Raw Strawberry Shortcake

If these lovely treats could talk, what they would be saying  would be the beginning of an @lizzobeeating song “Mirror mirror on the wall, don’t say it because I know I’m cute”

A slightly healthier take on strawberry shortcake, or so I tell myself.  Raw, vegan, and sweetened with dates and maple.  While cold and frozen foods aren’t always the best as the spleen has a slightly harder time processing and requires more energy to do so.  This may leave you feeling a tad sluggish.  However, these are great and I’m not suggesting you eat a whole tray in one sitting.  Just, the more you know…
The crust is a blend of raw cashews and macadamias, hemp seeds, dates and a pinch of sea salt. The filling is organic coconut cream and oil, a little homemade cashew milk, lemon zest, maple syrup  and vanilla extract.  And of course, organic strawberries!





1 cup raw cashews

1 cup raw macadamia nuts

1/4 cup almond flour (can use 1/2 cup almond flour and omit oats)

1/4 cup gluten free rolled oats

2 tbsp hemp seeds

6 pitted deglet dates

1/2 tsp sea salt


1 can coconut cream, refrigerated a few hours

1/2 cup non dairy milk (I used homemade cashew)

1/4 cup maple syrup

1/4 cup coconut oil melted

1 tsp vanilla extract

zest of one large lemon

pinch sea salt

1 cup strawberries, sliced




Line an 8×8 pan with parchment paper.  You can grease using some coconut oil.  It isn’t totally necessary.

Add all ingredients to the bowl of a food processor or high speed blender, and pulse to combine.  It should come together and be sticky.  Over process it and it will become butter.

Using your hands, press the crust mixture into the bottom of the pan.  Place in freezer while you assemble the filling.


Add all ingredients, except the strawberries to a blender.  Blend for a minute or two, until the mixture becomes nice and creamy.  You may need to scrape down the sides a few times.

Remove crust from freezer and pour the filling on top of the crust.  Using a spatula, smooth the filling so it fills the whole pan.

Add the sliced strawberries.  You’ll want to submerge them into the filling.  It is okay if a little they peek out just a little.  Use a spatula and smooth the top of the filling.

Cover the pan tightly with Saran Wrap.  Place in freezer for up to 6 hours for a more solid result.



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