Strawberry Shortcake Bars

Introducing my new Strawberry Shortcake Bars!

Are you ready? Because these are summery and sweet, and 100% regret-free! They will honest-to-goodness fool family and friends of every dietary persuasion. Not only are these little bars delightfully moist and tender…they’re vegan, gluten-free, flour-free, sugar-free, and oil-free.

Did I forget to say easy, too? The batter is made in a jiffy, and out of the oven in 15 minutes!

Enjoy! : )


2 bananas
8 ounces, plus 4 ounces, fresh or frozen strawberries, divided (if frozen, they should be slightly thawed first)
3/4 cup rolled oats
1/3 cup Medjool dates, pitted
2 teaspoons baking powder
1 teaspoon vanilla


Preheat oven to 350 degrees.

Into the bowl of a food processor (I use a large Cuisinart), add bananas, 8 ounces strawberries, oats, dates, baking powder, and vanilla. Process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan.

Dice the remaining 4 ounces of strawberries, and dot them over the top of the batter, pressing just slightly so that they stay in place. Bake for 15 minutes, or until almost firm.

Remove from oven and place on cooling rack. Allow to cool, at least a little bit, and enjoy!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Strawberry Shortcake Bars

Leave a Reply to the #1 Itinerary Cancel reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.