35 Unexpected Vegan Strawberry Desserts That Will Make You Rethink Fresh Fruit

I never thought I’d be so obsessed with strawberries as a baking ingredient. I’ve always admired how they smell—like summer’s secret. But turning them into something creamy, layered, or even crisp? That’s the real surprise. I started experimenting when I needed desserts that don’t scream “vegan” but still bring that bright, juicy punch—especially now, when strawberries are practically begging to be consumed in bulk. I’ve punched a few down in the blender, folded them into pies with almond crusts, and even made a strawberry meringue I didn’t hate. It’s wild how much you can do with just a handful of berries and some imagination. No heavy creams or eggs. Just pure berry sunshine, in so many forms. Makes me think about all the ways strawberries keep showing up in my life—no matter the season, they bring a little sparkle.

Vegan Strawberry Layered Dessert

This dessert features fresh strawberries transformed through blending, layering into a no-bake crust and topping with fruit purée. The dish combines smooth, creamy textures with vibrant, juicy berry layers, resulting in a colorful, eye-catching presentation.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups fresh strawberries hulled and sliced
• 1 cup almond flour for crust base
• 1/4 cup coconut oil melted
• 3 tbsp maple syrup for crust binding
• 1 tbsp lemon juice to enhance berry flavor
• 1 tbsp gelatin substitute powder vegan gelling agent
• 2 cups water divided, for blending and setting

Equipment

• Blender
• 8-inch springform pan
• Mixing Bowls
• Spatula
• Knife
• Cutting board

Method

 

1. Begin by preparing the crust: in a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and lemon juice until the mixture is evenly moist and holds together when pressed. Transfer the crust mixture into an 8-inch springform pan, pressing firmly into an even layer along the bottom to create a crumbly base. Chill in the refrigerator for 10 minutes to set.
   2 cups fresh strawberries, 1 cup almond flour, 1/4 cup coconut oil, 3 tbsp maple syrup, 1 tbsp lemon juice
2. Place half of the sliced strawberries into the blender with 1 cup of water. Blend on high until smooth and thick, about 30 seconds. Pour the strawberry purée through a fine sieve into a bowl to remove seeds for a silky texture.
   2 cups fresh strawberries, 2 cups water
3. In a small bowl, sprinkle the vegan gelatin substitute powder over 1 cup of water and let sit for 5 minutes to bloom. Once swollen, gently heat in the microwave or on the stove until fully dissolved, about 30 seconds, ensuring no clumps remain. Mix the dissolved gelatin into the strawberry purée, stirring thoroughly.
   1 tbsp gelatin substitute powder, 2 cups water
4. Pour the strawberry mixture over the chilled crust layer in the springform pan, spreading evenly with a spatula. Refrigerate for 10 minutes until slightly set but still pourable.
   2 cups fresh strawberries
5. Repeat blending the remaining sliced strawberries with 1 cup of water until smooth. Using a spatula, gently layer the second strawberry purée on top of the first, creating a second layer. Return to the refrigerator and chill for at least 2 hours or until fully set and firm.
   2 cups fresh strawberries
6. Once set, carefully remove the sides of the springform pan. Slice the layered dessert with a sharp knife and serve immediately, optionally garnished with fresh strawberries or a sprig of mint for decoration.

Honestly, I’m still surprised by how a simple fruit can be the backbone of so many desserts. Maybe it’s just me, but I like how these recipes feel like a small rebellion against processed sweets. No fussy stuff. Just strawberries, a dash of creativity, and a whole bunch of sweet hope.