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Crispy Treats

Strawberry Shortcrisp


  • 1 10oz bag of Dandies Marshmallows
  • 1 box Crisp Rice Cereal
  • 2 Tbsp Coconut Oil
  • 3 Tbsp vegan margarine (we like Earth Balance)
  • 1lb fresh strawberries, sliced
  • 4 Tbsp sugar
  • 1 container CocoWhip or homemade vegan whipped cream
  • fresh mint leaves (optional, for garnish)

Want a strawberry shortcake but hate the idea of turning on the oven because it’s a zillion degrees out? I present to you a no bake Strawberry Short Crisp!

This recipe makes for a two-tier Shortcrisp

Approximately 12 servings.



Line two pie pans with parchment paper and set aside. In a bowl combine strawberries and sugar. Cover and place in refrigerator. In a microwave safe bowl, combine vegan margarine, coconut oil and Dandies Marshmallows. Microwave in 30 second intervals, with a quick stir between each, until marshmallows have fully melted. Mix in cereal and stir until evenly coated with marshmallow cream. Divide mixture in half and press into each pie pan. Once the treats are cool, remove them from the pie pans. On a cake platter, spread a thick layer of vegan whipped cream on one of the disks and top with strawberries. Continue by adding a second disk of rice crispy and another layer of vegan whipped cream and strawberries. Garnish with Fresh mint leaves. Enjoy!


Recipe by Chelsie Jangord


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