Strawberries, and Only Strawberries, Could Now Be Thought or Spoken Of

A Saturday morning a week ago Katie and I and our friend Jamie went to Boxx Berry Farms and picked strawberries. Wind over fields of ripe berries is deliciously full and fragrant.
Katie has been filling jars with jam, but I'd been waiting for a chance to try out Vegan with a Vengeance's strawberry shortcake recipe. The macadamia crème more than makes up for the missing whip cream in this vegan dessert. You can also put the crème on lemon corn waffles with blueberry sauce or chocolate pudding.

If you'd like to sit down with a good book while eating your scones and berries, I suggest Austen's Emma, which I always associate with strawberries. And also gruel. But I dare say you'd prefer the strawberries.
Strawberries, and only strawberries, could now be thought or spoken of. "The best fruit in England--everybody's favourite--always wholesome...Delightful to gather for one's self--the only way of really enjoying them. Morning decidedly the best time--"

The strawberry sauce and macadamia crème should both be made in advance, the strawberries at least an hour, and the crème a few hours or preferably the day before. If you love this crème as much as I do, making a batch and a half is a good idea, because you don't want to short yourself.

Macadamia Crème

1/2 c. roasted unsalted macadamia nuts
1/4 c. soy milk
1/4 c. powdered sugar
1/2 tsp. vanilla
1/2 c. canola oil

Turn the nuts into a fine powder in a food processor or strong blender. Add the soy milk and blend to a paste. Add sugar and vanilla; blend. Add the oil in a steady stream while blending (this part can be a bit messy). Put in a container with a lid or plastic wrap and refrigerate.

Strawberry Sauce

2 lbs. strawberries, hulled and sliced (about 7 cups)
1/2 c. sugar
1 tbs. pure maple syrup
1 tsp. vanilla

Mix all the ingredients together and refrigerate.

Scones

3 c. flour
2 tbs. baking powder
1/4 c. Sucanat
1/4 tsp. salt
1/3 c. vegetable oil
1/2 c. soy creamer; rice or soy milk can be substituted
3/4 c. rice or soy milk plus 2 tsp. apple cider vinegar (The vinegar curdles it like buttermilk.)

Preheat oven to 400 F. Grease a baking sheet.
In a large bowl mix the dry ingredients. Add the wet ingredients and mix until just combined, lumps encouraged. Drop 1/4 cupfuls onto the baking sheet. Pat the tops a little to round them out. Bake 12 to 15 minutes.

Cut open the scones and pour strawberry sauce over. Liberally dollop with macadamia crème.