This spring I’ve seen many gorgeous strawberry shortcake desserts for instance a very large one serving as a cake at a Birthday soiree and another at a recent wedding I attended loaded with berries, both of which were served with fluffy white home made whip cream. This weekend I wanted to try a cream for shortcake and my three choices were chocolate, coconut or strawberry and settled on the strawberry cream. What I love about this cream is it’s versatility and just like whip cream can be used on many desserts. It’s also not too sweet and tastes fresh using seasonal strawberries.
This weekend I had the cream two ways, as a topping for my English scone and layered in a cup still using the scone but crumbling it and then topping with fresh strawberry slices, dark cherries and nuts.
Here is a list of suggestions for using the cream
Dipping for fruit
½ cup non dairy milk, soy or almond
½ cup raw unsalted cashews
½ cup pure maple syrup
1 tsp pure vanilla extract
1 ½ tsp pure strawberry extract – optional or just add another tsp vanilla
2 tbsp fresh lemon juice
¼ tsp cardamom
¼ tsp sea salt
7 oz firm tofu
7 fresh strawberries – medium to large size
In high powered blender combine the milk, cashews, maple syrup, vanilla and strawberry extract, lemon juice, cardamom, sea salt and blend until creamy, add the tofu and blend a few seconds, add the strawberry and blend until well combined and creamy.
Place in the fridge for at least an hour or two before serving on your favorite dessert.