Remember the Good Humor strawberry shortcake ice cream bars from the ice cream truck? These frozen vegan strawberry shortcake bites are the homemade, dairy-free version. Bite-sized, naturally sweetened, and so much simpler than the original with all the nostalgic feels.
The creamy center is made from cashews, medjool dates, and fresh strawberries, creating a naturally sweet and surprisingly rich flavor. Rolled in crushed vanilla gluten-free cookies and freeze-dried strawberries for that signature crumbly coating. No oven, no dairy, no complicated steps.
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Frozen vegan strawberry shortcake bite ingredients
Simple, wholesome ingredients that come together in less than 10 minutes to recreate a childhood classic. Here's what you need and why each one matters.
Creamy center
- Raw cashews: The base of the creamy center. Soak in hot water for 20-30 minutes before blending for the smoothest texture.
- Medjool dates: Add natural sweetness while also binding everything together. Make sure they're soft and pitted. If dry, soak in warm water for 10 minutes first.
- Fresh strawberries: Use ripe, hulled strawberries for maximum sweetness and flavor.
- Vanilla extract: just a bit helps to enhance and tie together all the flavors.
- Lemon juice: a small squeeze adds a bright citrus note that balances the sweetness perfectly.
- Sea salt: a pinch brings everything together and enhances the strawberry flavor.
Crumbly coating
- Vanilla cookies: crushed into fine crumbs to recreate that signature shortcake exterior. I use Homefree vanilla mini cookies, but any light vanilla cookie works. Vanilla granola is a great alternative.
- Freeze-dried strawberries: crushed and mixed with the cookie crumbs for that iconic pink and white coating. Don't substitute with fresh strawberries; freeze-dried is what gives the coating its dry, crumbly texture.
How to make frozen vegan strawberry shortcake bites
1. Make the filling
Add cashews, dates, strawberries, vanilla extract, lemon juice, and salt to a food processor. Blend on high for 30-60 seconds until combined. The consistency should be thick and slightly sticky with small bits of cashew, date, and strawberry throughout, not completely smooth. Check the process photo below for reference.
2. Scoop and shape
Using a small ice cream scoop or tablespoon, scoop the mixture and roll into bite-sized balls with your hands. Place on a plate or parchment-lined baking sheet. You should get 15-20 bites depending on your desired size.
3. Chill
Refrigerate for at least 30 minutes or until firm. If they're sticking to the plate (or parchment paper), they need more time to set.
4. Prep the coating
While the bites chill, crush the freeze-dried strawberries and vanilla cookies into fine crumbs. Blend for 3-5 seconds in the food processor or crush in a bowl using the bottom of a glass. Add to a shallow bowl or plate.
5. Coat and freeze
Remove the chilled bites from the fridge and roll each one in the cookie and strawberry crumble until fully coated. Place back on the plate or baking sheet and transfer to the freezer for at least 30 minutes before serving.
Tips for making the best frozen vegan strawberry shortcake bites
- Use ripe strawberries: Sweet, in-season strawberries make a significant difference in the flavor of the filling.
- Don't over-blend the filling: you want thick and slightly chunky, not smooth like a puree. Over-blending makes the mixture too wet to roll into balls. Pulse in short bursts and check the consistency frequently.
- Chill before coating: don't skip chilling the bites before rolling them in the toppings. Rolling warm, soft bites in the crumble coating is a mess
- Freeze-dried strawberries only: do not substitute with fresh strawberries in the coating. Fresh strawberries add moisture, which will result in a soggy mess. Freeze-dried is what gives the bites that signature dry, crumbly texture.
- Make them your own: the coating is easily customizable. Swap the vanilla cookies for coconut flakes, hemp seeds, or a mix of both for a different flavor profile. See the variations section for more ideas.
Frozen vegan strawberry shortcake bite substitutions and variations
Substitutions
- Vanilla extract: swap for ¼ teaspoon of vanilla powder for a slightly more intense vanilla flavor.
- Lemon juice: recommended for brightness, but can be replaced with a splash of water in a pinch.
