Strawberry Basil Shortcakes With Cashew Whipped Cream | VegNews

Ingredients

• For the shortcakes:
• ¼ cup
• sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups all-purpose flour, plus more for surface
• 6 tablespoons chilled
• vegan butter
• 1 cup
• vegan coffee creamer
• , plain or vanilla 
• 2 tablespoons melted vegan butter, for brushing
• For the strawberry-basil compote and garnish:
• 3 cups fresh strawberries, hulled and quartered, divided
• 3 tablespoons sugar, divided
• 4 sprigs basil, plus more for garnish
• 1 teaspoon cornstarch or arrowroot powder
• 1 tablespoon water
• For the cashew whipped cream:
• 2 cups
• raw cashews
• , soaked overnight
• 1 cup apple juice
• ¼ cup sugar
• ¾ teaspoon vanilla extract
• ⅛ salt