Strawberry Shortcake
Summer berries 🍓 will soon give way to fall pumpkins! 🎃 Get ready... pumpkin recipes are EVERYWHERE! I’ll be sure to post my favorites here, too. But for now…. I’m still finding luscious, organic berries at my local markets. So in saying farewell for now to these plump, red beauties, what better way to honor their presence than with a yummy, plant-based dessert.
There’s something so satisfying about eating fresh berries with some kind of cake. So I paired some beautiful, sweet strawberries with my tried and true almond biscuits. Yes! Make the biscuits ahead of time and you can put it together in no time at all. This dessert is sure to please!
Ingredients
6 almond flour biscuits—recipe HERE!
½ pound strawberries
freeze-dried strawberries for garnish (optional)
~ for the strawberry cream
1 cup raw cashews, soaked for 3 hours
about ½ cup water
1 cup fresh strawberries
Method
To make the cashew cream, blend the cashews, water and strawberries in a high-powered blender. I recommend VITAMIX! Add the water, a little at a time, until you have a thick, creamy consistency.
Layer the biscuits with the strawberries and the cream.
Top with some freeze-dried strawberries (found at Trader Joe’s) for an especially decorative flair.
Voilà! Makes 4 servings using 2 biscuits each. Enjoy!
