24 Sweet Vegan Strawberry Recipes That Feel Seasonal

Get ready for a collection of sweet vegan recipes featuring fresh strawberries that capture the essence of spring and summer. These ideas use simple plant-based ingredients to bring out the juicy flavor of strawberries in desserts and treats. Pick your favorites and enjoy making them at home with seasonal produce.

1. Vegan Strawberry Shortcake

This classic dessert turns fresh strawberries into a light treat with tender biscuits and a creamy topping that highlights their natural sweetness. The biscuits bake up golden and flaky using almond milk and coconut oil for a dairy-free twist. Strawberries macerate in a bit of sugar to draw out their juices, creating a syrupy layer. Assembly is straightforward, making it perfect for gatherings. Pair it with mint for a fresh note.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, solid
• 3/4 cup almond milk
• 4 cups fresh strawberries, sliced
• 1/4 cup sugar for macerating
• 1 can coconut cream, chilled

Instructions

1. Preheat oven to 425°F.
2. Mix flour, sugar, baking powder, and salt in a bowl.
3. Cut in coconut oil until mixture resembles coarse crumbs.
4. Stir in almond milk until dough forms.
5. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes until golden.
6. Toss strawberries with sugar and let sit for 20 minutes.
7. Whip chilled coconut cream until fluffy.
8. Split biscuits, layer with strawberries and cream.

How to Serve It

Garnish with fresh mint leaves for a pop of green. Add a sprinkle of powdered sugar over the top for extra sweetness. Serve chilled on warm days with a side of herbal tea. Use outdoor plates for picnics to keep it casual. Top with extra strawberry slices for color.

2. Strawberry Chia Pudding

Chia seeds soak up almond milk to create a creamy base that pairs well with blended strawberries for a refreshing pudding. The natural gel from chia adds texture without any cooking. Strawberries bring bright flavor and color to each layer. Make it ahead for easy breakfasts or snacks. Add vanilla for a subtle warmth.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk
• 2 cups fresh strawberries
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Blend 1 cup strawberries with maple syrup and vanilla.
2. Mix chia seeds with almond milk in a jar.
3. Stir in half the strawberry puree.
4. Refrigerate for at least 4 hours or overnight until thickened.
5. Layer with remaining puree and sliced strawberries before serving.
6. Stir well if it separates.

How to Serve It

Top with sliced almonds for crunch. Drizzle with extra maple syrup if desired. Chill in the fridge for a cool treat on hot afternoons. Serve in clear glasses to show the layers. Pair with fresh berries on the side.

3. Vegan Strawberry Ice Cream

Frozen bananas blend with strawberries to make a smooth ice cream without dairy or added sugars beyond the fruit. The natural creaminess comes from the bananas. Strawberries provide tartness and vibrant pink hue. No ice cream maker required, just a blender. Freeze extras for later enjoyment.

Ingredients

• 4 frozen bananas, sliced
• 2 cups frozen strawberries
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Instructions

1. Let frozen fruit soften for 5 minutes.
2. Blend bananas, strawberries, almond milk, and vanilla until creamy.
3. Stop and scrape sides as needed.
4. Freeze mixture for 1-2 hours if softer texture desired.
5. Scoop immediately for soft serve.

How to Serve It

Add chocolate shavings for contrast. Serve in bowls with fresh strawberry halves. Enjoy outdoors on sunny days. Use cones for a fun handheld option. Sprinkle with coconut flakes.

4. Strawberry Oatmeal Bars

Oats form a sturdy base and crumbly top for these bars filled with strawberry jam made from fresh berries. The bars hold together well for portable snacks. Strawberries cook down into a thick filling with lemon for brightness. Bake until edges crisp. Cut while warm for clean slices.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup coconut oil, melted
• 2 cups strawberries, chopped
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F and line an 8×8 pan with parchment.
2. Mix oats, flour, brown sugar, and coconut oil for crumb mixture.
3. Press half into pan base.
4. Cook strawberries, sugar, lemon, and cornstarch until thick, about 10 minutes.
5. Spread filling over base, top with remaining crumbs.
6. Bake 25-30 minutes until golden.
7. Cool before cutting.

