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
Scale
- 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