Preheat the oven to 180°C / 350°F / Gas Mark 4.
To make the cashew cream, drain the soaked cashews, then rinse well. Place in a food processor with the honey, lemon juice and 125ml water.
Blend until smooth, thick and creamy, adding a little more water if needed to achieve the perfect consistency. (The cashew cream will keep in the fridge for a day or two, but is best made on the day of serving.)
Toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, until fragrant, tossing regularly so they don’t burn. Transfer to a bowl and set aside to cool. In another bowl, toss the strawberries with the vinegar and honey.
Transfer the strawberry mixture to a baking dish and bake for 15 minutes.
Turn the strawberries with a wooden spoon, then bake for a further 15 minutes, or until the strawberries are soft and juicy.
Remove from the oven and leave to cool for 5 minutes or so.
Divide the strawberries among bowls. Sprinkle with the pine nuts, spoon dollops of the cashew cream on top and serve.
Recipe taken from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books.