Strawberry Glassdesserts


Finally also in Vienna the sun started to shine more and more and I am definetly enjoying the days getting longer and warmer! People start going outside again and all of them seem friendlier and happier. With longer, warmer days also comes the time when fruit tastes amazing again. Strawberries are a summer crowdpleaser and put in a small glass like they are in this recipe they are also amazingly pretty. You can easily bring the glasses to a party or a friends garden or simply enjoy them at home. In any case they are definetly delicious!

Some time ago I discovered the powers of cashewnuts when it comes to mimicking dairy. What was strange to me at first soon became one of my favourite ways to make creamcheese, yogurt or cream and the best part is that these marvelous nuts are also high in unsaturated fats and very healthy. So my lovestory began and I started experimenting on new ways to make cheesecake. With a little bit of lemon zest and citric acid you can fool almost anyone. So today I took my favourite recipe for cheesecake creme and remodeled it into this summery strawberry dessert. The berries make it sweet and refreshing at the same time and I just love how the layers look.

Because I love layers so much you get three in this dessert. At the bottom there is the standrad lemony cashewcreme followed by a creme enhanced with fresh strawberries. To top everything off I puréed fresh strawberries into an incredibly fruity sauce. When it gets warmer outside it is nice to leave the oven turned off from time to time. Therefore this dessert only needs a fridge or freezer to prepare. It also can be stored in the fridge for a couple of days but if you are anything like me you will not need your fridge to keep them any longer than a day 🙂



80g cashew nuts

100g water

60g sugar

1/4 teaspoon citric acid

2 teaspoon lemon juice

zest of half a lemon

1/16 teaspoon ground vanilla

1/16 teapsoon salt

20g margarine

40g coconut oil

1/4 teaspoon phsyllium husk

1 teaspoon lecithine

***** for 6 glasses *****


300g strawberries

30g powdered sugar

some ground vanilla


Wash your cashew nuts and soak them in enough water either over night or for at least 4 hours.
Rinse and wash them again before you fill them in your mixer with 100g of fresh water.
Add 60g of sugar, the lemon juice, the citric acid, salt, vanilla and the zest of half a lemon to your mixer.
Pulse on the highest level for 1-2 minutes until you can see that a dense and fine mass has formed.
Melt the margarine and coconut oil in a small pot. As close together as possible add the oils, phsyllium husk and lecithine to your mixture while the mixer is running on a lower pulsing level.
Fill every glass until it is 1/3 full. Wash your strawberries and purée 150g with the leftover creme.
Let the glasses with the cashewcreme as well as your strawberry creme chill for at least 3 hours in the freezer or over night in your fridge.
When the first layer is cool and solid you can whip up the strawberry cream shortly and fill another third of the glasses with it. Then you purée the remaining 150g of strawberries with 30g powdered sugar and divide the sauce evenly between your glasses. Finally you should let the desserts chill a bit in the fridge before serving your delicious goodies.

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