Strawberry Shortcakes

Directions

Lemon-Scented Silken Vanilla Cream

1. Drain and rinse the cashews in a strainer. Blend cashews, coconut milk, 4 Tablespoons of sugar, oil (if using), and salt in high-speed blender, starting on low, then increasing speed to high. Blend 2 minutes until the mixture is smooth, thick, and warm. It will be quite thick, and easiest to remove while hot.
2. Pour the cream into a bowl. Stir in the vanilla seeds or extracts. Add lemon zest.
3. The cream is ready to use now or can be refrigerated up to overnight to allow the flavors to blend. The cream will thicken as it chills. Stir before using. 

VARIATION: Omit the lemon zest, and you’ll have made a lovely vanilla cream.

TIP: Add some water or nondairy milk to the blender before washing, run on high. Save this sweet cashew beverage to add to smoothies.

Sweet Balsamic Reduction

1. Combine vinegar and agave in a small saucepan. Bring to a low boil over medium heat, whisking a few times.
2. Reduce heat and simmer, whisking a few times, until syrup is reduced to 1/2 cup. Check a couple of times. 

TIP: Properly made, the reduction will have thickened enough to drip very slowly off a spoon.

Sweet-Tart Roasted Strawberries

1. Position rack in center of oven and preheat oven to 375°F.
2. Have ready a 9”x13” baking pan with shallow sides, or equivalent.
3. Cut smaller berries in half, larger ones into quarters. Spoon into a medium bowl.
4. Mix maple syrup and Sweet Balsamic Reduction in a small dish. Pour over berries and toss to coat.
5. Spoon strawberries and liquid into the baking pan, arranging the berries in a single layer. Reserve this bowl.
6. Roast 6–8 minutes, or until the berries are softened but not mushy.
7. Set a strainer over the reserved bowl. Drain the berries and spoon them into a container.
8. Pour the cooking liquid into a small saucepan and reduce over high heat until syrupy. Pour into a small dish and refrigerate until needed.
9. Spoon the berries into a serving dish. Expect more liquid to accumulate in the dish.

TIP: Save the strawberry hulls to make strawberry water.

Drop Biscuits

1. Position rack in center of oven and preheat oven to 450°F.
2. Line a heavy baking sheet with a double layer of parchment paper.
3. Pour coconut milk into a large measuring cup and add vanilla, almond extract (if using), and zest. Set aside.
4. Put a wire mesh strainer over a medium bowl. Measure the all-purpose flour, whole wheat pastry flour, baking powder, and salt into the strainer. Whisk to sift the ingredients into the bowl. Stir to mix.
5. Make a well in the center of the dry ingredients and pour in coconut milk mixture. Mix the dough by bringing the dry ingredients into the liquid, rotating the bowl as you go. Do not press or over-mix the dough. It comes together quickly into a craggy, soft dough.
6. Scoop scant 1/4 cup of dough per biscuit onto baking sheet, spacing them 2” apart. For ease, use a 1/4-cup ice cream scoop.
7. Sprinkle with your choice of sugar, if using.
8. Bake 14 to 15 minutes, or until set and very lightly golden. Flip one over; the bottom should be brown.
9. Cool on wire rack for a couple of minutes.
10. If not for immediate use, freeze in airtight container. Defrost covered. Warm in low oven.

TIP: Omit the sprinkle of sugar, and you’ve got delicious, savory biscuits

Putting it All Together

1. Just before serving:
2. Using a serrated knife, slice the biscuits in half.
3. Add a good dollop of lemon vanilla cream on the bottom biscuit.
4. Add some of the Roasted Strawberries.
5. Add some reduced roasted strawberry syrup.
6. Add the top biscuit and enjoy!