How to Serve It

Dust with powdered sugar lightly. Pair with vanilla soy yogurt. Pack for hikes or picnics. Serve warm with a scoop of vegan ice cream. Add lemon zest on top.

5. Vegan Strawberry Cheesecake

Cashews soak and blend into a silky filling flavored with strawberries for this no-bake cheesecake. The crust uses dates and nuts for natural sweetness. Strawberries swirl in for color and taste. Set in the fridge overnight for firmness. Slice cleanly with a hot knife.

Ingredients

• 1 cup cashews, soaked
• 1 cup strawberries
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1 cup almonds
• 1 cup dates, pitted

Instructions

1. Blend almonds and dates for crust, press into springform pan.
2. Blend soaked cashews, strawberries, coconut cream, maple, and vanilla until smooth.
3. Pour over crust.
4. Refrigerate 4-6 hours until set.
5. Top with extra strawberry slices.

How to Serve It

Garnish with mint sprigs. Serve on chilled plates. Add a berry coulis drizzle. Enjoy at room temperature for creamier texture. Share at parties with fruit platters.

6. Strawberry Smoothie Bowl

Frozen strawberries blend with banana and almond milk for a thick base in this bowl topped with fresh extras. The smoothie holds its shape for spooning. Strawberries add tang and color. Customize toppings for variety. Blend on high for smoothness.

Ingredients

• 2 frozen bananas
• 1 cup frozen strawberries
• 1/2 cup almond milk
• Toppings: granola, fresh strawberries, chia seeds

Instructions

1. Blend bananas, strawberries, and almond milk until thick.
2. Add more milk if too thick.
3. Pour into bowl.
4. Arrange toppings on surface.
5. Serve immediately.

How to Serve It

Scatter kiwi slices for green contrast. Add a handful of nuts for protein. Eat fresh in the morning. Use coconut bowls for a tropical feel. Drizzle with agave.

7. Vegan Strawberry Muffins

Flour and almond milk mix into batter studded with chopped strawberries for moist muffins. Baking soda helps them rise fluffy. Strawberries release juices during baking for spots of sweetness. Line tins for easy removal. Cool on rack to prevent sogginess.

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla
• 1 1/2 cups strawberries, chopped

Instructions

1. Preheat oven to 375°F and line muffin tin.
2. Mix dry ingredients: flour, sugar, baking soda, salt.
3. Stir in almond milk, oil, vanilla.
4. Fold in strawberries.
5. Fill cups 3/4 full.
6. Bake 20-25 minutes until toothpick clean.
7. Cool 5 minutes in tin, then rack.

How to Serve It

Sprinkle streusel on top before baking. Pair with coffee or tea. Wrap for on-the-go. Serve warm split with vegan butter. Add lemon glaze.

8. Strawberry Sorbet

Strawberries puree with lemon and a touch of sugar for this simple frozen sorbet. No dairy needed, just fruit and freeze. The lemon balances sweetness. Churn in ice cream maker or freeze and blend. Strain for smoother texture.

Ingredients

• 4 cups strawberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1/2 cup water

Instructions

1. Blend strawberries, sugar, lemon, water until smooth.
2. Strain through sieve if desired.
3. Chill mixture 1 hour.
4. Churn in ice cream maker 20-25 minutes.
5. Or freeze in shallow pan, blend every hour for 3 hours.
6. Freeze firm before scooping.

How to Serve It

Garnish with basil leaves. Serve in chilled bowls. Add lime zest for citrus twist. Enjoy after meals as palate cleanser. Pair with sparkling water.

9. Vegan Strawberry Tart

Almond flour crust bakes crisp to hold a coconut milk custard topped with fresh strawberries. The tart sets with agar for firmness. Strawberries fan out for visual appeal. Bake blind for even crust. Chill before serving.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut oil
• 2 tablespoons maple syrup
• 1 can coconut milk
• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1 teaspoon agar powder
• 2 cups strawberries, sliced

Instructions

1. Preheat oven to 350°F.
2. Mix almond flour, oil, maple for dough, press into tart pan.
3. Bake 15 minutes until golden.
4. Heat coconut milk, cornstarch, sugar, agar until thick.
5. Pour into crust, cool.
6. Arrange strawberries on top.
7. Chill 2 hours.

