2 Cups white whole wheat, all-purpose, or gluten-free flour blend
1 Tablespoon cornstarch
1 Tablespoon baking powder
Pinch salt
¼ Cup organic cane or monkfruit sugar (optional)
⅓ Cup extra-virgin olive oil

For the filling

1 cup raw cashews
⅓ cup unsweetened vanilla plant milk
½ Teaspoon vanilla extract
pinch sea salt
1 teaspoon tapioca starch (or sub in cornstarch)

To serve

1 pound strawberries, hulled and sliced

Instructions

Prepare the biscuits

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or silpat and set aside.
In a measuring cup, combine the Good Karma Vanilla Flaxmilk with protein and the tablespoon apple cider vinegar. Let rest while you prepare the dry ingredients.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, pinch salt, and sugar (if using).
Stir the olive oil into the milk mixture. Add to the dry ingredients and stir gently to form a dough. Be careful not to overmix!
Sprinkle a work surface lightly with flour and shape the dough into a large rectangle that is roughly ¾ -inch thick. Using a cutter or a glass with approximately a 2 ½ inch diameter, cut rounds, gathering remaining dough to form a new rectangle as needed, yielding 12 biscuits (there may be some extra dough). Place biscuits on the prepared baking sheet.
Bake for 20-22 minutes, or until tops are becoming golden.

Prepare the Cashew Cream

Place cashews in a small saucepan of lightly boiled water and simmer 5-10 minutes. Drain and rinse.
Transfer cashews to a blender with the remaining ingredients and blend until smooth and creamy. Place in an airtight container and chill for at least 1 hour before serving.

To Serve

When the biscuits have cooled, slice them horizontally in half. Serve layered with the cooled Vanilla Cashew Cream and fresh sliced strawberries.

Nutrition Facts

Calories

396

Fat

23 g

Sat. Fat

3 g

Carbs

50 g

Fiber

7 g

Net carbs

43 g

Sugar

7 g

Protein

9 g

Sodium

229 mg

Cholesterol

0 mg