Raw Strawberry Shortcake

Raw Strawberry Shortcake_Vegan02

The first Raw dessert recipe in my blog. It’s as mouthwatering as it looks. I’ve been on my “Strawberry Fields” tip lately. I blame Valentines. It left a “let’s-make-everything-red-and-heart-shape” feeling in me. If you trace back my steps to my fashion career, you know I’m a sucker for all things pink or red and of course heart shaped. So, it was not that hard to let my cravings for berries ruled over me.

I went shopping at Whole Foods the other day. Lucky for me, the first thing I saw: A strawberry promotion. Two boxes of Organic and Locally Grown Strawberries for $6. I took 4 boxes. And ya know, Strawberries are part of that ugly group called “Dirty Dozen” that means, you have to buy Organic strawberries always.

I tried using strawberries every way possible. As fruit bites on my muffins and scones, dipping them in vegan chocolate, using them as a compote for my waffles, and flavoring my Gluten Free pancakes. But the price goes to this Raw, Vegan Strawberry Shortcake. A whole pie made out of strawberries, luscious banana-cashew cream, nuts and coconut.

For this pie I used two boxes of strawberries. You can simply use one box of the berries by omitting some layers. It won’t affect the flavor or taste of your dessert. I made a second pie a few days later. I added Blue Berries too. Sorry, that one didn’t make it into the picture!

*In case you are wondering, I listed the Dirty Dozen fruits and vegetables we should always buy Organic. There’s also the Clean 15 list, or less contaminated produce list we don’t need to get always Organic. See lists below recipe.

Raw Strawberry Shortcake

  • Servings: 8
  • Difficulty: Easy
  • Print


Strawberry Layers
– 2 Boxes of Strawberries. Slice each berry in 4

– 2 C of Dates
– 2 C of Shredded Coconut or Coconut Flakes
– 1/2 C of Almond Butter
– 2 Tsp of Vanilla
– 1/4 C of Water (To make the paste sticky)

– 3 C of Cashews (Soak your cashews 3 hours or overnight) Click for more info
– 3 C of Frozen Bananas
– 1/4 C of Maple Syrup
– 1/2 C of Nut Milk
– 2 Tsp of Vanilla Extract or 2 Pods of Vanilla, scraped.

Berry Creme
– Half of the above creme
– 1/2 C of Berries

– 1 C of Strawberries
– 1/2 C of Dates

– 1/2 C of Shredded Coconut


– Throw all ingredients in your food processor, blend all ingredients until forming a paste like texture. If the mix is not sticky, add a bit more of water.
– Using a 9″ round mold, press down with your fingers the crust mix on the mold.
Tip: I lined the mold with parchment paper. That way when pie is ready it will be easier to transfer to another base.
– Now, create your first layer of strawberries as shown in picture. Start in the outside of the mold placing the strawberries one by one. Continue in a circular motion towards the center. Optional: Make a second strawberry layer.

– Now we need a blender. I use a Vitamix. Throw all ingredients in your blender. Blend till smooth.
– Pour half of the creme onto your pie. Leave other half in the blender.
– Create another (one or two) strawberry layer(s).

Raw Strawberry Shortcake_Vegan00

Berry Creme
– Add 1/2 C of Strawberries to the blender with the creme. Blend till smooth.
– Pour your Berry Creme on top of your pie.
– Create another (one or two) strawberry layer(s).

– Rinse the blender. Then, place the ingredients of the glaze in the blender. Blend till smooth. You might need more strawberries for the blender to work. You can also add a bit of water if necessary.
– Pour on top of pie.
– If you have any strawberries left you can create another layer on top of the pie. If not, this can be your final layer. Then, simply adorn with coconut if desired.

– Place Strawberry Shortcake pie in the freezer. Remove from freezer 20 minutes before enjoying. I recommend eating it in 1-4 days to avoid freezer burn.

Recipe adapted from FullyRaw

Raw Strawberry Shortcake_Vegan03

Raw Strawberry Shortcake_Vegan04Raw Strawberry Shortcake_Vegan05


 12 Most Contaminated / Dirty Dozen™ 1.Apples2.Celery3.Strawberries4.Peaches5.Spinach6. Nectarines (Imported)7. Grapes (Imported)8. Sweet bell peppers9. Potatoes

10. Blueberries (Domestic)

11. Lettuce

12. Kale / collard greens

15 Least Contaminated / Clean 15™ 

1. Onions

2. Corn

3. Pineapples

4. Avocado

5. Asparagus

6. Sweet peas

7. Mangoes

8. Eggplant

9. Cantaloupe (Domestic)

10. Kiwi

11. Cabbage

12. Watermelon

13. Sweet potatoes

14. Grapefruit

15. Mushrooms

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