- Sea salt: any salt works here — kosher, iodized, or himalayan pink salt all do the job.
- Vanilla cookies: I use Homefree vanilla mini cookies but any light vanilla flavored cookie works. Vanilla granola is a great gluten-free alternative that adds a little extra crunch.
Variations
- White chocolate dipped: after coating in the crumble, dip each bite into melted dairy-free white chocolate for an extra layer of sweetness. Melt 1 cup of white chocolate chips with 1 tablespoon of coconut oil in the microwave in 30-second intervals.
- Coconut coated: swap the cookie crumble entirely for unsweetened coconut flakes mixed with crushed freeze-dried strawberries for a lighter and slightly tropical twist.
- Superfood boost: add 2 tablespoons of hemp seeds, chia seeds, or crushed nuts to the coating mixture for extra protein and nutrients.
- Extra berry: swap the strawberries in the filling for raspberries or a mix of both for a different berry flavor profile.
Looking for more no-bake vegan treats? These are worth a spot in your rotation:
- Chocolate Coconut Date Balls
- No-Churn Vegan Snickers Ice Cream Bars
- Peanut Butter Cup Energy Bites
- Chocolate Pecan Turtle Bites
Storing frozen vegan strawberry shortcake bites
These bites are best enjoyed straight from the freezer. Frozen yogurt meets strawberry shortcake in a on-the-go bite-sized energy ball.
Freezer
Store in an airtight container for up to 1-2 months. Let them sit on the counter for 2-3 minutes before eating for the creamiest texture.
Refrigerator
Store in an airtight container for up to 5 days. The coating will be slightly softer but still delicious. More of a no-bake energy bite experience than a frozen treat.
📋 Recipe
Frozen Vegan Strawberry Shortcake Bites (No-Bake)
Equipment
- food processor
- blender optional
- Small ice cream scoop or tablespoon
- Plate or parchment lined baking sheet
- measuring cups and spoons
- 2 shallow plates or bowls
Ingredients
- 1 ½ cup raw cashews
- 10 pitted medjool dates
- 1 cup organic hulled strawberries
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- ¼ teaspoon + an extra pinch of sea salt
Coating
- ½ cup crushed cookies
- ¼ cup crushed freeze-dried strawberries
Optional superfoods
- 2 tablespoons hemp seeds, chia seeds, coconut, and/or other crushed nuts
Instructions
- Add cashews, dates, strawberries, lemon juice, vanilla extract, and salt to a food processor. Blend on high for 30-60 seconds or until the ingredients are just combined. The consistency should be thick and slightly sticky with small bits throughout, not completely smooth.
- Using a small ice cream scoop or tablespoon, scoop the mixture into even bite -sized balls. Place scoopes or rolled balls on a plate or parchment-lined baking sheet. The recipe yeilds 15-20 bites, depending on your desired size.
- Refrigerate for at least 30 minutes until firm. If sticking to the plate they need more time to fully set.
- While the bites chill, crush the freeze-dried strawberries and vanilla cookies into fine crumbs. I like to keep them separate when crushing as the cookies need a bit more work than the freeze-dried strawberries. Blend each for 3-5 seconds in the food processor or crush in a bowl using the bottom of a glass. Once both are crushed to your liking, combine in a shallow bowl or plate.
- Remove chilled bites from the fridge and roll each one in the cookie and strawberry crumble until fully coated. Transfer to the freezer for at least 30 minutes before serving.
Notes
- Strawberries: use ripe, in-season strawberries for the best flavor.
- Consistency: the filling should be thick and slightly chunky. If too wet, add a small handful of extra cashews and pulse again. If too dry, add a small splash of water.
- Coating: use freeze-dried strawberries only as fresh strawberries will make the coating soggy.
- Storage: store in an airtight container in the freezer for up to 1-2 months or in the fridge for up to 5 days.
Every time I make these, I think about chasing the ice cream truck as a kid. If they brought back a memory for you, too, I'd love to hear it — leave a star rating and a comment below! xo, Morgan
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