I love fresh strawberries just as they are, but I like to do a little something special with them once in a while in the form of dessert too. I wanted to make something easy and fun with them and a friend suggested shooters. Like alcohol shots. Since I am not into that sort of thing, I compromised and made my type of shooters. Dessert ones. He was happy anyway, because they were delicious. I ended up making strawberry shortcake shooters...so much less work than regular strawberry shortcake from scratch, and they tasted just as good.

Strawberry Shortcake Shooters [Vegan, Raw, Gluten-Free]






For the Cake:

  • 1/4 cup finely shredded, dried coconut
  • 1/4 cup raw almond meal
  • 3 large soft medjool dates, pitted
  • pinch sea salt
  • few tsp filtered water as needed

For the Filling:

  • 1 can full fat organic coconut milk, chilled
  • 3 Tbsp maple syrup or raw coconut nectar
  • pinch sea salt
  • 1 tsp pure vanilla extract
  • 1/3 cup plus 3 Tbsp raw coconut butter, warmed to liquid
  • 1/2 cup fresh organic strawberries


  1. In a food processor, combine all of the cake ingredients and process until they are crumbs that hold together slightly. Spoon into the bottoms of 6 shot glasses.
  2. For the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated.  (If at any time the mixtures become runny, it means they have become too warm, if so, place in the freezer in a bowl, and chill until thickened, or if they become clumpy it is because the fats have separated. If this happens, place in a high speed blender and blend until smooth, then do the chilling as just mentioned). Place in a bowl in the fridge.
  3. In the food processor, process the strawberries until chopped into small pieces, then fold this into the cream you had set aside in the refrigerator. Place the  cream mixture in a pastry bag and pipe into the shot glasses over the crust (you may just spoon them as well if you don't have a pastry bag).
  4. Garnish the top with a strawberry. Serve chilled.