Best Vegan Strawberry And Cream Recipes

Best Vegan Strawberry And Cream Recipes For Your Kids

Strawberries and cream have become a popular dish worldwide. We've put together this collection of delicious strawberry and cream desserts. Bon Appetit, as Amédée-François Frézier would say!

1. No-Bake Strawberry Cream Pie Recipe

The combination of strawberries and coconut cream is divine. This no-bake strawberry cream pie recipe couldn't be easier—combine a few ingredients to produce the stunning strawberry cream pie.

Super simple, super wholesome, and super delectable. The beauty of raw sweets is that they are quick to prepare and healthy for you.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 1

Ingredients For The Crust

• Medjool dates: ¼ cup
• Coconut chips: ¼ cup
• Gluten-free oats: ¼ cup

Ingredients For The Filling

• Coconut fat (from a can of coconut milk): ¾ cup
• A handful of chopped strawberries.

Method

1. De-pit the Medjool dates, and add the coconut chips and oats to a food processor. Repeat the process until the sticky ball forms. The mixture should be patted into a tartlet pan and placed in the refrigerator to solidify (or freezer if you want to speed things up).
2. While you wait, quarter the strawberries and beat the coconut cream for several minutes until it is smooth and creamy.
3. Remove the crust from the fridge and add the coconut cream and strawberries. You can either eat it or put it in the refrigerator.

2. Blueberry-Strawberry-Banana Ice Cream Cake Recipe

This blueberry-strawberry-banana ice cream cake made with vegan ice cream is delectable and heavenly. It is creamy, sweet, tangy, fresh, and colourful—it's practically hard to dislike!

Additionally, it is the ideal dish to serve at a summertime picnic or BBQ! Everyone will be exclaiming how lovely it is. The cake is edible the same day it is made.

The recipe is also quite simple to prepare (surprise, surprise). It's essential to make this vegan ice cream cake! It is delicious, appealing, and the best way to stay cool on a hot day!

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 10

Ingredients For The Vanilla Vegan Ice Cream Cake Layer

• Cashews: 2 cups
• Bananas: 2
• Dates: 1 cup
• Melted coconut oil: ¼ cup
• Vanilla seeds: ½ pod
• Vegan milk or coconut water, as needed

Ingredients For The Berry Layer

• Frozen blueberries: 1 cup
• Frozen strawberries: 1 cup
• Vegan coconut milk or coconut water: 1 cup
• Dates, walnuts, or another banana: 1 cup
• Strawberries: 10, cut in halves for the outside

Method

1. Place the strawberry halves around the springform pan's edge to create the first tier. Place aside. Now combine all the vanilla ice cream cake ingredients in a blender and process until smooth, using the least amount of vegan milk or coconut water necessary.
2. After distributing them evenly throughout the bottom of the pan, push the berries to the inner edge. Set up in a freezer.
3. Blend everything until smooth to create the berry layer. After spreading carefully over the vanilla ice cream cake layer, place in the freezer for two to three hours or until firm.
4. After that, slice and serve it alongside other berries! Before eating, let it soften a little so that it can become creamier.

3. Strawberry-Banana Ice Cream Bites

These stunning strawberry-banana ice cream bites are simple to prepare, and even more amazingly, they are startlingly delicious.

You only need to purée the avocados, bananas, and a little agave syrup, then chill the mixture in the freezer for an hour. Now you have a refreshing frozen dessert.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 4

Ingredients

• Bananas: 2
• Avocado: 1
• Agave syrup: 2-3 tablespoons
• Strawberries for decoration (optional)

Method

1. Blend all ingredients in a blender or food processor until they are smooth.
2. The mixture should be divided among the moulds and put in the freezer for about an hour.

4. Raw Spicy Strawberry Cream Tarts

These raw spicy strawberry cream tarts are the ideal dessert for a memorable event. The cayenne pepper in the delectable crust gives it a lovely little bite, balanced out by the chilled cashew cream inside.

Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 5

Ingredients For The Crust

• Raw almonds: 2 cups
• Dates: 2 cups
• Cacao powder: 1 tablespoon
• Vanilla bean powder: 1 teaspoon
• Cayenne pepper: ½ teaspoon
• Sea salt: 1 dash

Ingredients For The Filling

• Raw cashews: 2 cups
• Coconut oil: 1 cup
• Water: 1 cup
• Vanilla bean powder: 1 tablespoon
• Agave syrup: 1 tablespoon

Method For The Crust

1. Process all the almonds in a food processor until they are powder.
2. Include dates, cacao, vanilla, pepper, and salt, among other ingredients. Combine until the mixture resembles dough and starts to stick together. Avoid over-processing the dough to prevent the release of too much oil from the almonds.
3. After removing the dough, fill four-inch tart pans lined with Saran Wrap.
4. Evenly press the dough into each mould.
5. Cover the tart pan with Saran wrap and place it in the freezer.

Method For The Filling

1. Blend all ingredients for the filling in a blender until they are entirely smooth.
2. You must tamp the mixture with your tamper because it will be very thick.
3. After mixing, refrigerate the cream in a glass container and let it thicken overnight.

Method To Assemble

1. Take the tart pans out of the freezer and the cashew cream out of the fridge.
2. Put cashew cream into the crust using a pastry bag or a spoon.
3. Decorate with fresh strawberries (optional)

5. Strawberry Cookies And Cream Cheesecake

This strawberry cookies and cream cheesecake is so delicious! The filling is creamy and light with notes of vanilla, and the foundation is sweet and chewy, as any excellent cookie should be. It is raw, vegan, gluten-free, and free of processed sugar.

Carob provides the best flavour for dark chocolate cookies, but if you don't have any, feel free to substitute cacao or cocoa. This light and creamy cheesecake will be a hit as a dessert at a dinner party.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 14

Ingredients For The Base

• Unroasted buckwheat groats: 1 cup
• Whole raw pecans: 1 cup
• Pitted dried dates: 1½ cups, roughly chopped
• Coconut oil: 3 tablespoons, melted
• Carob powder: 3 tablespoons

Ingredients For The Filling

• Raw cashews: 3 cups
• Coconut oil: ¾ cup
• Coconut milk: ½ cup
• Vanilla extract: 2 teaspoons
• Maple syrup or rice malt syrup: ½ cup
• Himalayan pink salt: 1 teaspoon or to taste
• Cacao nibs: ½ cup
• Strawberries: 1 cup, hulled and quartered
• Dates: ½ cup
• Pecans: ½ cup
• Carob: 1 tablespoon
• Maple syrup or rice malt syrup: 2 tablespoons

Method

1. If you're using buckwheat groats as your base, pulse them briefly in your blender until they become “sandy”; you don't want them to become too finely ground so that they become flour.
2. Add pecans, dates, coconut oil, and carob to the ground buckwheat. Pulse and blend until the mixture comes together.
3. The mixture needs to be pushed firmly into a lined 28x18cm tin. Prepare the filling and place it in the refrigerator. If you want to make the crumb topping, add the dates, pecans, carob, and maple syrup to your blender and process until powdery. Place aside.
4. Process till creamy and smooth, pausing halfway through to scrape down the sides. Combine strawberries with cacao nibs.
5. Place the base in the freezer for at least 4 hours after adding the filling on top.
6. Slice after taking it out of the freezer and wait 20 to 30 minutes. Add your carob cookie crumbs and fresh strawberries on top.

6. Raw Strawberry-Banana Cream Cake

This strawberry-banana cake is incredibly healthy and contains only natural, whole foods, so you can feel GREAT eating it.

Essentially, it is only composed of fruit and nuts! Additionally, it makes a delightful dessert for any celebration. It is particularly ideal for summer because it is very cool. This strawberry-banana cake will be a hit!