How to Serve It

Dust with cocoa powder. Serve slices with fork. Add edible flowers. Keep refrigerated until serving. Pair with chamomile tea.

10. Strawberry Jam Thumbprint Cookies

Coconut oil dough rolls into balls, thumbprinted, and filled with homemade strawberry jam for these cookies. They bake chewy with crisp edges. Strawberries simmer into quick jam. Roll in sugar for sparkle. Store in airtight container.

Ingredients

• 1 cup flour
• 1/2 cup coconut oil
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 cup strawberries, chopped
• 1/4 cup sugar for jam
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F.
2. Mix flour, oil, sugar, vanilla into dough.
3. Roll into balls, press thumbprint.
4. Bake 10 minutes.
5. Cook strawberries, sugar, lemon into jam, 10 minutes.
6. Fill cookies with jam, bake 5 more minutes.
7. Cool on sheet.

How to Serve It

Arrange on platters for sharing. Dip edges in chocolate. Serve with milk alternatives. Pack in tins for gifts. Add almond extract to dough.

11. Vegan Strawberry Lemonade Cupcakes

Lemon zest infuses batter for cupcakes topped with strawberry buttercream using aquafaba. The combo is tart and sweet. Strawberries blend into frosting for color. Bake until springy. Frost when cool.

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 cup almond milk
• 1/3 cup oil
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 cup strawberries for frosting
• 1/2 cup vegan butter
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F, line cupcake tin.
2. Mix dry: flour, sugar, baking soda.
3. Add milk, oil, lemon juice, zest.
4. Fill cups 2/3, bake 18-20 minutes.
5. Blend strawberries, butter, powdered sugar for frosting.
6. Pipe on cooled cupcakes.

How to Serve It

Top with candied lemon peel. Serve at brunches. Add sprinkles for fun. Keep in fridge for firm frosting. Pair with lemonade.

12. Strawberry Basil Sorbet

Strawberries and fresh basil blend for a herbal twist on sorbet. The basil adds earthy notes to the fruit. Simple syrup binds it. Freeze in loaf pan. Scrape with fork for fluffiness.

Ingredients

• 3 cups strawberries
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup fresh basil leaves
• 1 tablespoon lime juice

Instructions

1. Simmer sugar and water until dissolved.
2. Blend with strawberries, basil, lime.
3. Strain mixture.
4. Chill 1 hour.
5. Freeze 3-4 hours, stirring every hour.
6. Scoop when firm.

How to Serve It

Garnish with basil sprigs. Serve in hollowed fruit. Add balsamic reduction drizzle. Enjoy in gardens. Pair with prosecco.

13. Vegan Strawberry Rhubarb Pie

Rhubarb and strawberries cook into filling for a pie with flaky coconut oil crust. The duo balances tart and sweet. Thickener prevents runniness. Vent top crust. Bake on lower rack for bottom crisp.

Ingredients

• 2 cups flour
• 2/3 cup coconut oil
• 1/4 cup ice water
• 2 cups strawberries, sliced
• 2 cups rhubarb, chopped
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon

Instructions

1. Pulse flour and oil for dough, add water.
2. Divide, chill 30 minutes.
3. Preheat oven to 375°F.
4. Mix fruit, sugar, cornstarch, cinnamon.
5. Roll bottom crust, fill, top with lattice.
6. Bake 45-50 minutes until bubbly.
7. Cool 2 hours.

How to Serve It

Serve with vanilla coconut ice cream. Dust crust with sugar. Cut warm for melty filling. Use at barbecues. Add orange zest to filling.

14. Strawberry Coconut Macaroons

Shredded coconut binds with strawberry puree for chewy macaroons dipped in chocolate. Aquafaba whips for structure. Strawberries add moisture and pink specks. Bake low for toasty exterior. Dip when cool.

