A buttery biscuit base, fruity strawberry filling, topped with a bulb of dairy-free whipped cream, topped with a fresh strawberry slice and mint leaf. Keep reading to learn how to make the best Mini Vegan Strawberry Pies. Vegan, no-egg, no-dairy, gluten-free and no-bake!
This recipe has been made in collaboration with The Coconut Collaborative. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini Vegan Strawberry Pies
If you like strawberries and cream, paired with a buttery biscuit base, then you are going to fall in LOVE with these Mini Strawberry Pies! Just imagine, juicy fresh strawberries on top of a crumbly, delicious buttery biscuit base with a large dollop of silky, sweet whipped cream on top. It’s a simple 3 step recipe that is the ideal individual strawberry dessert for your Summer party, BBQ or gathering!
If you love strawberries, make sure to check out my previous recipes:
- Vegan Strawberry Swirl Cookies
- Easy Vegan Strawberry Pie
- Vegan Strawberry Loaf Cake
- Vegan Strawberry Cream Danishes
- Vegan Strawberry Cinnamon Rolls
- Gluten-free Vegan Chocolate Strawberry Cake
Why you’ll love these Mini Vegan Strawberry Pies:
- They’re vegan!
- They can be made gluten-free, with optional gluten-free biscuits in the base
- It’s a no-bake recipe!!
- They take minutes assemble
- They’re truly scrumptious
- Strawberries and cream is a perfect flavour combination
- They can be kept in the fridge, ready to enjoy
- They’re topped with the BEST vegan whipped cream
- Ideal for summer gatherings / BBQ’s
Strawberries and cream
Ingredients you’ll need
This recipe contains less than 10 simple ingredients, and creates the most scrumptious dessert. Find the full written recipe, method and ingredients list in the recipe card at the bottom of the page.
- Plain biscuits – You can use biscuits such as vegan friendly digestive biscuits. If you wanted to make this recipe gluten-free, simply switch the biscuits for a gluten-free alternative.
- Dairy-free butter / margarine – Use dairy-free block butter or margarine to help make the buttery biscuit base.
- Strawberries – You can use fresh or frozen strawberries for this recipe. Use some fresh strawberries sliced in half for the decoration.
- Caster sugar – Use a fine, white sugar for this recipe. It will add sweetness and help with the texture of the filling.
- Cornflour / cornstarch – Essential for thickening the strawberry filling.
- Lemon juice – You can leave out the lemon juice, but it does add a nice subtle flavour.
- Whipping cream – You want to use a dairy-free cream which is thick and will hold it’s shape when left at room temperature.
- Mint leaves – Strawberries and mint are a match made in heaven. Top each pie with a little mint leaf next to the strawberry slice. Looks so pretty and also tastes delicious!
- Icing sugar – Serve the pies with a light dusting of icing sugar on top. It’s completely optional, but adds sweetness.
Whats the BEST Vegan cream?
Whipped cream is the star of the show (along with the strawberries, obviously). The cream needs to be thick enough that is holds its shape and stands firmly on the pies. The BEST Vegan cream has to be ‘The Coconut Collaborative Double Cream‘. This cream is absolutely unbelievable!!!
Coconut collaborative are a small UK company who use the delicious ‘coconut’ to create amazing tasting yoghurts and desserts, and their incredible double cream! Apart from creating remarkable products the company are also on a mission to support the fragile ecosystems. You can read all about their mission on their website.
In my recipe I used their double whipping cream and OH MY GOODNESS, if you have never used it before you really should try it! It’s now my go to vegan whipping cream as it’s silky smooth, firms up beautifully and is ultra creamy and tasty. This recipe showcases the cream extremely well, along with strawberries. This is a delightful recipe everyone should make for Summer / Wimbledon season. Available from Supermarkets including : Ocado, Sainsburys & Tesco!
I featured this vegan cream in my Vegan Strawberry Cream Buns and Vegan Chocolate Cream Pie recipes, make sure to check them out!
How to make Mini Vegan Strawberry Pies
Full written recipe, ingredients list and method in the recipe card at the bottom of the page.
- Make the biscuit base
My base yields 6 bases (for cupcake cases) and only contains 2 ingredients- woohoo! You can easily adapt this recipe to be gluten-free by using vegan gluten-free biscuits. Melt butter and blitz up the biscuits. Combine the two then divide into cupcake cases. Use your hand to press the mixture up the sides of the cases to create a cup effect for the pie to sit in.
- Strawberry filling
You’ll be making a super quick and easy, one pan compote for the filling of the pies. In a saucepan add in all of the ingredients and allow to cook and thicken. Allow to cool before dividing into the biscuit bases. Cool before decorating.
- Cream + toppings
Decorate the pies when they’re cool. Pipe a bulb of dairy-free whipping cream to the top of each pie, finishing them off with a light dusting of icing sugar, a mint leaf and strawberry slice.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Mini Vegan Strawberry Pies
- Total Time: 1-2 hours
- Yield: 6 1x
- Diet: Vegan
Description
These Mini Vegan Strawberry Pies, with a biscuit base, strawberry filling and cream on top, and can be made gluten-free! A delicious summer must make!
Ingredients
Ingredients for the base
- 160g of plain biscuits (you can use gluten-free)
- 100g of dairy-free butter / margarine
Ingredients for the strawberry filling
- 200g of strawberries
- 80g of caster sugar
- 1 tablespoon of cornflour / cornstarch
- 1/2 teaspoon of lemon juice
Ingredients for the topping
- 220ml of dairy-free whipping cream (1 pot of The Coconut Collaborative Double Cream)
- Fresh strawberries (sliced in half)
- Mint leaves (optional)
- Icing sugar (for dusting)
Instructions
Method (base)
- Line a cupcake tin with 6 cupcake liners.
- Crumble the biscuits into a blender and blitz until you have fine crumbs.
- Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
- Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the pie filling to sit in.
Method (strawberry filling)
- Place the chopped strawberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
- Place on top of 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, being careful not to smush the strawberries too much as you want some to stay whole. 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 jelly-like.
- Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it’ll turn thick. If this happens, give it a gentle stir before using.
- Once the strawberry compote is cool, divide it between the biscuit bases. Place them in the fridge to set. If the filling is warm or even slightly warm, it will melt the cream. I like to store the pies for at least 1-2 hours in the fridge before decorating.
Method (assemble)
- In a stand mixer or bowl with an electric hand whisk, whisk the dairy-free whipping cream until soft peaks form. Make sure the pies are 100% cool before adding on the cream. Transfer into a piping bag fitted with a round tip nozzle, then pipe a bulb on top of each pie.
- Dust each pie with a light sprinkle of icing sugar. I decorated with a mint leaf and half a strawberry slice which is completely optional.
Notes
To store: Store the pies in a sealed container in the fridge, allow to come to room temperature before serving. Best to top with the cream on the day of making for freshness. Best eaten within 3 days of making.
- Prep Time: 10 minutes
- Category: pies
- Method: No-Bake
- Cuisine: American
I have made these a couple of times, everyone loved them.