I’m Back. I was away a 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. Organic strawberries are 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. As a bonus they taste a thousand times better too!
These Strawberry Short-Biscuit’s with Cashew Cream come together super quick! They make a beautiful and impressive desert. I love them because they are great for a lazy days.
Strawberry Short-Biscuits with Cashew Cream
Makes 4 Short-Biscuits
Desired amount of strawberries, sliced
1 cup Low-Fat 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 prepared 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 biscuits. Fill with desired amount of Cashew Cream and strawberries, place the top on and repeat and ENJOY!