Ingredients

• 3 cups shredded coconut
• 1/2 cup strawberry puree
• 1/4 cup aquafaba
• 1/2 cup sugar
• 1 teaspoon vanilla
• 4 oz vegan chocolate

Instructions

1. Preheat oven to 325°F.
2. Whip aquafaba to stiff peaks.
3. Fold in coconut, puree, sugar, vanilla.
4. Scoop onto lined sheet.
5. Bake 15-20 minutes until golden.
6. Melt chocolate, dip bottoms.
7. Set on wax paper.

How to Serve It

Arrange in boxes for gifting. Serve with tea. Add sea salt on chocolate. Keep at room temp. Pair with coffee.

15. Vegan Strawberry Pancakes

Oat flour batter mixes with mashed strawberries for pink pancakes cooked golden. Almond milk keeps them light. Strawberries fold in for bursts. Heat griddle medium. Flip when bubbles form.

Ingredients

• 1 cup oat flour
• 1 tablespoon baking powder
• 1 cup almond milk
• 1 cup strawberries, mashed
• 1 tablespoon maple syrup
• 1 teaspoon vanilla

Instructions

1. Mix flour, baking powder.
2. Stir in milk, mashed strawberries, maple, vanilla.
3. Heat nonstick pan over medium.
4. Pour 1/4 cup batter per pancake.
5. Cook 2-3 minutes per side.
6. Keep warm in oven.

How to Serve It

Top with more fresh strawberries. Drizzle maple syrup. Add whipped coconut cream. Serve hot for breakfasts. Sprinkle powdered sugar.

16. Strawberry Nice Cream

Frozen strawberries whip with coconut milk for instant nice cream swirled with extras. Process until creamy. Strawberries provide all the flavor. Add cocoa for variation. Serve soft or freeze harder.

Ingredients

• 3 cups frozen strawberries
• 1 can coconut milk, frozen in cubes
• 2 tablespoons maple syrup

Instructions

1. Freeze coconut milk in ice tray.
2. Process strawberries, coconut cubes, maple in food processor.
3. Pulse until smooth.
4. Swirl in chopped strawberries if desired.
5. Eat immediately or freeze 30 minutes.

How to Serve It

Scoop into cones. Add granola crunch. Serve in summer. Mix in nuts. Pair with fruit salad.

17. Vegan Strawberry Crumble

Strawberries toss with sugar under an oat crumble baked bubbly. Coconut oil binds the top. The fruit softens into sauce. Bake covered first for tenderness. Uncover for crisp top.

Ingredients

• 4 cups strawberries, halved
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/3 cup coconut oil

Instructions

1. Preheat oven to 375°F.
2. Mix strawberries, sugar, cornstarch in dish.
3. Combine oats, flour, brown sugar, oil for crumble.
4. Sprinkle over fruit.
5. Bake 30-35 minutes until topping browns.
6. Rest 10 minutes.

How to Serve It

Spoon into bowls warm. Top with ice cream. Add cinnamon to crumble. Serve family-style. Garnish with mint.

18. Strawberry Chocolate Truffles

Dates and strawberries form centers rolled in chocolate for bite-sized truffles. Blend smooth for filling. Cocoa dusts outside. Chill for firmness. Roll small for even size.

Ingredients

• 1 cup dates, pitted
• 1 cup strawberries
• 1/2 cup almonds
• 1/4 cup cocoa powder
• 2 oz melted vegan chocolate

Instructions

1. Blend dates, strawberries, almonds into paste.
2. Roll into balls.
3. Dip in melted chocolate.
4. Roll in cocoa.
5. Chill 30 minutes.

How to Serve It

Place on trays for parties. Add chili to cocoa. Serve chilled. Gift in bags. Pair with wine.

19. Vegan Strawberry Bread

Banana and strawberries mash into batter for sweet bread baked loaf-style. Flax egg binds it. Strawberries add moisture. Grease pan well. Cool in pan 10 minutes.

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 1 cup strawberries, pureed
• 1/2 cup sugar
• 1/3 cup oil
• 1 flax egg (1 tbsp flax + 3 tbsp water)

Instructions

1. Preheat oven to 350°F, grease loaf pan.
2. Mix dry: flour, soda, salt.
3. Combine bananas, strawberries, sugar, oil, flax.
4. Stir into dry.
5. Bake 50-60 minutes until toothpick clean.
6. Cool on rack.

