Nothing says summer quite like strawberry shortcake. Even the sound of the word brings me poolside -- Mix 107.7 blaring through the radio, and me dripping with hot feet in front of the ice cream truck.
As a kid I loved strawberry shortcake, and in my family, the dish was usually comprised of angel food cake topped with fresh cream and strawberries. I decided to try my hand at real shortcake biscuits and was pleasantly surprised!
The trick is to use a food processor to cut the cold vegan margarine quickly so that some buttery crumbs remain and to add the almond milk gradually while pulsing. The buttery bits will make the biscuits flaky and light, a perfect compliment to the thick layer of cashew cream.
Cashew cream is naturally sweet and so easy to prepare! Just be sure to allow a few hours for the nuts to soak.
Serve these shortcakes as a light finish to a evening of kebabs and corn on the cob. Summer has never been so sweet!