9 Best Vegan Strawberry Shortcake Recipes For Your Kids

9 Best Vegan Strawberry Shortcake Recipes For Your Kids

9 Best Vegan Strawberry Shortcake Recipes For Your Kids

You can do many different things with a basket of fresh strawberries. You can appreciate them by themselves. To add a tart sweetness to your meal, cut them up and toss them in a salad.

It's great to use them in desserts, though! We're talking strawberry shortcake, which is elegant, delicious, and classic. While eating strawberry shortcake in its traditional form is great, One Green Planet prefers to step things up.

Nutrition Facts Of Strawberries

Nutrition Facts Of Strawberries

The nutrients in 3.5 oz (100 grams) of raw strawberries are:

  • Calories: 32
  • Water: 91%
  • Protein: 0.7 grams
  • Carbs: 7.7 grams
  • Sugar: 4.9 grams
  • Fibre: 2 grams
  • Fat: 0.3 grams

Strawberry Shortcake Crisp

1. Strawberry Shortcake Crisp

This dish reinvents strawberry shortcake as a baked crisp with a crumbly date sugar top and a warm, gooey strawberry center.

Making this traditional dessert crispier requires less time to prepare and bake, which reduces the time spent waiting before eating.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 4


  • Fresh strawberries: 3 pounds
  • Date sugar: ½ cup
  • Arrowroot starch: 2 tablespoons
  • Rice flour: 1½-2 cups
  • Baking powder: 1 teaspoon
  • Vanilla powder: 1 teaspoon
  • Crushed dried food-grade rose buds: 1 teaspoon
  • Cold coconut oil: ½ cup
  • Cold water: 3 tablespoons
  • Plain coconut yogurt for topping
  • Sea salt: 1 pinch


  1. Turn the oven on to 375°F.
  2. Cut some strawberries in half and leave others whole after washing and trimming them.
  3. Combine the strawberries, 2 tablespoons of date sugar, and the arrowroot starch in a sizable, non-reactive bowl. Transfer to a baking dish.
  4. Use your hands or a pastry cutter to incorporate the remaining date sugar, rice flour, baking powder, vanilla extract, crushed rose petals, salt, and coconut oil in the same bowl. If necessary, add water to help the mixture come together.
  5. Strawberry topping over them.
  6. Bake the topping for 25 to 30 minutes or until it is crisp and starting to colour. The strawberries must be soft and may have some bubbling on the edges.
  7. Before spooning into bowls, let the mixture take a few seconds to solidify and chill.
  8. Serve right away after adding (dairy-free) yogurt on top.

Strawberry Corn Cakes With Coconut Whipped Cream

2. Strawberry Corn Cakes With Coconut Whipped Cream

Strawberry corncakes go perfectly with fresh strawberry compote, whipped cream and fresh strawberries!

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 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
  • Sea 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 For The Corn Cakes

  1. Add the applesauce and vanilla essence after mixing the milk with the vinegar.
  2. Sift or whisk together in a sizable mixing bowl to thoroughly combine all the dry ingredients.
  3. While whisking thoroughly, combine the liquids with the dry ingredients.
  4. Blend well after adding the corn.
  5. Put a portion in the muffin cups. Bake for approximately 30 minutes in a 350°F preheated oven. How long it takes will depend on how big your muffins are. It is complete when the cores are springy to the touch and after a light squeeze.
  6. You can make the strawberry compote while the muffins cool.

Method For The Compote

  1. Add the first measure of fresh (or frozen) strawberries and any additional sugar in a heavy-bottomed pot.
  2. Cook the berries in a medium saucepan while stirring until the berries reduce to a juicy pulp. The mixture may boil, but watch out for scorching.
  3. You can leave the compote lumpy or purée it in a blender to the appropriate consistency.
  4. Add one more pint of freshly cut strawberries.

Method For The Coconut Whipped Cream

  1. Be sure to put the coconut milk cans in the fridge the night before you start this activity.
  2. A layer of coconut fat will be on top of the cans when you open them.
  3. Remove the coconut fat from the surface, then reserve the remaining coconut milk for a different recipe.
  4. Add the coconut butter to a large mixing. Whip until soft peaks form. Add the sugar and continue to whip until stiff peaks form.