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 10

Ingredients For The Pink Filling

• Bananas: 3
• Frozen strawberries: 2 cups
• Coconut oil: 1-3 tablespoons

Ingredients For The Cream Exterior

• Cashews: 2 cups
• Dates: 2 cups
• Peeled orange: 1
• Melted coconut oil: 2 tablespoons
• Water, as needed

Method

1. Blend the frozen berries and bananas in a blender until they are both completely smooth.
2. This springform pan should be slightly smaller than the second one you'll use. Spread evenly.
3. Don't worry if you don't have either of those choices.
4. Add the cream layer to the pink layer at the bottom.
5. Frozen to a solid state.
6. If any water is required, add it sparingly while blending all the components until they are smooth. The creamier it will be, the less water you need.
7. Place the frozen pink layer within a bigger springform pan, then cover the sides and top with the cashew cream layer. Alternatively, you might spread it on top of the same pan.
8. Slice, garnish, and then enjoy after freezing until solid! Keep in the freezer

 

7. Peanut Butter Strawberry Swirl Nice Cream

This peanut butter strawberry swirl nice cream is unsweetened and the ideal summer treat. Frozen bananas, peanut butter, and mashed strawberries are combined to create this tasty cream.

To make it even more spectacular, add a 4-ingredient crumble of cookie dough. The food processor can be used for everything, making it simple and nutritious.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 2

Ingredients For The Swirl Nice Cream

• Bananas, frozen: 4
• Strawberries: 1 cup
• Peanut butter: 2 tablespoons

Ingredients For The Cookie Dough Crumble

• Gluten-free rolled oats: ¼ cup
• Roasted, unsalted peanuts: ¼ cup
• Medjool dates: ¼ cup, pitted
• Non-dairy milk of choice or water: 2 tablespoons
• Cocoa nibs: 1 teaspoon

Method

1. Initially, freeze the bananas. They should be cut into slices and frozen for at least 12 hours in an airtight container or plastic bag. Add oats, peanuts, dates, and milk (or water) to a food processor. Process until a crumbly mixture forms. Place the mixture in a small bowl.
2. In a separate small bowl, mash your strawberries. You can choose how much texture to leave.
3. Add the frozen bananas to a food processor and blend until smooth (add a splash of milk if necessary). After stirring, add the mashed strawberries and peanut butter.
4. Place the whipped cream in a glass or serving bowl. Serve after adding the oat crumble on top.

8. Vanilla Sponge Cake With Buttercream Frosting

This vanilla sponge cake with buttercream frosting has layers of strawberry jam and vanilla buttercream with light buttercream icing. It is moist yet fluffy and wonderful. It is a delicious delicacy fit for an afternoon tea or special event!

Prep time: 25 minutes | Cook time: 45 minutes | Total time: 70 minutes | Servings: 15

Ingredients For The Cake

• Almond milk: 1½ cups
• Apple cider vinegar: 2 teaspoons
• Vegetable oil: ⅓ cup and 2 tablespoons
• Sugar: ¾ cup and 2 tablespoons
• Vanilla extract: 1½ tablespoons
• Gluten-free self-raising flour: 2 cups
• Baking soda: ¾ teaspoon
• Baking powder: 1 teaspoon
• Cornstarch: 3 tablespoons
• Pinch of sea salt.

Ingredients For The Frosting

• Vegan butter: 1½ cups
• Vanilla extract: 4 teaspoons
• Icing sugar: 6½ cups
• Almond milk (if needed): 2 tablespoons
• Strawberry jam: 5 tablespoons

Method

1. Prepare two 8-inch trays with parchment paper and preheat your oven to 340°F.
2. After being added, apple cider vinegar and almond milk should be mixed thoroughly in a bowl. Allow curdling for 10 minutes.
3. The result is vegan buttermilk. After the buttermilk is ready, add the sugar, vanilla essence, and oil. Whisk for two to three minutes on high until everything is mixed.
4. Sift the flour, baking soda, powder, cornstarch, and sea salt into a separate bowl. Mix thoroughly until all of the flour is gone, but avoid overmixing.
5. Fold in the dry mixture after adding it gradually to the liquid mix.
6. Pour the batter into the prepared cake pans in equal parts. To remove the tins, tap them on the countertop.
7. Place the prepared cake pans inside and bake for 20 to 22 minutes. They will finish when you insert a knife or skewer that comes out clean and feels springy.
8. Place the cakes on a cooling rack and allow them to cool completely. After they have cooled, place them in a covered container to keep them fresh before frosting.

