Jul 02, 2014

Vegan Strawberry Shortcake. Grain-free, Oil-free and Sugar-free!

STRAWBERRIES! They are my ultimate, favorite food in the whole universe. Strawberry season is upon us so, needless to say, I am in heaven. This delightful dessert is so easy and delicious with fresh berries, strawberry cashew cream and yet another way to enjoy those healthy almond flour biscuits. Make the biscuits ahead of time and you can put it together in no time at all. This dessert is sure to please!


  • 6 almond flour biscuits—recipe HERE!
  • ½ pound strawberries
  • Freeze-dried strawberries for garnish (optional)

~ for the strawberry cream

  • 1 cup raw cashews, soaked for 3 hours
  • ~ ½ cup water
  • 1 cup fresh strawberries


  • To make the cashew cream, blend the cashews, water and strawberries in a high-powered blender. Add the water, a little at a time, until you have a thick, creamy consistency.
  • Layer the biscuits with the strawberries and the cream. 
  • Top with some freeze-dried strawberries (found at Trader Joe’s) for an especially decorative flair.
  • Voilà! Dessert extraordinaire!
Serves 2. Enjoy!

Healthy trails,

6 responses to “Vegan Strawberry Shortcake. Grain-free, Oil-free and Sugar-free!”

  1. Naomi Paul says:

    I made this today and the biscuit came out pretty good but the cream was bland. Any suggestions to add flavor? Thanks.

  2. Helyn says:

    Sorry to hear that, Naomi. You could add some vanilla for more flavor and/or add more strawberries.

  3. veganlovlie says:

    This is scrumptious! Berry season is the best! It's amazing how just using some fresh fruits with a biscuit turns it into a summery treat. I love using fruits in desserts.

  4. Helyn says:

    Glad you liked them! Thanks for the feedback :))

  5. Judith says:

    I’m not sure why you don’t consider, honey, maple syrup, brown rice syrup, agave syrup as sugars when they are ALL added sugars. It would be more accurate to just leave that part of your classification off since it’s not accurate. And strawberries also contain sugar even though they are a low sugar and high fiber fruit which is one of the healthier fruit choices for these very reasons. Plus they’re delicious! ALL glucose/fructose containing disaccharides are sugars as you know from your studies in nutrition. I am going to use this recipe even though the description is not as accurate as it could be. I like the choice of alternative, no grain flours. It is creative recipe developers such as yourself that are advancing the field.

    • helynskitchen says:

      Yes, Judith, you are indeed correct that all of those ingredients are added “sugars” just not sugar in its white, nasty, bleached sugar cane form. I’ve had this blog up and running for over three years now and I’m learning a lot as I go. Unfortunately, I don’t have oodles of free time to go back and check all of my previous post to correct such things. Sorry for the inaccurate description, as there is a little bit of added sweetener in the biscuits, specifically 1.5 grams of sugars per biscuit if using maple syrup. With this small amount, you could certainly leave out the sweetener if you prefer. Thanks for your feedback and I hope you enjoy the shortcakes!

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