These incredibly creamy No-Bake Vegan Strawberry Shortcake Bars are made in the blender! They have a cashew base and taste just like a frozen strawberry shortcake. No baking is necessary to make these gluten-free and vegan dessert bars.

No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.

Raise your hand if you love strawberry shortcake!!

If your hand is up, you’re about to fall head over heels for this recipe. These frozen vegan dessert bars offer all the nostalgic flavor of a classic strawberry shortcake—with none of the baking.

Why you’ll love this recipe:

  • Perfect for summer parties, cookouts, or make-ahead treats
  • Creamy and refreshing
  • Naturally sweetened with dates and maple syrup
  • 100% vegan and gluten-free
No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.

Originally, I set out to create something more like a “strawberries and cream” bar with a cashew crust and luscious vanilla filling. But after one bite, it was clear—this tasted just like a frozen strawberry shortcake. Even my boyfriend confirmed it without any prompting!

So, they’ve officially been crowned: Vegan Strawberry Shortcake Bars.

No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.

How to Make Vegan Strawberry Shortcake Bars

Step 1: Prepare the No-Bake Cashew Crust

In a food processor or high-speed blender (like a Vitamix), pulse together the raw cashews, almond flour, pitted dates, coconut oil, and sea salt. Press the mixture firmly into a parchment-lined baking dish to form the crust.

Step 2: Soak the Cashews

Soak raw cashews in cold water for at least 4 hours—or speed things up by covering them with boiling water and soaking for 30–60 minutes. This makes them soft enough to blend into a rich, creamy base.

Step 3: Blend the Filling

Add the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla to your blender. Blend until silky smooth. The longer you blend, the creamier it gets!

💡 Tip: You don’t need to wash the blender between the crust and filling—time saver!

Step 4: Assemble and Freeze

Pour the filling over the crust and smooth it out. Top with strawberry halves (fresh strawberries or frozen both work). Freeze for at least 3–4 hours until firm.

Speedy tip: If you don’t have time to soak the cashews, you can pour boiling water over them instead and let them soak for about 30 minutes to an hour. The filling will not be quite as smooth and creamy, but it will still be delicious!

No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.

How to Store and Serve

These no-bake vegan dessert bars are best stored in the freezer in an airtight container or freezer-safe bag. Before serving, let them sit at room temperature for about 10–15 minutes to soften.

Serving Option: Enjoy slightly thawed in the fridge, or straight from the freezer for a firmer texture

Storage Time: Up to 3 months in the freezer in an airtight container or freezer-safe zip bag.

Recipe Tips & Substitutions

  • Nut-Free? Try sunflower seed butter in place of cashews and oat flour in place of the almond flour, though flavor/texture will vary.
  • Don’t like coconut? Swap coconut milk for almond milk, oat milk, or another favorite non-dairy milk—just make sure it’s full-fat for creaminess.
  • Add a twist: Try layering in strawberry chia jam or a touch of lemon zest for added brightness.
No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.

These Vegan Strawberry Shortcake Bars are one of my favorite dairy-free, gluten-free recipes for summer. Whether you’re prepping for a barbecue, potluck, or just want a healthy sweet treat in your freezer, these bars are a must-try. I seriously had to give them away so I wouldn’t eat them all!

Looking for more delicious no-bake vegan recipes?!

No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.
Rachel Conners

No-Bake Vegan Strawberry Shortcake Bars

4.84 from 6 reviews
These incredibly creamy No-Bake Vegan Strawberry Shortcake Bars are made in the blender! They have a cashew base and taste just like a frozen strawberry shortcake. No baking is necessary to make these gluten-free and vegan dessert bars.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16 bars

Ingredients
 

For the crust

For the cheesecake

  • 2 cups raw cashews, soaked in cold filtered water for at least four hours or preferably overnight (see Notes
  • ½ cup canned coconut milk, shaken
  • ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract, or 1 teaspoon vanilla bean powder
  • 2 cups strawberries, halved

Instructions
 

  • Line an 8×8” pan with parchment paper and grease well with coconut oil. Set aside.
  • Add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
    ¾ cup raw cashews, ¼ cup almond flour, 4 pitted Medjool dates, 2 tablespoons coconut oil, ¼ teaspoon kosher salt
  • In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except the strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
    2 cups raw cashews, ½ cup canned coconut milk, ¼ cup coconut oil, ⅓ cup pure maple syrup, 2 tablespoons fresh lemon juice, 1 tablespoon vanilla extract
  • Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  • Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Press the strawberry halves into the bars.
    2 cups strawberries
  • Place in the freezer to firm up for at least 3 hours before cutting. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Let them thaw at room temperature for 10-15 minutes before serving.
  • Store leftovers tightly wrapped in the freezer.

Notes

You can also pour boiling/very hot water over the cashews and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy as soaking for longer, but it will do the trick!
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No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.