Raw-Vegan Strawberry Shortcake with Homemade Cashew Cream

Andrew Davis

by | Updated: December 2nd, 2016 | Read time: 1 minute

Who hasn’t slacked off and squirted whipped cream from a can on a spongy store bought cake topped with non-organic strawberries? Break free from fake strawberry shortcake! This 100% raw and vegan version is whipped up just as quickly but boasts true summer-fresh taste with its almond and flax crust, vanilla-cashew cream and chopped bits of the season’s sweetest fruit.

Recipe: Strawberry Shortcake (Raw & Vegan)


1-1/2 cups raw almonds
3 Tbsp.flax meal
1/2 cup pitted dates
Pinch of sea salt

1 cup raw cashews
1/4 cup almond milk
3 Tbsp. maple syrup
2 Tbsp. coconut oil, melted
Dash of vanilla
Pinch of sea salt
Pinch of cinnamon


1 cup fresh organic strawberries


  1. Combine all crust ingredients in food processor and pulse until chunky; press crust into a pie dish.
  2. Combine all cream ingredients in food processor and pulse until creamy. Spread evenly over crust.
  3. Layer with sliced strawberries.
  4. Refrigerate for up to 2 hours before serving.