Strawberries and Cream Pie


The fruity theme continues! This recipe evolved from a total experiment – I was going to make a traditional strawberry cheesecake for pudding, but wondered how it would work if the strawberries were combined with the cheesecake mix rather than as a topping.

Truth be told, this was also an attempt at being cunning! Little S isn’t the greatest berry fan, and she’s be known to scrape off any recognisable berry, so I reckoned in combining them with the cream cheese mixture she wouldn’t have the option! Good plan it was too! By adding the strawberry purée to the cream cheese mix the filling becomes more mousse like, the flavour is spot on ‘strawberries and cream’, and it looks rather elegant too!

Strawberries and Cream Pie (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)


  • 1/2 pack Bourbon biscuits, crushed
  • 1 tbsp dairy-free spread, melted
  • 1 tub tofutti cream cheese
  • 1 cup chopped strawberries
  • 1 tsp vanilla
  • 1/4-1/2 cup icing sugar, depending on taste

– Mix together the crushed biscuits and melted spread and press into the bottom of a loose leaf cake tin
– Place in the fridge to set
– Meanwhile, whizz up the strawberries in a food processor until they become a smooth purée
– Add the cream cheese, vanilla and 1/4 cup of icing sugar
– Pulse until it has formed a smooth mixture that’s well combined
– Taste and add more icing sugar if desired
– Pour over the biscuit base and leave to set in the fridge for a couple of hours




Strawberries and Cream Pinwheel Biscuits


I’m out of cocoa powder – utter disaster!! I’ve mentioned before the difficulty in finding safe milk-free cocoa and since I only visited Waitrose this week and they don’t sell any dairy-free cocoa powder (Tesco’s do incidentally), the larder had to remain cocoa free. Cocoa/chocolate seems to pop up in a lot of my recipes (most people seem to prefer chocolatey flavours) so I had to have a long look at the larder before deciding what Friday treat to make Little S’s class this week. A small tub of freeze dried strawberries caught my eye and thought it might be time to revisit the pinwheel, with a strawberries and cream twist this time. Well, it’s summer soon.

This is a simple, flavourful variation of my original pinwheel biscuits recipe – by adding freeze dried strawberries to the pink dough you add masses of flavour with no extra liquid – perfect for a delicate cookie dough.

Strawberries and Cream Pinwheel Biscuits (dairy-free. egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 24

  • 2 1/3 cups of plain flour
  • 2 tbsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup vegetable fat (I used Trex)
  • 3/4 cup dairy-free spread (Pure)
  • 1 cup caster sugar
  • 2 tbsps oat milk (Oatly)
  • 1/3 cup freeze dried strawberry pieces
  • 1-2 tsps natural pink food colouring
  • 2-3 tbsps sprinkles

– Sift together the flour, cornflour, salt and baking powder.

– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the oat milk and whisk again.

– Add the flour mix and carefully combine.

– Split the dough into two equal sized portions. Add the food colouring and freeze dried berries to one and mix to thoroughly combine.

– Roll out one dough. Then roll out the other and sandwich together. Tightly roll into a sausage shape.

– Place a sheet of cling-film onto the work surface. Put the dough cylinder on one side, liberally sprinkle the decorations next to it, then roll over to coat the whole log, pressing in the sprinkles to make sure they stick.

– Wrap in the cling-film and then place in the fridge for at least half an hour.

– Cut 1/4 inch slices with a sharp non-serrated knife.

– Place on a lined baking sheet, flatten slightly and bake at 180 degrees for 10 minutes, or until lightly golden round the edges

– Cool on the sheet before moving to a wire rack.


Strawberries and Cream Cupcakes

Apparently this week is National Cupcake week – a slightly tenuous reason for a celebration if you ask me, but then again the cake tin was looking all empty and lonely, and any excuse to bake is good ;-).

Earlier in the week I bought some rather delicious late-season local strawberries and really wanted to incorporate some into these cupcakes – to be honest, a little food colouring and/or strawberry essence would have increased the overall ‘strawberries and cream’ effect, but this natural version still gave a berry vibe to a basic iced cupcake

Strawberries and Cream Cupcakes (dairy-free, egg-free, nut-free, peanut-free, sesame-free, vegetarian and vegan)

makes 12

  • 1/2 cup oat milk
  • 1/4 cup strawberry puree
  • 1/4 cup soya yogurt
  • squeeze of lemon
  • 1/3 cup sunflower oil
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 1 1/4 cups plain flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • large pinch of salt

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line a muffin tray with cupcake cases

– Mix together the soya yogurt, lemon juice, oat milk and strawberry puree. Whisk in the oil.

– In a separate bowl sift together the flour, baking powder, bicarb and salt. Stir in the sugar.

– Pour the wet ingredients into the dry and gently mix until thoroughly combined.

– 2/3rds fill the cupcake cases with the mix.

– Bake for 20 minutes, or until a knife comes out clean.

– Cool on a wire rack.

– Once cool, decorate with fluffy velvety white buttercream, strawberries and chocolate chips.