Raw Strawberry Shortcake Nice Cream Bars

3. Raw Strawberry Shortcake Nice Cream Bars

Those long-gone childhood delights inspired these ice cream bars, allowing you to relive your youth. Just as the ice cream guy used to serve them, the creamy strawberry and wonderful vanilla cream are topped with a crumbly shortcake shell and placed on a stick.

Prep time: 25 minutes | Cook time: 55 minutes | Total time: 1 hour 20 minutes | Servings: 3

Ingredients For The Shortcake Crumble

  • Unsweetened shredded coconut: ½ cup
  • Raw almonds: ¾ cup
  • Pitted Medjool date: 1 large
  • Vanilla extract: ¼ teaspoon
  • Sea salt: 1 tiny pinch

Ingredients For The Nice Cream

  • Raw cashews: 1 cup, soaked
  • Unsweetened almond milk or water: ¾ cup
  • Vanilla extract: 1 teaspoon
  • Dates: 1-2 large
  • Strawberries: 2 cups


  1. Rinse and drain the cashews thoroughly before preparing your ice cream.
  2. Add them, almond milk, and date to a blender (s). The components should be very smooth after being blended. Leave about ¼-⅓ cup of the cashew cream in the blender after scooping most of it into a jar or glass container (eyeball it). If required, add two cups of strawberries and a little more cream to the meagre cashew cream. Blend the mixture on high. The strawberry layer won't become too cold, thanks to the cashew cream.
  3. Layer the vanilla cashew cream and strawberry mixture in popsicle moulds or tiny paper cups. They should be able to be layered without each layer freezing.
  4. Alternatively, use a popsicle stick to distribute strawberries and vanilla in each cup evenly. Once finished, you can add the popsicle sticks, which will harden in the freezer. Eight bars will result from it.
  5. While the pops are frozen, prepare the crumbled shortcake. Until a coarse crumb develops, use a food processor. On a cookie sheet covered with parchment paper, distribute the crumbs.
  6. Remove the bars from the freezer when the popsicles' surface is soft and let them thaw somewhat.
  7. To coat each bar, take out your crumble. Keep in the freezer.

Strawberry Shortcake Bars

4. Strawberry Shortcake Bars

These are luscious, fluffy, and simple-to-make strawberry shortcake bars. These bars have the ideal texture and flavour thanks to the fresh strawberries and the dense, moist, and delicious shortcake.

Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 5


  • Gluten-free quick oats: 1½ cups
  • Xanthan gum: 1 teaspoon
  • Water: 3 tablespoons
  • Vanilla extract: 1 teaspoon
  • Natural butter flavour: 1 teaspoon
  • Liquid stevia: ½ teaspoon
  • Granulated erythritol: ¾ cup
  • Salt: ¼ teaspoon
  • Baking powder: 1½ teaspoon
  • Strawberries: 1 cup, sliced


  1. Set the oven to 350°F.
  2. Coat an 8×8-inch baking pan using a non-stick spray and set it aside.
  3. Add the oats to a blender. Blend them until they have a flour-like consistency.
  4. Combine the oats and xanthan gum in a sizable mixing dish.
  5. Blend the remaining ingredients until they are smooth, leaving out the strawberries.
  6. After adding them, combine the mixture with the xanthan gum and oats until smooth.
  7. After adding the sliced strawberries, pour the mixture into a sizable mixing basin and thoroughly combine.
  8. Bake the batter for 35 minutes, or until the edges, start to brown slightly and a toothpick comes out clean. Spoon the mixture onto the prepared baking sheet.

Strawberry Shortcakes With Coconut Whipped Cream Topping

5. Strawberry Shortcakes With Coconut Whipped Cream Topping

Due to its slight messiness, this recipe is simple to prepare and fun to eat. However, you may try serving them with a spork and knife if you like.

The ideal way to eat these shortcakes is as finger food. The whipped cream and berries make a good dessert alternative if it's too hot outside to bake the biscuits.

