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Strawberry Shortcake with Lemon Cashew Cream
Ingredients
  • subheading: For the Lemon Cashew Cream:
  • 1½ cups raw cashews soaked in water for 10 minutes (195 g)
  •  
  • ⅔ cup water
  • ½ cup lemon juice (zest lemon before juicing)
  • 3 tablespoons coconut sugar (25 g)
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • subheading: For the Strawberry Filling:
  • 6 cups fresh strawberries sliced (910 g)
  • 3 tablespoons coconut sugar (25 g)
  • 2 tablespoons lemon juice (zest lemon before juicing)
  • subheading: For the Shortcakes:
  • 2 cups whole wheat pastry flour (see note below) (240 g)
  • ¼ cup coconut sugar (35 g)
  • 1⅓ tablespoons baking powder
  • ¾ teaspoon salt
  •  
  • 1 cup coconut milk chilled overnight (blend contents of the can before measuring / directions below) (220 g)
  •  
  • 1½ tablespoons vanilla extract
  • ½ teaspoon apple cider vinegar
  •  
  • 2 teaspoons lemon zest (for garnish)
Steps
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