This truly is one decadent, delectable dessert. The strawberry cream middle is to die for the shortcake base just sets it off to perfection.

Sometimes I know exactly what I’m going to make – I spend time working it out and perfecting a recipe – it’s great fun and I enjoy getting there but occasionally I stumble across something in the process by accident and there is nothing better than discovering something so perfect by accident!!!

That is exactly what happened here. A few weeks back, whilst I was working on the perfect Strawberry Cheesecake Buttercream Frosting for my Chocolate cupcakes I stumbled across the filling for this heavenly Strawberry Cream Pie.

The mix was just sooooooooooooooooooooooo delicious I knew I had to do something outrageous with it.

It is the perfect taste of summer, light, fruity and creamy every mouthful is perfection.

And the real bonus-  (other, of course, than all the health benefits of such a great dessert!!!)  - it is super easy to make. A batch of rich coconut sugar shortbread, some soaked cashew nuts and you’re on your way. The filling is literally all the ingredients blended together – done in two minutes – set in the freezer in 20.

It will impress any dinner party – no one will believe that it is healthy – it can be whipped up for the family at any time – I’m even thinking of taking some miniatures out in my Kilner jars for a picnic!

Once you’ve mastered strawberry of course raspberry, blueberry, cherry or any other summer fruit would work when you fancy a change up!!

So here goes………………………………………………..

Strawberry Cream Pie Prep Time: 20 mins                                Set Time: 2 - 4hrs                  Serves: 10 - 12

Ingredients: Base: 2 Cups Shortbread Biscuit Crumbs 2 tbsps. Maple Syrup 2 tbsps. Coconut Oil - melted   Strawberry  Cream Filling: ¾ Cup Cashew Nuts – (soaked overnight) ¼ Cup + 2tbsps. Coconut Oil - melted 1 Cup Fresh Chopped Strawberries 2 tbsps. Maple Syrup ½ Cup Dalfour Strawberry Jam – divided into two ¼ cups 1 tsp. Powdered Vanilla ½ Cup Violife Dairy Free Cream Cheese

Instructions: 1) In a bowl combine thoroughly all the ingredients for the base. Press the mix into the base of a 7 inch round tart tin coming up the sides about an inch or so and place in the refrigerator to set for 10 mins.   2) Blend all the ingredients, except the 2 tbsps. of strawberry jam, together until completely smooth. Place in the freezer for about 40 mins. Remove from the freezer and whisk to create a light creamy buttercream frosting. Finally beat in the remaining 2 tbsps. of Jam.   3) Spoon into the base and place in the freezer to set for 20 mins or in the fridge for 2 hrs. Keep refrigerated before serving.