I hesitate to call this a strawberry shortcake because it's more of a frozen, no-bake version of my raw cheesecake series. But it so reminds me of the strawberry shortcake bar that I had as a kid from the Good Humor ice cream truck. I grew up in New York City (the Bronx to get more local) where ice cream trucks stop at local city parks with that familiar ice cream truck tune. It was a highlight of my many park outings.
Like my other no-bake cake recipes, this recipe is simple, using a few healthy, whole food ingredients. The strawberry filling comes together with soaked cashews, lemon juice, strawberries, maple syrup, vanilla extract, and olive oil. The crust and topping are similar: blanched almond flour, sweetener, a bit of salt, and olive oil. The topping also includes crushed freeze-dried strawberries. If you don't have freeze-dried strawberries on hand, you can make a bit more of the crust for the top.
For subs, you can use another nut or seed flour for crust, and use soaked sunflower seeds instead of cashews for the filling. I use maple syrup, or try honey or other liquid sweetener. Make sure to really blend the filling well so there's no hint of nut or seed pieces and it's truly creamy. Enjoy!
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