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Vegan Strawberry Flødeboller

These Vegan Strawberry Flødeboller treats are perfect, whether you’re celebrating Valentines day, Mother’s day or a special event!

They are 100% vegan and easy to make. A strawberry biscuit base, topped with a whipped strawberry meringue, with a filling of homemade strawberry compote coated in dairy-free ‘pink’ chocolate with freeze dried strawberries.

Keep reading to find out how these magical swirls are made!

image of strawberry biscuit with swirl

What is a Flødeboller?

Flødeboller is Denmark’s version of a Chocolate Tea Cake, only BETTER! They consist of three layers: a biscuit base, a whipped swirl dunked in luscious chocolate.

These delightful little swirls are jam packed ‘pun intended’ with fruity flavour!

I added freeze dried strawberries in to the biscuit base, added some homemade strawberry compote into the meringue swirl, and filled them with a core of strawberry compote. They are UTTERLY BERRY-LICIOUS!

These swirly Flødeboller treats are among my favourite bake to make. They’re not only absolutely delicious, but they’re extremely fun to make, from the cutting out of the biscuits to swirling on the meringue. They’d be great for kids to get involved in making.

They have become a very popular bake with my followers and on social media. My Vegan Biscoff and Classic Flødebollers have become some of my most popular recipes (for good reason). Check them out below:

Vegan Biscoff Flodeboller

Vegan Classic Chocolate Flodeboller

pink strawberry flodeboller

Equipment you’ll need:

  • A 2 inch, round cookie cutter
  • Baking trays
  • Piping bags
  • A small and large round tip nozzle
  • Heat proof glass
  • Stand mixer / electric hand whisk
  • Grease proof paper
  • All of the ingredients you’ll need are listed in the recipe card!

This recipe has 3 easy stages:

Biscuit base: You can’t beat a quick and easy recipe! The base uses 4 ingredients and takes less than 10 minutes to bake! They make for a really delicious, not too sweet base. I also added freeze dried strawberries for even more yummy flavour. They also give the biscuit a nice, little chew.

Ps, to make these gluten-free, use a gluten-free plain flour blend!!!

Swirl: This isn’t marshmallow at all, it’s a fresh strawberry meringue swirl. It uses aquafaba, a sugar syrup, dairy-free butter, icing sugar and strawberry compote (or jam). Biting into one of these sweet delights is one of the most satisfying experiences.

You can either make a homemade compote like me (which takes minutes to make and really elevates the fruity flavour, or you could cheat and use a strawberry jam. The strawberry jam wont give the same effect as compote – the colour wont be as vibrant, neither will the flavour. I recommend making the compote.

Coating: A classic Flødeboller / tea cake is dunked in dark or milk chocolate. I had the idea..why not dunk it in melted dairy-free white chocolate, coloured with pink food gel?! It was one of those ‘light bulb’ moments which I didn’t know would work but it did and worked an absolute treat! The chilled meringue helps the chocolate set, perfect for sprinkling over some freeze dried strawberries!

vegan strawberry swiss meringue buttercream

Looking for more Valentines inspired recipes? Look no further:

Vegan Raspberry Cake

Easy Vegan Berry Pie

Vegan Strawberries & Cream Macarons

easy vegan strawberry flødeboller

I hope you’ll adore this recipe as much as me. They’re an absolute dream to make, you’ll have a blast making these little swirly treats.

If you decide to make them, make sure to tag me on social media (Instagram- @thelittleblogofvegan , and tag #thelittleblogofvegan ). I look foreard to hearing what you think!

the little blog of vegan sign
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Vegan Strawberry Flødeboller

Strawberry Flodeboller


How to make quick & easy Vegan Strawberry Flødeboller (tea cakes), with a biscuit base, strawberry swirl and hidden strawberry core!

Watch the tutorial here.


Units Scale

Ingredients for the strawberry compote

  • 150g of fresh / frozen strawberries
  • 80g of caster sugar
  • 1 tablespoon of cornstarch / cornflour
  • Water (optional)

Ingredients for the base

  • 100g of plain flour (you can use GF flour)
  • 50g of coconut oil (melted)
  • 3 tablespoons of maple syrup
  • 1 tablespoon of freeze dried strawberries

Ingredients for the swirl

  • 110g of chickpea brine (aquafaba)
  • 140g of granulated / caster sugar
  • 30ml of water
  • 1/4 teaspoon of cream of tartar
  • 125g of dairy-free butter or vegan shortening
  • 25g of icing sugar

Ingredients for the chocolate coating


  • Freeze dried strawberries (to decorate)


Method (strawberry compote)

  1. Place the strawberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and water. Once the strawberries have softened, mash them with a fork.
  2. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
  3. Store in a sealed container in the fridge until you’re ready to use it.