And a word of caution: Despite how innocent and cute these shortcakes appear, they are quite addicting.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 7

Ingredients For The Strawberries

  • Fresh strawberries, sliced: 2 cups
  • Evaporated cane sugar: 1/3 cup
  • Lemon juice: 1 teaspoon
  • Vanilla extract: 1⁄2 teaspoon

Ingredients For The Shortcake

  • Unbleached all-purpose flour: 2 cups
  • Non-aluminum baking powder: 1 tablespoon
  • Dry egg replacer: 1 tablespoon
  • Evaporated cane sugar: 2 tablespoons
  • Sea salt: ¼ teaspoon
  • Non-dairy butter: 1 cup
  • Unsweetened almond or soymilk: ¾ cup
  • Maple syrup: 2 tablespoons

Ingredients For The Coconut Whipped Cream

  • Regular coconut milk: 14 oz
  • Maple syrup: 2 teaspoons
  • Sea salt: ¼ teaspoon
  • Vanilla extract: ¼ teaspoon


  1. Set the oven to 425°F.
  2. Put strawberries in a small bowl with sugar, lemon juice, zest, and vanilla extract. Prepare the batter by combining the flour, baking powder, egg substitute, sugar, and sea salt in a medium bowl. Set aside.
  3. Cut the butter using a pastry cutter when the mixture is crumbly and coarse.
  4. Then, pour curdled almond or soymilk into the well you made in the middle of the dough.
  5. Mix briefly while stirring. Limit your mixing.
  6. Roll out the dough on a floured surface, then cut out rounds with a biscuit cutter.
  7. Use cooking spray instead of parchment paper or silicone baking mats to place on a pre-prepared baking sheet.
  8. Then, drizzle with maple syrup.
  9. To achieve golden brownness, bake for 17 to 20 minutes.

Method For The Coconut Whipped Cream

  1. Overnight cooling in the refrigerator enables the coconut water and cream to separate from the coconut.
  2. Hold the can steady, and do not shake it when you open it.
  3. Only scoop out the cream with a spatula or spoon; discard the coconut water.
  4. Coconut cream, maple syrup, sea salt, and vanilla extract should be combined in a standing mixer for about a minute or vigorously whisked by hand for 4.5 minutes.
  5. Shortcakes should be allowed to cool partially before cutting each in half horizontally to form two layers akin to a hamburger bun.
  6. On the biscuit's bottom layer, spread a spoonful of strawberries.
  7. Place the “lid” portion of the shortcake on top of the coconut whipped cream.
  8. Strawberry garnish is optional.

Strawberry Shortcake Smoothie

6. Strawberry Shortcake Smoothie

This is so delicious and new. You'll adore this if you enjoy coconut!

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 3


  • Frozen strawberries: 1 cup
  • Young Thai coconut meat: 1
  • Young Thai coconut water: 1


  1. Slice a fresh coconut open.
  2. Pour coconut milk into a glass basin and remove any remaining shells.
  3. Take the coconut meat out of the shell.
  4. Add all the ingredients to a Vitamix blender and blend to a smooth, thick consistency.

Strawberry Shortcake Shooters

7. Strawberry Shortcake Shooters

These are just as tasty and require much less effort than homemade strawberry shortcakes.

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 4

Ingredients For The Cake

  • Finely shredded, dried coconut: ¼ cup
  • Raw almond meal: ¼ cup
  • Soft Medjool dates: 3 large, pitted
  • Pinch sea salt.
  • Few teaspoons of filtered water as needed

Ingredients For The Filling

  • Full-fat organic coconut milk: 1 can, chilled
  • Maple syrup or raw coconut nectar: 3 tablespoon
  • Vanilla extract: 1 teaspoon
  • Raw coconut butter: ⅓ cup
  • Fresh organic strawberries: ½ cup
  • Pinch sea salt.


  1. Combine all the cake ingredients in a food processor and pulse until the mixture resembles coarse crumbs that stick together just a little. Six-shot glasses should receive a generous amount.
  2. All the filling's ingredients—except for the coconut butter—should be placed in a food processor and processed until smooth. As the engine runs, gradually add the coconut butter and mix well. (If the mixtures ever turn clumpy, the fats have separated; in either case, place them in a high-speed blender and blend until smooth before chilling, as previously mentioned.)
  3. If the mixtures turn runny, they have gotten too warm; in this case, place them in the freezer in a bowl and chill until they are thick.
  4. Put it in a bowl in the fridge.
  5. Blend the strawberries in the food processor until they are finely diced. Stir the strawberries into the chilled cream that you had kept aside. Put the cream mixture in a pastry bag and pipe it over the crust in the shot glasses (you can also spoon them in if you don't have a pastry bag).
  6. Add a strawberry as a garnish on the top. Use refrigerated food.

