With summer right around the corner, these Strawberry Shortcake Bars are the perfect treat to launch into the upcoming season. Made with fresh strawberries, sweetened with medjool dates and layered on top of the most enticing graham cracker crust, you will come back for slice after slice.

This is a great no bake recipe to use in the summer because, who wants to blast their oven when it’s hot out? Not me, no thanks!

Strawberries are coming back in season now, and they are my favorite because of their sweet and tart flavor combination.

This strawberry shortcake is not only creamy and delicious, but it has a perfect little crunch from the graham crackers, which is my favorite part!

How to Make These No Bake Strawberry Shortcake Bars

Graham Cracker Crust

Begin by adding graham crackers to your food processor or blender
Blend until it reaches a smooth sand like cosistency
Next, add in your almond butter (optional)
Blend until well incorporated
Pour the mixture into a parchment lined 8×8 pan
Press down firmly to form a crust

Make the Strawberry Cream Filling

Next, add in your soaked cashews and dates to the food processor
Blend until you reach this thick and creamy texture
If you are choosing to add any collagen or protein powder, you may add it at this time
Lastly, add in your strawberries
Blend until strawberries start to break up some and the color starts to turn semi pink

Combine and Assemble

Pour the strawberry mix on top of the crust.
Press down until it is a firm smooth layer
Top with additional graham cracker and chopped strawberries
Freeze for about 2-3 hours, or until firm- and then cut into equal squares.

How to Store These No Bake Strawberry Shortcake Bars

You can keep these no bake Strawberry Shortcake Bars in an airtight container in your fridge for 3-4 days. I also recommend freezing them if you want to bite into a nice chilled and refreshing treat this summer.

Storing in the freezer after slicing them is best, this way you can easily reach for a slice whenever you are feeling your sweet tooth peek through! When properly sealed in an airtight container they will last for up to two weeks.

Tips

  • Line the pan with parchment paper for easy removal.
  • Top your no bake strawberry shortcake bars with extra sliced strawberries and graham crackers for added texture and flavor.
  • Place strawberry shortcake bars in the freezer for at least 1 hour to set before cutting for those perfect lines.

Get the recipe:Strawberry Shortcake Bars

Yield: 9
Made with cashews, sweetened with medjool dates and layered on top of the most enticing graham cracker crust and filled with fresh strawberries , these are the perfect no bake dessert to keep in your freezer all year round.
5 stars (2 reviews)
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Ingredients

Strawberry Shortcake Filling

  • 2 cups Raw Cashews
  • 1 cup Medjool Dates, pitted
  • 1/4 cup pea protein powder, optional
  • 1 cup Fresh strawberries, Chopped and Sliced

Equipment

Instructions 

  • Begin by soaking cashews in hot water for a couple of hours. Drain and rinse. Set aside.

Graham Cracker Crust

  • Begin by pulsing graham crackers in a food processor or blender until you reach a semi-sand-like consistency. (If there are some small chunks left, it is okay).
  • Next, add in the dairy free milk and nut milk and blend until you reach a thicker consistency. It should be sticky when you touch it with your fingers.
  • Line an 8×8 pan with parchment paper, and then press the crust down firmly. Set Aside.

Strawberry Shortcake Filling

  • Next, add pitted medjool dates, cashews to the food processor. Blend until it reaches a smooth and thick consistency.
  • Optional step: if the batter appears to be too wet and hard to form, add in 1/4 cup of vegan pea protein powder* then blend again until smooth.
  • Next, 3/4 of the strawberries. Pulse a few times. Leave as big or small of chunks as you prefer. You may need to use a big spoon or spatula to combine well.

Assemble the Bars

  • Pour the strawberry shortcake mixture on top of the crust.
  • Press down and smooth out until bars are even. Garnish with more strawberries and crushed graham crackers.
  • Freeze for at least 3 hours, then cut into equal squares, and enjoy!

Notes

*Vegan pea protein powder can also absorb some additional moisture. Adding too much can result in a dry texture. If the dough is too wet, you can add one additional tablespoon at a time until it reaches your preferred consistency.
*If you don’t have any pea protein in hand, you can also use coconut flour, 1:1 substitution. 

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang