The Best Vegan Strawberries and Cream

Berries and cream is a classic summer flavor combo, and this dairy-free version makes it the perfect dessert for plant-based eaters. Juicy strawberries are paired with a tofu-based cream that’s enhanced with the bright flavors of lemon zest and cardamom. Perfect for satisfying your sweet tooth without having to turn on the oven, this quick no-cook treat tastes indulgent without any unhealthy ingredients. Make sure to layer the ingredients in clear glasses so your eyes can feast on the fabulous colors before you even take a bite!


By Katie Simmons,


  • 1 16-oz. package strawberries, hulled
  • 8 oz. firm silken tofu, drained
  • ¾ cup pitted dates (preferably Deglet Noor)
  • 2 tablespoons lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cardamom


  • For tofu cream, in a blender combine 1½ cups of the strawberries and the remaining ingredients. Blend until smooth, scraping down sides as needed.
  • Quarter the remaining strawberries. Layer tofu cream and strawberries in 6 serving dishes. If desired, garnish with additional whole strawberries and lemon zest.

Comments (27)

(5 from 11 votes)

Recipe Rating

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I may have made a mistake but mine came out much too strong tasting of lemon and cardamom. I ended up using another 8 oz of tofu to tame down the flavor.


I buy shelf-stable Mori-Nu silken tofu in the natural and organic section of my local chain grocery. It requires no refrigeration until opened.




Turned out so good! The texture is nice and it tastes delicious.


Delicious & easy to make. Lemon zest & cardamom great combo! I used the silken tofu we had. The consistency was like pudding. Thank you for the recipe, Katie, & thank you, Tracy, for the link to where to buy silken firm tofu.


Can you use frozen strawberries?

Megan Edwards

Hi Sheila, Frozen strawberries would definitely work for the cream portion of the recipe, but they might not be as plump and juicy as fresh ones when it comes time to quarter them and layer the cream on top. Give it a try and let us know how it goes!

Kay Fail

I haven't tried the recipe, but it looks delicious and I plan to make it.


Prefer avocado in place of tofu would appreciate more Whole Food plant-based recipes tofu is processed soy and I cannot buy it at the Farmers Market


So you didn’t try the recipe, but gave it a single star review? Compared to whole edamame or even tempeh, yes, it is more processed, but tofu is considered a minimally processed food, and still has enough of the nutrients that I have yet to encounter a WFPB expert that says you should avoid it.


Sounds delicious. I have an abundance of peaches and wondered if they would work with this recipe.

Megan Edwards

Hi Babs, While we haven't tried it ourselves, we think swapping the strawberries for peaches would be delicious! Make sure to use the same amounts as stated in the recipe. Let us know how it goes!

Chef Love

I'm going to prepare (eventually!) EVERY fruit in lieu of the strawberries and for sure it will always taste amazing! Go for it, and...yay peaches! xo


Can I make this in advance? Like a few hours in advance to a gathering? And store in a refrigerator or will that change the texture of the cream?

Megan Edwards

Hi Christine, Yes you can make this in advance but make sure to keep the strawberries and the cream separate so they don't get mushy in the fridge. You may also need to rewhip the cream before assembling the layers but it should still taste great. Let us know how it goes!


Oh my goodness! I was looking for a recipe to make use of my fresh bounty of fruits and I found a ton of recipes! I started with this one and it did not disappoint. Wow! So flavourful! That cardamom and lemon zest really makes the fresh fruit shine!


How long does it keep in the refrigerator?


I could bathe in this stuff it is so yummy! I only had organic silken tofu, not the firm so my cream was a bit runny, but oh so yummy. The lemon zest and cardamon make it amazing!!

Chef Love

When I use organic silken tofu for puddings and mousses, I add soaked ground chia or flax seeds to provide additional firming assistance (I have some arrowroot I'm going to play with also as I heard it's a good firming agent as well!) In case you want to play with one of those the next time :D xo

Leonard friedman


Tabitha Anne Brown

Is their a substitute for tofu?

Gale Blackburn

Looks delicious: Question: I do not see "silken" Tofu in any of the stores where I would normally buy Tofu, just extra firm , firm, medium firm, etc. Is "silken" a common variety? I see it in many of the recipes in Forks over Knives.


Gale, Silken tofu is shelf stable and comes in a 12.3 oz box. I find it at Sprouts, but most of the time I order it online. I hope this is helpful.


This is where I order mine:

Sandra Aylward

I can’t find silken tofu either. I have read that “soft” tofu can be used instead, so I tried it here. I did not like the result.


Loved this! The cardamom and lemon zest just add that exrtra 'something'. Going to be a favourite whilst strawberries are in season. Thank you!

ian h.

This is a super fresh and delicious treat—I love the pop the lemon zest adds! I recommend blending 15-30 seconds longer than you might think you should just to make sure the dates get properly broken down and incorporated.

About the Author

Headshot of Katie Simmons

About the Author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
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