Almond Flour Strawberry Shortcake

8. Almond Flour Strawberry Shortcake

Strawberry shortcake without grains is a wonderful substitute for classic. Shortbread that resembles a biscuit, a delectable strawberry cream sauce, and fresh strawberries are all used in this dessert.

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1¼ hours | Servings: 6

Ingredients For The Shortbread

  • Potato flour or arrowroot flour: ½ cup
  • Tapioca starch: ¼ cup
  • Almond meal, cashew meal: ¾ cup
  • Baking powder: 2 teaspoons
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Stevia: ½ teaspoon
  • Pure maple syrup: 1 tablespoon
  • Melted coconut oil: ⅓
  • Almond, coconut, or rice milk: ⅓ cup

Ingredients For The Strawberry Cream Sauce

  • Soaked, raw cashews: ¾ cup
  • Pitted dates: 3
  • Strawberries: 6 large
  • Pure stevia powder: ⅛ teaspoon
  • Non-dairy milk of choice: 2-3 tablespoons
  • Fresh strawberries: 2 cups


  1. Turn on the 375°F oven. In a mixing basin, combine all the ingredients.
  2. Spread heaping spoonfuls of the batter onto a prepared baking sheet to form the “biscuits.”For 12 minutes, bake. In filtered water, soak ¾ cup of raw cashews for an hour. Drain and rinse once thoroughly submerged.
  3. Blend each item in the blender until it is smooth.
  4. Pour on top of the cupcake.

Sugar-Free Strawberry Shortcake

9. Sugar-Free Strawberry Shortcake

This strawberry shortcake contains no grains, sugar, or oil. Fresh berries, strawberry cashew cream, and nutritious almond flour cookies make it simple to prepare and tasty.

You can put it together quickly if you make the biscuits beforehand. This dessert will delight your guests!

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 5

Ingredients For The Almond Flour Biscuits

  • Unsweetened, non-dairy milk: ⅓ cup
  • Apple cider vinegar: 2 teaspoons
  • Flax meal, 4 tablespoons water: 2 tablespoons
  • Agave nectar: 1 tablespoon
  • Blanched almond flour: 2½ cups
  • Baking soda: 2 teaspoons
  • Baking powder: 1 teaspoon

Ingredients For The Cake

  • Strawberries: ½ pound
  • Freeze-dried strawberries for garnish

Ingredients For The Strawberry Cream

  • Raw cashews: 1 cup
  • Water: ½ cup
  • Fresh strawberries: 1 cup


  1. Set the oven to 325°F.
  2. Then, gradually whisk in the sugar and apple cider vinegar before adding the milk (it will curdle and thicken).
  3. Combine the water and flax meal to make it. In a bowl, add the remaining (dry) ingredients.
  4. Combine the dry ingredients thoroughly before adding the milk, sweetener, and flax mixture.
  5. Spread the dough onto a work area for cutting using a sizable cutting board or a marble slab.
  6. Form dough into an oval shape, about 3/4 inch tall.
  7. Add the almond flour if the dough is sticky, moist, or acting disorderly.
  8. Make biscuits by cutting with a 2 3/4″ biscuit cutter. A ring from a bracelet would also work.

Method For The Cake

  1. Combine the cashews, water, and strawberries in a powerful blender to create the cashew cream. Gradually add the water when the mixture has a thick, creamy consistency.
  2. There are layers of strawberries, cream, and biscuits.
  3. For an extra touch of decoration, sprinkle on some freeze-dried strawberries.

Conclusion To The 9 Best Vegan Strawberry Shortcake Recipes For Your Kids


They can be kept at room temperature in an airtight container for up to three days. We don't recommend storing the shortcakes with the cream and strawberries on top since they will turn soggy and mushy. So, share any of your favourite recipes with your family or friends.

I trust you enjoyed this article about the 9 Best Vegan Strawberry Shortcake Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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