Vegan Strawberry Shortcake Bars
A sweet and tangy vegan treat with layers of shortbread, fresh strawberries, and a creamy coconut frosting. This american-inspired vegetarian (vegan) ready in about 70 minutes layers flour, melted coconut oil, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups flour
- 1/2 cup, melted coconut oil
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cups, sliced strawberries
- 1/2 cup coconut yogurt
- 1/4 cup coconut cream
- 1/4 cup powdered sugar
- 1/2 cup coconut flakes
Instructions
- Step 1: Preheat oven to 350°F (175°C). Mix 1 1/2 cups flour, 1/2 cup melted coconut oil, 3/4 cup brown sugar, and 1 tsp vanilla extract until crumbly. Press into a 9x9-inch pan and bake for 20 minutes.
- Step 2: Spread 2 cups sliced strawberries over the baked crust. Drizzle with 1/2 cup coconut yogurt and 1/4 cup coconut cream. Sprinkle with 1/4 cup powdered sugar and 1/2 cup coconut flakes.
- Step 3: Bake for 15-20 minutes until the top is golden and the strawberries are slightly caramelized. Cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Strawberry Shortcake Bars take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vegan Strawberry Shortcake Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vegan Strawberry Shortcake Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Strawberry Shortcake Bars for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Strawberry Shortcake Bars vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