Method (biscuit bases)

  1. Pre-heat your oven to 180 degrees c fan and line a baking tray with greaseproof paper.
  2. In a mixing bowl, combine the plain flour, melted coconut oil, maple syrup and freeze fried strawberries. Alternatively, you can add in a splash of strawberry flavouring (optional).
  3. Bring together with a wooden spoon or your hands until a dough forms. Add more flour if the dough is too wet or add more melted coconut oil if too dry. You want it to be a stiff but smooth dough.
  4. Roll out the dough in-between 2 sheets of grease proof paper (this prevents sticking), then using a 2 inch cookie cutter, cut out the circles and place onto the lined tray. If you don’t have the correct cookie cutters, you can use a knife to cut out the shapes. You can print off the shapes you want from a computer and use that as a guide.
  5. Place the biscuits into the oven and bake for 9-10 minutes or until lightly golden in colour. The edges of the biscuits will turn a light golden colour.
  6. Once baked, carefully place them onto a cooling rack and allow them to cool fully before adding on the cream swirl.

Method (swirl filling)

  1.  Pour the chickpea brine (aquafaba) into a small saucepan and place onto the hob, over low / medium heat. Allow to reduce to half of the original mixture. Check if you have the right amount by pouring it into a bowl over some scales, you want 55g of reduced aquafaba. Once ready, remove from the heat and set aside to cool slightly.
  2. Add 100g of the sugar and all the water into a small saucepan, place onto the hob over medium heat and allow it to simmer/boil. You want the mixture to come up to 116°C (240°F). This will take around 10 minutes. Use a kitchen thermometer to get an accurate reading.
  3. In the meantime, pour the reduced aquafaba into a clean bowl and add in the cream of tartar. Whisk on high for 5-8 minutes until soft peaks form. I use a stand mixer with balloon whisk attachment but an electric hand whisk works great too.
  4. Add in the remaining 40g of sugar, continuing to whisk. It should turn glossy.
  5. When the sugar syrup has reached it’s temperature, turn down the speed of the mixer, slowly drizzle it into the bowl, turn up the speed again and whip until incorporated. You want to whisk the aquafaba mixture until the sugar syrup has cooled down. The bowl should be cool to the touch. If it’s too hot, the butter will melt when added so keep it whipping until its cool.
  6. Add in 4 tablespoons of cooled strawberry compote. Whip to combine. Make sure the compote is cold / cool. If it’s hot, it will melt the buttercream and will go very soft.
  7. Add in the dairy-free butter, little chunks at a time until it’s all in the bowl. Once all the butter has been added the mixture be thick like buttercream, continue to whisk on medium / high for 5 minutes.
  8. Add in the icing sugar, whisk again on medium / high for another 2 minutes to combine.
  9. Transfer the meringue / cream filling into a piping bag fitted with a large round tip nozzle and pipe a high swirl onto each biscuit
  10. Hidden core: Add 2 heaped tablespoons of strawberry compote into a piping bag with a small round tip nozzle. Alternatively, snip off the tip. Pipe some of the compote down the centre of each swirl. Watch how I do it here.
  11. Place them into the fridge or freezer to set whilst you melt the dairy-free white chocolate for the coating. You want them to be firm enough that they don’t slide off the base when dunked into the chocolate.

Method (chocolate coating)

  1. Add the dairy-free white chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie. Allow the white chocolate to melt. Stir with the metal spoon to keep the chocolate moving.
  2. Once the chocolate is melted, add in a drop of pink food gel. Don’t add too much or it will effect the consistency of the chocolate. Only use a food gel, as any other colour will drastically change the texture of the chocolate! The best pink food gel is linked here. If the chocolate hardens when the food gel is added, add some coconut oil into the chocolate. It will loosen everything off making for a smooth chocolate for coating / dunking.
  3. Dunk or drizzle the white chocolate over each swirl and place on grease proof paper. As the swirls are chilled, the chocolate will set quickly.
  4. You want to be quite quick with adding on the freeze dried strawberries so that they stick to the wet chocolate.


What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use.

What vegan block butter to use? My two favourites are Naturli Vegan Block and flora Plant Based Block.

To store: Store these treats in a sealed container in the fridge. Allow to come to room temperature before enjoying.

Best eaten 3 days of making.

To store (compote)- Store the compote in a sealed container in the fridge, and whip before use.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Valentines recipes
  • Method: Baking
  • Cuisine: Valentines Recipes

Keywords: strawberry, strawberry flodeboller, strawberry tea cakes, strawberry buttercream


1 Comment

  1. Cassedy Coleman-Heidelberger
    May 6, 2022 / 3:09 am

    I love baking and eating every single recipe of yours I’ve made! These are beautiful 😍 Question: I have struggled with the Swiss meringue butter cream and now this whipped swirl break. Any suggestions or thoughts? I use Earth Balance stick butter.

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