The Rawsource

Strawberry Shortcake

This following recipe, is one I make/adapt frequently, but cannot take the credit for.

Carmella from The Sunny Raw Kitchen devised this recipe has kindly allowed me permission to share her recipe with you. Please visit her blog here or her Facebook page here and tell her The Rawsource sent you.


  • 3/4 cup well packed soft dates chopped
  • 1 cup loosely packed wet almond pulp from making milk or ground almonds
  • 1 cup dried coconut
  • 1/2 cup cashews
  • 1 tablespoon lemon juice
  • 1 tablespoon pure vanilla extract or liquid vanilla
  • Pinch salt

Place the dates in a food processor and process until a smooth paste forms.You may need to add a little water and also scrape down the sides of the bowl a few times. Then add the rest of the ingredients and process until smooth.

Note: If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

    Whipped Cream

    Adapted from a recipe by Café Gratitude

  • 1 cup cashews
  • 1 cup + 2 tablespoons coconut milk*
  • 3 tablespoons raw honey or agave nectar
  • 1 tablespoon lemon juice
  • 1 tablespoon pure vanilla extract or liquid vanilla
  • Pinch salt — 1⁄2 cup melted coconut oil
  • 1 tablespoon lecithin powder
  • *coconut milk

    Coconut Milk Place 1 cup dried coconut and 3 cups water in a high-speed blender. Let sit for 10 minutes or so to allow the coconut to soften. Blend until smooth and creamy. No need to strain.

  • 1. Blend all ingredients except the melted coconut oil and lecithin in a high-speed blender until smooth.
  • 2. Add the coconut oil and lecithin and blend briefly, just to incorporate.
  • 3. Pour into a container and set aside in the refrigerator or at room temperature until ready to assemble.
  • Strawberry Layer and Decoration
  • 2 cups strawberries, sliced



  • 1. Form an even layer on the bottom of a 7-inch springform pan with half of the cake mixture.Top with half of the strawberries, followed by some of the whipped cream. Place in the refrigerator or freezer to set.
  • 2. When firm, form another cake layer, then top with more strawberries. (Remember to save a few for decoration!)
  • 3. Again top with whipped cream and return to the refrigerator/freezer to set.
  • 4. When firm, carefully remove the cake from the pan and place on serving plates.
  • 5. Decorate with strawberry slices and serve.

Note: for a simpler version of this, form a cake layer, followed by strawberries. Top with a thick layer of whipped cream and let sit in the refrigerator. Decorate with strawberry slices and serve. Perhaps not as impressive but definitely still as delectable.



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