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!!
Is your hand up?! If it is, you’re probably going to be very, very excited about the contents of this post, because this is some insanely good strawberry shortcake goodness! Get your berries ready
These strawberry shortcake bars, though, were not intended to be strawberry shortcake bars. I had been envisioning a cashew crusted bar, with a lusciously creamy vanilla bean-flavored filling, topped off with strawberry halves. The idea was sparked when I spotted this photo on Instagram (go drool over her whole account too, if you haven’t seen it yet).
The recipe built itself in my head, and I immediately scrawled it down in my recipe notebook. I envisioned them as strawberries + cream bars, or something like that. As soon as I took my first bite though, all I could taste was strawberry shortcake. Without any intention, I replicated the flavors of one of my favorite summertime treats. They were soooo darn dreamy, you guys.
My strawberry shortcake thoughts were immediately confirmed when my boyfriend took a bite and declared that they totally tasted like strawberry shortcake, without me having described them as such. So Strawberry Shortcake Bars, they are.
Now let’s talk about what exactly makes these babies SoOoOoOo delicious. Bonus: the whole recipe is made in the food processor or blender (I used my Vitamix, as usual), and there’s no need to wash it between crust and filling. Win!
First up: the crust! It’s made with cashews and a bit of almond flour, held together by some coconut oil and dates, which also help sweeten it up. A sprinkle of salt, and that’s all she wrote. Get it all pressed into your pan.
For the filling, you’ve got to have soaked cashews. This is the most annoying part of the recipe, because it means you need to think about making them at least four hours ahead of time to get your cashews soaking in cold water. This helps the cashews soften up, which helps them blend into the most lusciously creamy filling.
If you haven’t prepared and want these ASAP, you can pour boiling water over the cashews instead and let them soak for about an hour – the filling won’t be quite as smooth and creamy but it will still be delicious!
Once your cashews are nice and soft, combine them with coconut milk, coconut oil, maple syrup, lemon juice, and vanilla in the blender or food processor. I used vanilla bean powder – my favorite stuff ever, but vanilla extract or a scraped vanilla bean also works. Then just blend, blend, blend into oblivion. I just let my Vitamix run for a few minutes while I clean things, and it turns out sooooo creamy and smooth.
Pour your filling over the crust, and place your strawberry halves all over. It doesn’t matter whether your strawberries are fresh or frozen, since you’re putting them into the freezer anyways. Freeze them for a few hours to firm up before slicing and serving!
I like letting them thaw at room temperature for about 15 minutes to let them soften a bit, but they’re so refreshing straight from the freezer too. I had to give these away so I didn’t eat them all! Strawberry shortcake fans, these are a must try!! Enjoy :)
Looking for more no-bake cashew-based goodness?!
- Chai Cheesecake Bars (Paleo + Vegan)
- Chocolate Peanut Butter Cheesecake Bars (Paleo + Vegan)
- Layered Blueberry Cheesecake (Paleo + Vegan)
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Remember to #bakerita if you try the recipe!
Strawberry Shortcake Bars (Gluten Free, Paleo + Vegan)
Ingredients
For the crust
- 3/4 cup raw cashews
- 1/4 cup almond flour
- 4 pitted Medjool dates
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
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 8x8” 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.
- 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.
- 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.
- 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.
Recipe 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!
What you’ll need to make these…
Beth @ bethcakes says
Rachel! These bars are just the prettiest things! I absolutely love how you did the strawberries. And strawberry shortcake, so perfect for summer!
Rachel says
You’re too sweet, thank you so very much Beth!
Traci | Vanilla And Bean says
I can totally see how these would be like strawberry shortcakes! SO yumm! I patiently awaiting local strawberries… but I’m not sure if I’ll be able to wait. Your straw recipe and other is making me waaant some! Delicious work Rachel!
Rachel says
I hate how long it takes to get local strawberries in Washington – we’ve had them for weeks here in San Diego. Very blessed :) can’t wait for you to get your hands on some! Thanks Traci.
Lili @ Travelling oven says
Wow these look amazing!!! Strawberries season just started in Croatia and I’m planning to eat as many as I can haha! These bars go on ‘to do list’, thank you for another great recipe! :-)
Rachel says
Thank you so very much, Lili! Hope you love them.
Stacey @ The Sugar Coated Cottage says
These are so beautiful and summery! Take care.
Adriana says
These are so pretty! I’m totally making these, thanks for sharing!
Adriana -Eatingfresco.com recently posted: http://www.eatingfresco.com/recipe/grapefruit-french-macarons/
Rachel says
Thanks so much Adriana, hope you love them!
Angelina | Baked Ambrosia says
WOW!! I love no bake desserts, especially when they don’t have any refined sugar in them! Thanks for sharing :)
Rachel says
Thanks so much, Angelina!
Cara says
These look and sound amazing! You made me laugh a little when you said you leave the vitamix running while you clean things lol- multi-tasking at its finest. Anyways- I love how low maintance vegan desserts like this can be- and any summer berry in here would be bomb!
Rachel says
Multitasking is a must, especially when it results in an ULTRA luscious and creamy filling! Thanks so much for the love Cara.
Courtney says
Just curious if we can make these nut free? Using cassava flour instead? We have some major cashew allergies. Have you ever tried it or would recommend?
Rachel says
Hi Courtney, unfortunately nothing else will substitute for the cashews that I’ve tried at least. They blend to be very creamy and flour won’t replicate that, since it’s not baked. Sorry I can’t be more help!
Ashleigh Smith says
Can I use ground almonds or coconut flour instead of almond flour??
Rachel says
I would go with ground almonds! Coconut flour is much more absorbent than almond flour so it’s best to only use it when specifically called for.
Tiffany says
I finally made this recipe! The cashew crust was amazing. I thought it tasted a little like a coconut cheesecake. Exciting that this is gluten free, vegan and with no refined sugar. I will definitely make again for Christmas.
Rachel says
So glad to hear that you’re enjoying it, Tiffany! Thanks for your feedback.
Dawna C says
These are amazing!!!! My kids loved them. I just want to eat the entire pan.
Rachel says
So glad you’re loving them!! Thanks so much for sharing your feedback Dawna :)
Noemina says
I would love to make this, looks amazing! What would you suggest for baking it in 9×13 glass dish?
Rachel says
Hi Noemina, well you don’t bake this but if you’re putting it in that size dish, I would double the recipe. Enjoy!!
Noemina says
sorry i thought to say to make it in 9×13..thank you!
Noemina says
I bought some cashews but just notice that it doesn’t said they are row.. would that work it or not? thanks in advance!
Rachel says
Hi Noemina, they might not be quite as creamy but it should still work!
Noemina says
thank you! Do i need to soak them as well?
Rachel says
Yes you do!
Kayce says
So amazing!!!!! Turned out perfect!!! Kids loved, husband loved!! So excited to share these with everyone!!
Thank you!!!!!
Rachel says
So thrilled they were a hit! Thanks for the feedback, Kayce.
Corinne says
Hi, can you tell me how long these last in the fridge, please? Making them now! ❤️❤️❤️
Rachel says
They’ll probably be good in the fridge for about 5-7 days, but 6 months in the freezer!!
Jen says
Hi, do you have the nutritional info for this recipe?