Summertime Berry Shortcake! Yummmmmy!

Wow!  The scones seem to be a hit with all of you.  Thank you so much for your comments!  I thought this might be a good time to include a nice summer dessert.  The shortcake is VERY similar to the scone recipe.

Nothing says summer like fresh berries! Not only are they sweet, juicy and delicious, they are wonderfully nutritious! For example, strawberries are high in vitamin C and also contain cancer preventing phytochemicals like anthocyanins and ellagic acid. They are also good sources of fiber, folate and potassium. Blueberries are the richest of all fruits in antioxidants which help to protect us from various cancers and other diseases like high cholesterol and diabetes, memory loss and heart disease. Blueberries are also high in fiber and vitamin C, and may also help protect against urinary tract infections, and intestinal upsets. If it were a drug, it would be flying off the shelves!

Just to be clear, I am not advocating dropping your doctor prescribed medication, just suggesting that berries could be a good addition. And along with other dietary changes, may help to avoid these problems in the first place. Often times we think berries are expensive, but when you look at how much pharmaceuticals cost, it’s a bargain. And I can guarantee, prescription meds don’t taste this good!

Berries:
1-2 pints strawberries, sliced
1 cup blueberries
1 cup blackberries
(You can create any combination of berries here that you desire.)

Gently wash berries, then place in a medium bowl. Sprinkle with 2 tablespoons of sweetener (honey, agave nectar, maple syrup, etc.). Mix to combine and let sit at room temperature while making the shortcakes.

Shortcakes:
2 cups whole wheat pastry flour
2 Tablespoons raw sugar
1 Tablespoon baking powder
½ teaspoon salt
5 Tablespoons Earth Balance (trans-fat free, non-dairy margarine), cold cut into chunks
1 cup cashew cream
½ teaspoon vanilla extract

1. Preheat Oven to 400 degrees

2. Combine the 1st five ingredients in a large bowl, with a pastry blender or a fork, until crumbly. Create a well in the center of the dry mixture.

3. In a small bowl, combine the cashew cream, and vanilla extract.  Pour into the well in the dry ingredients.

4. Stir to combine, but be careful not to over stir.

5. Using a ¼ -1/3 cup measuring cup (depending upon how big you want them), sprayed with cooking spray, scoop cupfuls of batter and turn out onto a parchment lined baking sheet. You may have to re-spray the cup every so often.

6. Bake for 15-20 minutes. Cool shortcakes on a wire rack.

Top with cashew whipped cream (could substitute regular whipped cream, if you eat dairy).
Whipped Cashew Cream: (You need to start this the night before!)
1. Soak 1 cup raw cashews in water overnight in the refrigerator.

2. The next day, drain the soaking water and place cashews in the blender along with ¼ cup sweetener (honey, agave nectar or maple syrup), ½ teaspoon vanilla extract, and ¼ cup water.

3. Combine in blender until smooth. Refrigerate, covered, for 2 hours (if you have the time), and stir before serving.

The assembly:
1. Once cooled, slice the shortcake in half, horizontally.

2. Place bottom half on a plate. Top with 1-2 spoonfuls of berries and some of the juices. Place other half of shortcake on top.

3. Top with a dollop of cashew cream and more berries. DIG IN!!