Recipe Directions

  • 1. To make the crust, place coconut and cashews in food processor. Process until flour-like.
  • 2. Add the dates to the food processor mixture. Process again for 3 minutes. (It will seem like the mixture is too dry and you will want to add liquid. DON'T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!). Stop processing once it will stick together when pinched.
  • 3. Press crust mixture firmly into tart pan(s). Set aside.
  • 4. Place all filling ingredients (except the cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.
  • 5. Add cashews and blend again until smooth. Pour filling mixture into large bowl.
  • 6. Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
  • 7. Spoon mixture into tarts and enjoy immediately.

The Rawtarian's Thoughts

By The Rawtarian

These strawberry shortcake treats are a perfect summer dessert! A food processor and a blender are required for this recipe.

To get these nice fluted crusts, I used this simple 4" Wilton tart pan, which has a removable bottom that makes it easy to remove. Make sure to press the crust down very firmly so that the crust stays together. (If it won't stick together, you haven't processed it long enough.)

If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.

To make a smaller batch, feel free to halve the recipe. It won't be enough to make an entire pie crust (using a standard 8" pie dish), but if you have mini pie pans that'll be fine.

Optionally, forego the crust and simply serve filling in custard cups for a quicker result!

Nutrition Facts

Nutritional score: 70 out of 100
  • This recipe is very low in Sodium.
  • This recipe is low in Calories, and Carbohydrates.
  • This recipe is a good source of Vitamin C.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin K.

Amounts per 139 g (5 oz) suggested serving

NameAmount% Daily
Calories 395 16 %
Protein 6 g 11 %
Fat 28 g 35 %
Carbohydrates 36 g 11 %
Dietary Fiber 4 g 13 %
Sugars 25 g
Calcium 27 mg 3 %
Iron 2.5 mg 19 %
Sodium 8 mg
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

149 votes
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Eve's Review

Raw strawberry shortcake pies
5
5 out of 5

I didn't have cashews on hand so I used nuts and almonds and added some chía, too.
I made it for a friends birthday party. Everybody loved it.

144 votes
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Hi Eve!

I'm so glad these little strawberry shortcake pies were a hit for the birthday party!

Nice substitutions in the crust, too :)

141 votes
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Hi Twintipbunny! What kind of sweetener did you use in the filling - honey?

All

25 votes
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esther's Review

Raw strawberry shortcake pies
5
5 out of 5

Delicious! Super rich. Only a little serving was needed for me. I will make it more- my family loves it!

Posted from The Rawtarian's Raw Recipes App

39 votes
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Rawjoyy's Review

Raw strawberry shortcake pies
5
5 out of 5

Delicious ! I had big difficulties not to eat the whole recipe in a time. I feel that you really are the best at raw food !
- Rawjoy

55 votes
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Lovely - nice, fresh amazing taste blackberry cake

Posted from The Rawtarian's Raw Recipes App

46 votes
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Nicely done with the blackberries, Joanna!

47 votes
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My favorite thing about this recipe is that it only takes 12 minutes! If I did want to pre-make the crust for 4 pies on a Sunday to eat throughout the week would you recommend storing them in the fridge? Freezer? Or is it ok to just leave them at room temperature?

56 votes
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Jordan, are you being sarcastic with me about the specificity of the 12 minutes?? Lol

Re: making in advance, this is what I'd do. Make the 4 crusts, set them aside in the fridge. Make the filling in a big bowl, leave it in the big bowl (covered with plastic wrap or a lid) until you're ready to eat. Keep everything in the fridge.

(In other words, refrigerate everything, just don't assemble until ready to eat. Because it will get soggy if you do that.)

49 votes
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Lol! I guess I am just happy I don't have to exercise too much patience to enjoy this yummyliciousness! Thanks for the feedback with regards to making it in advance!

49 votes
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4744K3s3Yb's Review

Raw strawberry shortcake pies
5
5 out of 5

Can't wait to share this with my family. I didn't realize I had to eat it immediately:0 I put it in the freezer to set. Cross your fingers it's all good for the morning time

Posted from The Rawtarian's Raw Recipes App

48 votes
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I hope it turned out okay for you!

56 votes
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Sharla Moody's Review

Raw strawberry shortcake pies
5
5 out of 5

I made this for my niece's birthday and everyone that tried it loved it, especially my niece!

48 votes
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I'm so glad your niece enjoyed them, Sharla! Happy belated birthday to her from me :)

65 votes
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twintipbunny's Review

Raw strawberry shortcake pies
2
2 out of 5

Too sweet

141 votes
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Hi Twintipbunny! What kind of sweetener did you use in the filling - honey?

Top Voted
59 votes
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The stawberries are sweet enough. I didn't use any additional sweetener, there is no need, IMO.

68 votes
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That's the fun of cooking - to each her own! I do have a rather sweet tooth :)

78 votes
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mformaria's Review

Raw strawberry shortcake pies
5
5 out of 5

I just made this filling and it is seriously good. Like I want to laugh and dance so good! I didn't have honey on hand so I subbed organic brown sugar. This is going in the favorites pile, thank you!

71 votes
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Maria,

Any recipe that makes you laugh and dance is a keeper in my book!! You are cute. :)

149 votes
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Eve's Review

Raw strawberry shortcake pies
5
5 out of 5

I didn't have cashews on hand so I used nuts and almonds and added some chía, too.
I made it for a friends birthday party. Everybody loved it.

Top Voted
144 votes
+
Vote up!
-
Vote down!

Hi Eve!

I'm so glad these little strawberry shortcake pies were a hit for the birthday party!

Nice substitutions in the crust, too :)

Top Voted

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