Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made strawberry shortcake as a teenager. My mum handed me a bowl of fresh strawberries and said, “Marilyn, let’s make something that tastes like summer!” I loved baking, but I also wanted something light, fresh, and now that I’m fully plant-based, I needed a vegan version. That’s how these Vegan Strawberry Shortcake Dessert Cups were born. They’re simple, comforting, and bring that little sparkle of joy every time I make them. I’ve made them countless times, each one sweeter than the last, and every time, friends and family ask for seconds.
These dessert cups are perfect for gatherings, family dinners, or even a quiet night in with a cozy blanket and your favourite cup of tea. The best part? They’re vegan, so you can enjoy them guilt-free, and they’re layered in a way that makes every bite an explosion of sweet strawberries, fluffy cake, and creamy topping.
Why I Love Making This Recipe
I love this recipe because it’s fun, versatile, and brings people together. There’s something magical about layering the soft cake, juicy strawberries, and creamy vegan whipped topping in individual cups. It feels personal, like giving each person their own little treasure of dessert.
I also love that it’s simple. I’ve made this recipe hundreds of times, and every time I adjust it slightly maybe more strawberries in the middle, a little extra vanilla in the cream, or a sprinkle of coconut for a tropical touch. It never feels rigid, and that’s why I enjoy making it so much.
Plus, it’s a fantastic way to introduce people to vegan desserts. Many people assume vegan means bland, but these cups prove otherwise. They’re colorful, fresh, and full of flavor. Seeing the smiles on my friends’ faces after their first bite is priceless.
Ingredients & Little Kitchen Secrets
Here’s everything I use for these dessert cups. I always make sure my strawberries are ripe and fragrant it makes all the difference.
Ingredients:
- 1 cup all-purpose flour (or gluten-free flour blend for GF)
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk (or oat milk)
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional garnish: fresh mint leaves, toasted coconut flakes
Little Kitchen Secrets:
- For extra fluffy cake, make sure your almond milk is room temperature.
- Chill the coconut milk overnight it separates naturally, giving a rich, thick cream for the topping.
- Macerate the strawberries with a teaspoon of sugar to bring out their natural sweetness.
How I Make It, Step by Step
- Prepare the vegan shortcake base: Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk together almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Combine & bake: Slowly mix wet into dry ingredients until just combined. Pour into a lined 8×8 inch baking dish and bake for 20–25 minutes until a toothpick comes out clean. Let cool completely.
- Prepare strawberries: While the cake cools, slice strawberries and sprinkle with a teaspoon of sugar. Let sit for 10 minutes to release their juices.
- Whip coconut cream: Scoop the solid part of chilled coconut milk into a bowl. Add powdered sugar and vanilla, then whip until light and fluffy.
- Assemble cups: Cut the shortcake into small cubes. In individual serving cups, layer cake cubes, strawberries, and whipped coconut cream. Repeat layers until the cup is full. Top with extra cream, a few strawberry slices, and optional mint or coconut.
- Chill & serve: Refrigerate for 30 minutes before serving for a refreshing dessert.
How I Serve It at Home
I love serving these in clear dessert cups so you can see all the beautiful layers. It makes the presentation look special even if it’s just a casual family dinner. Sometimes, I add a drizzle of vegan chocolate or a sprinkle of cinnamon for a cozy touch.
These cups are perfect for spring or summer gatherings, but honestly, I make them any time I want a little sweet treat that feels indulgent yet light. Pair with herbal tea or sparkling water for a refreshing experience.
Storage, Reheating & Make-Ahead Tips
- Make-ahead: You can prepare the shortcake base and coconut cream a day in advance. Keep strawberries separate until assembling.
- Storage: Assemble cups fully, cover with plastic wrap, and refrigerate up to 2 days. Fresh strawberries are best consumed quickly to avoid sogginess.
- Reheating: If desired, you can gently warm the cake cubes in the oven for 5 minutes, but I usually enjoy them chilled.
100-Word Short Version
These Vegan Strawberry Shortcake Dessert Cups are a simple, cozy, and indulgent treat! I make them with a soft vegan shortcake base, juicy macerated strawberries, and fluffy whipped coconut cream. Layered in individual cups, they’re perfect for family dinners, parties, or quiet nights in. With a few kitchen secrets like chilling the coconut milk overnight and macerating strawberries for extra sweetness these cups taste like a little piece of summer. They’re easy, colorful, and guaranteed to bring smiles to everyone’s faces. Vegan, guilt-free, and absolutely delicious!
Recipe Card Section
⏱️ Time
Prep: 20 min | Cook: 25 min | Total: 45 min
🛒 Ingredients
- 1 cup all-purpose flour (or gluten-free)
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: fresh mint, toasted coconut
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Combine dry ingredients.
- Whisk wet ingredients separately.
- Mix wet into dry until combined. Pour into baking dish. Bake 20–25 min.
- Slice strawberries, sprinkle sugar, let sit 10 min.
- Whip solid coconut cream with sugar & vanilla until fluffy.
- Layer cake cubes, strawberries, and cream in cups. Repeat.
- Garnish, chill 30 min, serve.
📝 Notes
- Room temperature almond milk makes cake fluffier.
- Chill coconut milk overnight for thick cream.
- Assemble cups shortly before serving to prevent soggy layers.
🍽️ Nutrition
Calories: 220 per serving
Sugar: 18g
Fat: 12g
Saturated fat: 9g
Carbs: 26g
Protein: 2g
Fiber: 2g
Cholesterol: 0mg
Vegan Strawberry Shortcake Dessert Cups
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Strawberry Shortcake Dessert Cups are simple, cozy, and indulgent. Made with a soft vegan shortcake base, fresh macerated strawberries, and fluffy whipped coconut cream, they’re perfect for family dinners, parties, or quiet nights in. This guilt-free dessert brings a touch of summer and joy to every bite.
Ingredients
- 1 cup all-purpose flour (or gluten-free)
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: fresh mint, toasted coconut
Instructions
- Preheat oven to 180°C (350°F). Combine dry ingredients.
- Whisk wet ingredients separately.
- Mix wet into dry until combined. Pour into baking dish. Bake 20–25 min.
- Slice strawberries, sprinkle sugar, let sit 10 min.
- Whip solid coconut cream with sugar & vanilla until fluffy.
- Layer cake cubes, strawberries, and cream in cups. Repeat.
- Garnish, chill 30 min, serve.
Notes
Room temperature almond milk makes cake fluffier. Chill coconut milk overnight for thick cream. Assemble cups shortly before serving to prevent soggy layers.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Conclusion
These Vegan Strawberry Shortcake Dessert Cups are more than a dessert they’re little memories in a cup. Every layer tells a story of summer days, sweet moments, and the joy of cooking with love. I hope they bring as much happiness to your family and friends as they bring to me every time I make them. Cooking is a way to share love, and this recipe is my heart on a plate.