Method To Make The Frosting

1. To avoid sugar clouds, slowly add the vanilla and icing sugar after creaming the butter on high in a bowl or stand mixer. If necessary, add milk.
2. If necessary, use a sharp knife to level out your cakes.
3. The cake layers alternate with buttercream and jam. Turn the cake over at the top layer to ensure a flat top.
4. The cake should be crumb-coated before being chilled for an hour in the fridge.
5. Once the icing has hardened, add a final layer of buttercream, then decorate. The buttercream will stiffen up at room temperature, whether served immediately or stored in a sealed container in or out of the refrigerator.

9. Strawberry Corn Cakes With Coconut Whipped Cream

These traditional strawberry corn cakes with coconut whipped cream are shortcakes reimagined in this dish using corncake biscuits.

These tiny cakes will deliver all of the anticipated berry sweetness and more, just in time for the strawberry season in the summer! These delicately sweetened cakes top with whipped cream, strawberry preserves glaze and fresh strawberry compote.

Prep time: 15 minutes | Cook time: 55 minutes | Total time: 70 minutes | Servings: 6

Ingredients For The Corn Cakes

• Cornmeal: 1 cup
• All-purpose flour: 1 cup
• Sugar: ¼ cup
• Baking powder: 1 tablespoon
• Non-dairy milk: 1 cup
• Apple cider vinegar or white vinegar: 2 teaspoons
• Unsweetened applesauce: ¼ cup
• Frozen or fresh corn kernels: 1 cup
• Vanilla extract: 1 teaspoon
• Salt: 1 pinch

Ingredients For The Strawberry Compote

• Fresh or frozen strawberries: 1 pint
• Fresh strawberries: 1 pint
• Granulated sugar: 1 tablespoon

Ingredients For The Coconut Whipped Cream

• Full-fat unsweetened coconut milk: 2 cans
• Granulated or confectioner's sugar: 4 tablespoons

Method To Make The Corn Cakes

1. Add the vanilla bean paste and applesauce to the milk after adding the vinegar.
2. Sift or whisk all the dry ingredients in a sizable mixing bowl to combine them thoroughly.
3. Whisk well after adding the liquids to the dry ingredients.
4. Mix well after adding the corn.
5. Portion into muffin tins.
6. Bake for about 30 minutes in an oven warmed to 350°F. The time will vary depending on the size of your muffins. The cores are complete when they feel springy to the touch when you gently press them. While you make the strawberry compote, let the muffins cool.

Method To Make The Compote

1. Add the optional sugar to the first measure of fresh (or frozen) strawberries in a heavy-bottomed pot.
2. The berries should be cooked in a medium pot with constant stirring to a fleshy pulp. Although the mixture may boil, watch out for scorching.
3. You can purée the compote to the appropriate smoothness in a blender or leave it lumpy.
4. Include the second pint of finely chopped fresh strawberries.

Method To Make The Coconut Whipped Cream

1. Before starting this project, put the can of coconut milk in the fridge for at least one night.
2. When you open the cans, they will have a film of coconut fat on top.
3. For another recipe, save the remaining coconut milk and skim the coconut fat off the top.
4. Whip the coconut fat in a sizable mixing basin until soft peaks form. With the whip, combine the sugar until stiff peaks form.

Conclusion

Strawberries are undoubtedly among the most delectable fruits. There is no doubt about that. They are juicy and sweet and contain most of the nutrients needed to stay healthy. Strawberries are an antioxidant and nutrient powerhouse that also do wonders for your skin.

I trust you enjoyed this article about the 9 Best Vegan Strawberry And Cream Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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