Fresh Berry & Cream Spring Brunch Duo (Vegan)
These light and elegant treats are the perfect addition to any spring morning. Featuring fresh, macerated strawberries and a silky berry cream, these two no-bake recipes—Strawberry Shortcake Parfaits and Berry Cream Cookie Cups—are completely dairy-free and highlight the best fruit of the season.
Ingredients
For the Strawberry Shortcake Parfaits:
- 2 cups Fresh strawberries sliced
- 2 tbsp Organic sugar
- 1 tsp Lemon juice
- 1 ½ cups Vegan shortbread or vanilla cookies crumbled
- 1 ½ cups Coconut whipped cream chilled
For the Spring Party Berry Cream Cookie Cups:
- 12-15 Mini vegan cookie cups or tart shells
- 8 oz Vegan cream cheese softened
- 1/2 cup Coconut whipped cream
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Mixed fresh berries blueberries, raspberries, blackberries
Instructions
For the Strawberry Parfaits:
- In a small bowl, toss sliced strawberries with sugar and lemon juice. Let them sit (macerate) for 15 minutes until juicy.
- In small glasses, layer the crumbled vegan shortbread, a dollop of coconut whipped cream, and a spoonful of the berries.
- Repeat the layers and chill for 30–60 minutes before serving.
For the Berry Cream Cookie Cups:
- In a medium bowl, beat the vegan cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the 1/2 cup of coconut whipped cream to keep the filling light.
- Pipe or spoon the mixture into the mini cookie cups.
- Top with a mix of fresh berries and a light dusting of powdered sugar. Serve immediately or chill for 1 hour.
Notes
Cookie Cup Tip: Many store-bought mini tart shells are vegan, but you can also make your own by pressing a "raw" crust of dates and walnuts into a mini muffin tin.
Serving Timing: Because of the fresh berries, these are best assembled the day of your brunch to keep the cookies crisp.
Berry Swap: Feel free to use whatever fruit is looking best at the farmer's market—peaches or apricots also work beautifully!
