Strawberry Vanilla Cashew Cream Squares

The smell of strawberries cooking down on the stove is one of those things that makes everyone wander into the kitchen asking what is happening. These strawberry vanilla cashew cream crumble squares came together one humid July afternoon when I had a surplus of berries and a craving for something that felt indulgent but still light enough for a second helping. The buttery oat crumble on top turns a deep golden color in the oven and the cashew cream stays cool and silky beneath the warm fruit. It is the kind of recipe that makes you close your eyes at the first bite.

I brought a tray of these to a rooftop potluck last summer and watched a friend who swears she hates vegan dessert go back for a third square before pretending she had not.

Ingredients

• Rolled oats (1 1/2 cups): Old fashioned oats give the crumble its signature chew and texture so avoid quick oats which turn mushy.
• Almond flour (1 cup): This keeps the base tender and slightly nutty while holding everything together without eggs.
• Coconut sugar (1/2 cup): It adds a deep caramel sweetness that pairs beautifully with the bright strawberry layer.
• Fine sea salt (1/2 tsp): Just enough to make all the sweet flavors pop without tasting salty.
• Coconut oil, melted (1/2 cup): The oil helps the crumble brown and crisp in the oven so make sure it is fully melted.
• Vanilla extract (1 tsp for crumble, 2 tsp for cashew cream): Use real extract here because it is the backbone of the cream layer flavor.
• Fresh strawberries (2 cups): Hulled and chopped into small pieces so they break down quickly into a jammy filling.
• Maple syrup (2 tbsp for strawberries, 1/4 cup for cashew cream): Pure maple syrup sweetens both layers with a round mellow warmth.
• Lemon juice (1 tbsp): A squeeze of brightness that wakes up the strawberries and balances the richness.
• Cornstarch (2 tsp): This thickens the strawberry layer so it sets neatly when you slice the squares.
• Raw cashews (1 cup, soaked): Soak them for at least four hours so they blend into the silkiest cream you have ever tasted.
• Coconut cream (1/3 cup): Scoop the thick part from the top of the can for the richest texture.
• Pinch of salt: A tiny pinch in the cashew cream makes the vanilla flavor deeper and more complex.

Instructions

Prepare your pan and oven:

Preheat to 350 degrees Fahrenheit and line an eight by eight inch pan with parchment paper leaving some overhang on the sides for easy removal later.

Build the crumble mixture:

Toss the oats, almond flour, coconut sugar, and salt in a big bowl then pour in the melted coconut oil and vanilla. Work it with your fingers until it looks like wet sand with some larger clumps scattered throughout.

Press the base:

Firmly press about two thirds of the crumble into the bottom of your pan using the back of a spoon or your palms to create an even compact layer.

Cook down the strawberries:

Combine the chopped berries, maple syrup, and lemon juice in a saucepan over medium heat, stirring gently as the fruit softens and releases its juices. After four to five minutes stir in the cornstarch and keep cooking until the mixture thickens and looks glossy.

Blend the cashew cream:

Drain your soaked cashews and throw them into a high speed blender with the coconut cream, maple syrup, vanilla, and salt. Blend until completely smooth, scraping down the sides once or twice to catch any stray bits.

Layer everything together:

Spread the cashew cream over the pressed crumble base using a spatula to get it as even as possible. Spoon the warm strawberry mixture on top and gently spread it out then scatter the remaining crumble over everything.

Bake until golden:

Slide the pan into the oven for thirty five to forty minutes until the top is deeply golden and you can see the filling gently bubbling around the edges.

Cool and chill before slicing:

Let the squares cool completely in the pan then transfer to the refrigerator for at least two hours so the layers set firmly for clean beautiful slices.

Save

The moment I cut into a fully chilled square and saw those three distinct layers holding together perfectly was the moment I knew this recipe was a keeper.

Making It Nut Free

Sunflower seed butter works surprisingly well in place of the cashew cream and oat flour swaps seamlessly for almond flour in the crumble if allergies are a concern in your kitchen.

Frozen Berry Shortcut

Frozen strawberries are a perfectly fine substitute when fresh ones are out of season and you do not even need to thaw them first. Just add an extra minute or two to the stovetop cooking time so the excess moisture can cook off and the cornstarch has time to do its job properly.

Storing and Serving

These squares hold up beautifully in the refrigerator for up to five days and they actually taste better on day two when the flavors have had time to mingle. For the cleanest slices always cut them cold and use a sharp knife wiped clean between each cut.

• A cup of chamomile tea or a glass of chilled rose turns a simple square into a proper afternoon ritual.
• They also freeze well wrapped individually so you can stash a few for unexpected guests.
• Always let frozen squares thaw in the fridge overnight rather than on the counter to keep the crumble from getting soggy.

Save

Keep a stash of these in your fridge and you will always have something sweet waiting for you. They taste like summer even in the dead of winter.

Recipe Questions & Answers

→ How long should cashews be soaked for the smoothest cream?

Soak raw cashews for a minimum of 4 hours in room-temperature water; overnight yields the silkiest texture. Drain and rinse before blending with coconut cream and maple syrup for a completely smooth layer.

→ Can I use frozen strawberries instead of fresh?

Yes. Thaw and drain excess liquid before cooking to concentrate flavor, then simmer with maple syrup, lemon and cornstarch until thickened to avoid an overly wet filling.

→ How do I ensure clean slices?

Cool completely, then refrigerate at least 2 hours to firm the cashew cream. Warm a sharp knife under hot water, wipe dry between cuts, and use gentle, decisive slices for neat squares.

→ What are good nut-free substitutions?

For a nut-free version, replace the cashew cream with sunflower seed butter blended with coconut cream and adjust sweetness. Substitute almond flour with oat flour and use certified nut-free ingredients.

→ How do I make this gluten-free?

Use certified gluten-free rolled oats and ensure all packaged ingredients (like vanilla and any flours) are labeled gluten-free to prevent cross-contact.

→ How can I adjust sweetness or texture?

Reduce maple syrup in either the cashew cream or strawberry layer for less sweetness. For a firmer filling, slightly increase the cornstarch in the berry layer or chill longer before slicing.