Posted by The Veggie Gal on Aug - 27 - 2012 under Appetizers, Breads, Breakfast, Dessert, Kid Friendly, Quick and easy, Recipe, Side dish
Ingredients
  • Desired amount of strawberries, sliced
  • 1 cup Bisquick mix
  • 2 Tablespoons sugar
  • 1/3 cup non-dairy milk Sweet Cashew Cream
  • Cuisine: Cooking time: 10-12 mins Serving: 4 people

    I’m Baaaack!  I know I have been away a little bit longer than I said I would be but besides going to Alaska for over two weeks we had a personal tragedy in our family.  My ex husband and father of my two oldest children passed away.  He had long standing health problems but we honestly did not expect this at the time that it happened.  It was a very difficult time for us all and I needed the time away to help my children through it and deal with his passing myself.

    I decided to post this recipe because he had a MAJOR sweet tooth and after trying my Carrot Cake Muffins with Cashew Cream Topping at our daughter’s high school graduation party he decided he loved cashew cream. I am posting this in his honor. “Hello Newman” – Jerry Seinfeld

    Organic strawberries are frequently on sale this time of year and I highly suggest using organic only for this recipe. Not only are the better for you because they are not covered in pesticides, herbicides and other horrible chemicals that turn them into little chemical bombs in your body they taste a thousand times better!

    These Strawberry Short-Biscuit’s with Cashew Cream are super quick (lazy) and easy because I use the low fat Bisquick mix but obviously you can do homemade and make them  healthier by using whole wheat flour and so on but if you want a quicky recipe this works really great and they taste A-mazing!!

    Strawberry shortcake with Cashew Cream

    Strawberry Short-Biscuits with Cashew Cream
    Makes 4  Short-Biscuits

    Desired amount of strawberries, sliced (organic tastes best and does not require you to sprinkle sugar on it to take away the bitterness)
    1 cup Bisquick mix
    2 Tablespoons sugar
    1/3 cup almond milk or other non-dairy milk
    Cashew Cream topping (Click through to get the recipe on another page)

    Heat the oven to 425°.  Stir Bisquick mix with 2 Tablespoons of sugar and the milk until just blended.

    Drop 4 even spoonfuls onto a cooking sprayed cookie sheet and bake 10-12 minutes. Let cool until able to handle.

    Using a downward angle to make a bowl, cut the top off the biscuts.  Fill with desired amount of Cashew Cream and strawberries, place the top on and repeat  then ENJOY!

    Vegan Strawberry Shortcake with Cashew Cream

    Vegan Strawberry Shortcake with Cashew Cream

    Vegan Strawberry Shortcake with Cashew Cream

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