Vegan Cashini Strawberry Shortcake

Vegan Strawberry Shortcake made with Artisana Organics Cashini topped with macerated strawberries and fresh mint. A classy spring dessert!

Happy spring, officially! 

Are you an April Fools-er?

I didn’t used to be, but ever since I’ve been dating M I’ve been letting my jokester flag fly. 

Here is a brief history of April Fools Date at F&V HQ. 

Three years ago I replaced a deceased plant with a live one and waited to see how long it took M to notice. 

(Note: This plant was delivered nameless and tagless via a Whole Foods delivery during quarantine pandemic days. 

This plant is now our largest Monstera which I fondly refer to as “our child” and has taken over an *entire* corner of the living room. 

So, the ultimate joke might be on me?)

Two years ago I pranked M by filling an empty Artisana Organics Cashew Butter jar with Tahini.

This joke execution was made even more hilarious by the fact that I was at a bachelorette party on April 1. 

M called me to check in and ask why the cashew butter tasted so bitter. 

My girlfriends and I dissolved into piles of laughter. 

Last year, I pranked M by telling him that Artisana Organics made jars of Cashini just for him because of said prank.

I watched him struggle with belief vs. disbelief, weighing my relationship with brands vs. my pranking history. 

This year, I haven’t decided what the joke will be but I know it has to somehow involve Cashew and Tahini. 

You know what else involves Cashew and Tahini?!

These Vegan Cashini Strawberry Shortcake that’s made with Artisana Organics Cashini topped with macerated strawberries and fresh mint.

It’s a classy spring dessert!

What You Need to Make Vegan Cashini Strawberry Shortcake

Here’s what you need for the shortcake:

• ground flaxseed
• full fat coconut milk
• unrefined coconut sugar
• Artisana Organics Cashini
• superfine almond flour
• gluten-free oat flour
• baking powder 
• Himalayan sea salt

That’s it!

How to Make Vegan Cashini Strawberry Shortcake

These Shortcakes look fancy, but I’m giving you the abridged version with lots of convenient shortcuts! 

In a large mixing bowl, combine the ground flaxseed and filtered water to create your flax egg. 

Allow it to sit for about 5 minutes to gel.

Next, add in the coconut milk, coconut sugar, and Cashini and mix everything with a spatula to combine.

Add in the almond flour, oat flour, baking powder, and sea salt.

Mix again with a spatula until the dough is well-combined.

You want the dough to be thick and sticky.

Transfer the dough to the refrigerator to chill for about an hour. 

Use this time to plan your April Fools comedic act. 

How to Form Shortcakes

This recipe doesn’t require a rolling pan or cookie cutters! 

Let me show you how. 

After the hour is up, preheat the oven to 350°F and line a baking sheet with parchment paper.

Scoop two Tablespoons of dough and roll it into a ball with your hands.

Place the ball on the parchment lined baking dish and flatten with your hands or the bottom of a glass to form a disc about 3” in diameter.

Repeat this until all of the dough is used up, leaving space between each disc on the baking sheet.

The dough should make 6-9 discs in total. 

Brush the top of each shortcake with coconut milk and sprinkle them with a little more coconut sugar.

Bake them in the oven for 20-25 minutes, or until they’re golden brown on the edges and underneath. 

The shortcakes should be firm but not hard when removed from the oven. 

What You Need to Make Strawberry Topping

Now that the shortcakes are done, let’s prepare the strawberry topping. 

Here’s what you need:

• fresh strawberries
• maple syrup
• lemon juice

That’s it!

How to Make Strawberry Topping

While the shortcakes bake, make the strawberry topping.

Add the sliced strawberries to a small mixing bowl and drizzle the maple syrup and lemon juice over them.

Stir with a spatula to coat the strawberries in the liquid and allow them to sit and marinade. 

You can prepare the topping in advance or just before serving.

The strawberries will continue to break down the longer it sits. 

What You Need to Make Coconut Whipped Cream

Every good shortcake has a good whipped topping. 

I used coconut whipped cream to make mine.

You can make your own, or buy store-bought coconut whip. 

Here’s what you need to make it at home:

• coconut cream
• maple syrup

That’s it!

How to Make Coconut Whipped Cream

To make the coconut whipped cream, drain the liquid part from the can.

Transfer the solid cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so.

Add the maple syrup and whisk to combine.

The Coconut Whipped Cream should be lightly, fluffy, and smooth. 

Artisana Organics Raw Cashini

Jokes aside, Artisana Organics Raw Cashini is amazing. 

It’s the delicious blend of two of my favorites, cashew butter and Tahini! 

The only ingredients are raw organic cashews, organic sesame seeds, and a hint of sea salt. 

It’s the perfect balance of savory, sweet, and tangy. 

I love that this nut/seed butter is entirely raw and minimally processed so it’s nutrient-rich and delicious. 

Bonus points that it’s vegan, keto, and paleo friendly! 

How to Serve Vegan Cashini Strawberry Shortcake

To serve your cake, place the shortcakes on a plate and top them with coconut whipped cream and marinated strawberries.

It doesn’t really matter whether you layer the coconut whip or strawberries on first, just get them on there and enjoy immediately!

Store leftover shortcakes in an airtight container at room temperature for 3 days.

Store the leftover strawberries and coconut whip in separate airtight containers in the refrigerator for 3-5 days.

Recombine everything before serving for a festive spring dessert. 

Enjoy! 

More Vegan Cakes

• Vegan Chocolate Cake with Sweet Potato Frosting

• 1-Bowl Apple Oat Cake

• Vegan Holiday Fruit Cake

• Vegan Chocolate Cherry Cake

• Chocolate Molten Lava Cake

I Want to Hear From You

If you make this Vegan Cashini Strawberry Shortcake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Artisana Organics but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!