The Story & Intro
The first time I made this Vegan Strawberry Tart, I remember thinking how something so beautiful could come from such simple ingredients. I had a basket of fresh strawberries sitting on my counter, and I didn’t want to waste a single one. That’s how this Vegan Strawberry Tart was born in my kitchen soft, creamy, fruity, and completely plant-based. Every time I make this Vegan Strawberry Tart, it reminds me that dessert doesn’t need dairy or eggs to feel indulgent.
Hi👋 I’m MARILYN a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone!
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When I first started experimenting with plant-based desserts, I wasn’t sure how far I could go without traditional ingredients. But this Vegan Strawberry Tart changed everything for me. It became one of those recipes I proudly bring to family gatherings, especially in spring and summer when strawberries are at their sweetest. This Vegan Strawberry Tart is light, refreshing, and still feels like a celebration on a plate.
Every bite tells a story crispy crust, silky vegan cream, and juicy strawberries on top. I love how this Vegan Strawberry Tart feels both rustic and elegant at the same time. It’s the kind of dessert that makes people pause after the first bite and smile.
Why I Love Making This Vegan Strawberry Tart
I love this Vegan Strawberry Tart because it’s simple yet looks like something from a fancy bakery. It’s one of those recipes that surprises people when I tell them it’s completely vegan.
What I adore most is the balance of textures. The crust is slightly crisp and buttery (even without butter), the filling is smooth and creamy, and the strawberries bring freshness and natural sweetness. Every time I serve this Vegan Strawberry Tart, people assume it took hours but in reality, it’s quite easy.
I also love how versatile it is. I can make it for birthdays, brunches, summer picnics, or even quiet evenings when I just want something sweet and beautiful.
Ingredients & Little Kitchen Secrets
To make my Vegan Strawberry Tart, I always focus on fresh ingredients and a creamy plant-based filling that doesn’t feel heavy.
Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup coconut oil (solid, not melted)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
Vegan Cream Filling:
- 1 cup soaked cashews (soaked for at least 4 hours)
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Topping:
- 2 cups fresh strawberries (sliced)
- 1 tablespoon maple syrup (optional glaze)
- Fresh mint leaves (optional)
My kitchen secrets:
For the best Vegan Strawberry Tart, I always chill the crust before baking. It helps keep it flaky. I also use very ripe strawberries because they naturally sweeten the tart. And for the cream, blending it long enough is key it should be silky, not grainy.
How I Make It, Step by Step
Making this Vegan Strawberry Tart is one of my favorite kitchen rituals.
Step-by-step instructions:
- I start by mixing flour, powdered sugar, and salt in a bowl.
- I cut in the coconut oil until the mixture looks crumbly.
- I slowly add cold water until a soft dough forms.
- I press the dough into a tart pan and chill it for 20 minutes.
- I bake it at 180°C for about 15–18 minutes until lightly golden.
- While it cools, I prepare the filling by blending soaked cashews, coconut cream, maple syrup, vanilla, and lemon juice.
- I blend until completely smooth and creamy.
- I spread the filling into the cooled crust evenly.
- I arrange sliced strawberries beautifully on top.
- I brush a little maple syrup glaze over the strawberries for shine.
- I chill the Vegan Strawberry Tart for at least 2 hours before serving.
Every step feels calming, almost like therapy in my kitchen.
How I Serve It at Home
I always serve this Vegan Strawberry Tart chilled because the cream becomes even more refreshing when cold. I love placing it in the center of the table and letting everyone admire it before cutting in.
Sometimes I serve it with a cup of herbal tea, especially in the afternoon when everything feels slow and peaceful. Other times, I bring it out as a final dessert after a big meal, and it always disappears faster than I expect.
This Vegan Strawberry Tart also looks stunning for celebrations. I’ve made it for birthdays, picnics, and even small family gatherings where it becomes the centerpiece.
Storage, Make-Ahead & Tips
One thing I love about this Vegan Strawberry Tart is how well it can be prepared ahead of time.
I usually make the crust a day before and store it at room temperature. The filling can also be prepared in advance and kept in the fridge. Once assembled, I keep the tart refrigerated for up to 3 days.
I don’t recommend freezing the fully assembled tart because the strawberries can lose their texture. However, the crust and filling freeze beautifully separately.
If the cream thickens too much in the fridge, I simply stir in a tiny splash of coconut milk before spreading it again.
100-Word Short Version
This Vegan Strawberry Tart is a fresh, creamy, and elegant plant-based dessert made with a crisp homemade crust, silky cashew coconut filling, and juicy fresh strawberries. I love making this Vegan Strawberry Tart because it’s simple, beautiful, and perfect for any occasion. The filling is blended until smooth, sweetened naturally with maple syrup, and balanced with a hint of lemon. Once topped with strawberries, it becomes a stunning dessert that feels both light and indulgent. This Vegan Strawberry Tart is my go-to recipe for spring and summer gatherings.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
🛒 Ingredients
Crust:
- 1 1/2 cups flour
- 1/3 cup coconut oil
- 1/4 cup powdered sugar
- 3–4 tbsp cold water
- Salt pinch
Filling:
- 1 cup cashews (soaked)
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 tbsp lemon juice
Topping:
- 2 cups strawberries
- Mint leaves optional
👩🍳 Instructions
- Mix dry crust ingredients.
- Add coconut oil and form crumbs.
- Add water and form dough.
- Press into tart pan and chill.
- Bake at 180°C for 15–18 minutes.
- Blend filling ingredients until smooth.
- Spread cream into cooled crust.
- Add sliced strawberries on top.
- Chill for 2 hours before serving.
📝 Notes
- Soak cashews for best creamy texture
- Use ripe strawberries for natural sweetness
- Chill before slicing for clean cuts
- Add mint for freshness
🍽️ Nutrition
Calories: 280 per slice
Fat: 18g
Carbohydrates: 26g
Protein: 5g
Fiber: 3g
Sugar: 14g
Sodium: 60mg
Vegan Strawberry Tart Recipe
- Prep Time: 25
- Cook Time: 18
- Total Time: 165
- Yield: 8 slices 1x
- Category: B
- Method: Bake
- Cuisine: French-Inspired
Description
This Vegan Strawberry Tart is a fresh, elegant dairy-free dessert made with a crisp crust, creamy cashew coconut filling, and juicy strawberries. Light, refreshing, and perfect for spring and summer.
Ingredients
- 1 1/2 cups flour
- 1/3 cup coconut oil
- 1/4 cup powdered sugar
- 3–4 tbsp cold water
- 1 cup soaked cashews
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 2 cups strawberries
Instructions
- Mix crust ingredients and form dough.
- Press into tart pan and chill.
- Bake until golden.
- Blend filling until smooth.
- Spread filling into crust.
- Top with strawberries.
- Chill before serving.
Notes
Soak cashews for creaminess. Chill before slicing. Use ripe strawberries for best flavor. Store in fridge up to 3 days.
Conclusion
This Vegan Strawberry Tart will always hold a special place in my kitchen. It’s more than just a dessert it’s a reminder that plant-based baking can be just as rich, beautiful, and satisfying as traditional recipes. Every time I make this Vegan Strawberry Tart, I feel proud of how simple ingredients can create something so stunning.
I hope this Vegan Strawberry Tart becomes a sweet favorite in your home too, just like it is in mine.