In this recipe, strawberry shortcake is reinvented as a baked crisp with a crumbly date sugar topping and a warm, gooey strawberry center. Crisp-ifying this classic dessert means it takes less effort to build, less time to bake, and as such, there's less time waiting before digging in.

Strawberry Shortcake Crisp [Vegan]



  • 3 pounds of fresh strawberries
  • 1/2 cup, plus 2 tablespoons date sugar
  • 2 tablespoons arrowroot starch
  • 1 1/2-2 cups rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • 1 teaspoon crushed dried food-grade rose buds
  • A pinch of salt
  • 1/2 cup cold coconut oil
  • 3 tablespoons cold water
  • Plain coconut yogurt, for topping


  1. Preheat the oven to 375°F.
  2. Wash and trim the strawberries, halving some and leaving others whole.
  3. Toss strawberries, 2 tablespoons of date sugar and the arrowroot starch in a large non-reactive bowl, then transfer to a baking dish.
  4. In the same bowl, mix the remaining date sugar, rice flour, baking powder, vanilla powder, crushed rose, salt, and coconut oil with your hands or with a pastry cutter until mostly combined, adding water to help bring the crumb together.
  5. Sprinkle topping over strawberries.
  6. Bake for 25-30 minutes or until the topping has crisped and begun to brown. The strawberries should be soft and likely bubbling up around the edges.
  7. Allow to set and cool for a moment or two before spooning into bowls.
  8. Top with (non-dairy) yogurt and serve immediately.

    Discover more recipes with these ingredients

  • Strawberry