Strawberry recipes to celebrate spring, from cakes and brownies to salad and drinks. All vegetarian and dairy free, mostly vegan and gluten free.
As we move fully into strawberry season, I wanted to take some time to collect some of my favourite dairy free strawberry recipes. Although I love rhubarb in the spring, strawberries are the first hint of summer with their true sweetness.
They’re also a very easy plant to grow if you have a small space like a balcony or can hang a pot in a sunny window. We planted several between other plants this year, and they’re in with the lettuces, brassicas, and herbs. And if you’re not growing your own, look for the smallest, most jewel-toned berries you can find – they’ll be the sweetest.
Strawberries are a nice addition to anything to do with chocolate and lemon, but also pair nicely with some slightly more out-of-the-way spices like pink peppercorns and chili peppers. You’ll see all of that here – as well as ice cream, drinks, and a savoury recipe. I most love strawberries either alone or dipped in dark chocolate during their high season, but will add them to anything and everything while they’re here.
Enjoy these vegetarian strawberry recipes, and take advantage of them while they last! Out of season strawberries are sad small nuggets, not real berries at all.
Strawberry Brownies
Dairy free strawberry brownies with a berry swirl and spelt almond flour base. Rich, sweet, and with a strong strawberry flavour!
This vegan and gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.
This summer strawberry salad is packed with the best of the season – early summer berries, fresh greens, herbs, and flowers. It's spring in a bowl, with lentils and a sweet strawberry vinaigrette.
A simple summery strawberry vinaigrette, with plenty of fresh berries. This easy recipe is blended into a sweet and flavourful dressing for any seasonal salads.
Strawberry milk is a fun and simple way to use summer berries, perfect for both kids and adults. This healthier, vegan version of a childhood favourite is sweetened with vanilla and an optional touch of maple syrup.
This easy gluten free, vegan, & sugar free chocolate coconut pie has a date sweetened chocolate macaroon base, simple ganache filling, and a topping of sweet fresh strawberries.
A pretty, sparkling strawberry slush as a healthier alternative to pop in the spring, with a strawberry lime slush base topped with sparkling water. With a little honey and mint, it's a great drink for warm days and kids love it, too.
This lower-sugar strawberry rhubarb cobbler is vegan, made with coconut oil, coconut sugar, and spelt flour. Minimally sweetened and with simple ingredients, it's a nice lighter spring option, especially served with a scoop of ice cream.
This easy scone cake is flavoured with seasonal elderflower blossoms and strawberries for a very simple, beautiful spring dessert. If you can't get elderflower, extra lemon zest makes a good substitute, or lilac blossoms.
This raw and vegan watermelon smoothie is a bit of a mix between a smoothie and a juice because of all the water in the melon, and mixed with citrus, strawberries, and raspberries, it's the best summery drink.
This pastel green pea hummus is made with spring peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. Serve with fresh seasonal vegetables and strawberries to make a beautiful spring platter.
If you make any of these Strawberry Recipes or any other summer recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
One Comment
What a great collection, Alex! Your rye brownies sound amazing. And that salty sauce – wow! Thanks for the inspiration. Caro
What a great collection, Alex! Your rye brownies sound amazing. And that salty sauce – wow! Thanks for the inspiration. Caro