How to Serve It

Slice and toast. Spread with jam. Serve for brunch. Wrap slices individually. Add nuts to batter.

20. Strawberry Mint Popsicles

Strawberries blend with mint syrup for layered popsicles frozen solid. Lemon adds zing. Mint steeps for flavor. Use molds with sticks. Unmold in warm water.

Ingredients

• 2 cups strawberries
• 1/4 cup sugar
• 1 cup water
• 1/4 cup fresh mint leaves
• 1 tablespoon lemon juice

Instructions

1. Simmer water, sugar, mint 5 minutes, strain.
2. Blend strawberries, lemon, half syrup.
3. Layer puree and syrup in molds.
4. Add strawberry slices.
5. Freeze 4-6 hours.

How to Serve It

Run under water to release. Serve on ice. Add yogurt layers. Enjoy poolside. Garnish sticks with mint.

21. Vegan Strawberry Galette

Dough folds around strawberry filling for free-form galette baked golden. Cornstarch thickens juices. Strawberries shine simply. Chill dough for flakiness. Brush with milk for shine.

Ingredients

• 1 1/2 cups flour
• 1/2 cup coconut oil
• 3 tablespoons ice water
• 3 cups strawberries, sliced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla

Instructions

1. Pulse flour, oil for dough, add water.
2. Chill 30 minutes.
3. Preheat oven to 400°F.
4. Mix strawberries, sugar, cornstarch, vanilla.
5. Roll dough, pile filling, fold edges.
6. Bake 30-35 minutes.
7. Cool on sheet.

How to Serve It

Cut into wedges. Serve with cream. Add herbs to filling. Picnic friendly. Dust sugar.

22. Strawberry Almond Milkshake

Almond butter thickens shake blended with frozen strawberries and milk. Dates sweeten naturally. Strawberries chill it. Blend high speed. Layer for ombre.

Ingredients

• 2 cups frozen strawberries
• 1 cup almond milk
• 2 tablespoons almond butter
• 2 dates, pitted
• 1/2 teaspoon vanilla

Instructions

1. Soak dates in hot water 5 minutes.
2. Blend all ingredients until smooth.
3. Add more milk for thinner.
4. Pour into glasses.
5. Serve cold.

How to Serve It

Top with whipped cream. Add banana slices. Sip through thick straws. Share doubles. Chill glasses first.

23. Vegan Strawberry Donuts

Batter bakes in donut pan for light treats glazed with strawberry icing. Baking powder lifts them. Strawberries puree into glaze. Grease pan well. Dip warm for adhesion.

Ingredients

• 1 cup flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 cup almond milk
• 2 tablespoons oil
• 1 teaspoon vanilla
• 1/2 cup strawberry puree for glaze
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F, grease donut pan.
2. Mix dry: flour, sugar, powder.
3. Add milk, oil, vanilla.
4. Pipe into pan.
5. Bake 10-12 minutes.
6. Mix puree, powdered sugar for glaze.
7. Dip cooled donuts.

How to Serve It

Sprinkle coconut. Serve fresh. Add chocolate drizzle. Breakfast treat. Stack for display.

24. Strawberry Fruit Leather

Strawberries puree and dehydrate into chewy leather strips for snacks. Lemon prevents browning. Spread thin on sheets. Dry low temp. Cut when leathery.

Ingredients

• 4 cups strawberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice

Instructions

1. Blend strawberries, maple, lemon smooth.
2. Spread 1/4 inch thick on lined dehydrator trays.
3. Dehydrate at 135°F for 6-8 hours until dry but pliable.
4. Or oven at lowest temp with door ajar, 4-6 hours.
5. Peel, roll, cut.
6. Store airtight.

How to Serve It

Roll for portability. Snack on trails. Add spices to puree. Share with kids. Pair with nuts.

Wrap up your kitchen time with these strawberry recipes that bring fresh flavors to your table. Try one today, bookmark for later, or pass them along to friends for shared enjoyment.