Ingredients
Scale
- 32 vegan ladyfingers
- 300 g (⅔ batch) vegan strawberry curd
- 400 g (2 ½ cups) fresh strawberries, plus extra for topping
- 50 g (¼ cup) granulated sugar
- 1 tablespoon vegan butter
- 400 g (14.11 oz) vegan cream cheese
- 400 ml (13.5 oz) chilled coconut whipping cream
- 60 g (½ cup) powdered sugar
Instructions
- Prepare vegan strawberry curd; cool in fridge.
- Make ladyfingers a day before; bake and store in an airtight container.
- Macerate fresh strawberries with sugar and let sit for 30 minutes.
- Grease and line an 8" or 7" cake pan.
- Whip coconut cream and vegan cream cheese until fluffy.
- Mix in strawberry curd and powdered sugar.
- Layer crushed ladyfingers, filling, and macerated strawberries in the cake pan.
- Chill for at least 6 hours.
- Decorate with fresh strawberries before serving.
Notes
Ensure coconut cream is very chilled for best results.
Use ripe strawberries for maximum flavor.
Allow enough chilling time for easier slicing.
- Prep Time: 1 hour
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0