Vegan Strawberry Shortcake Dessert Cups – A Sweet Little Spoonful of Love

Name: Vegan Strawberry Shortcake Dessert Cups
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup organic cane sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsweetened almond milk; ⅓ cup sunflower oil; 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract; 3 cups fresh strawberries, sliced; 3 tablespoons sugar; 1 teaspoon lemon juice; 1 can (400 ml) full-fat coconut milk, chilled; 2–3 tablespoons powdered sugar

Fati Bendahi 1 day ago

0 0 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I first made these Vegan Strawberry Shortcake Dessert Cups, I did not expect them to become such a favorite in my home. But the moment I layered the soft vanilla cake, sweet strawberries, and creamy dairy-free whipped topping into little glasses, I knew I had created something special.

Here in Crete, strawberries arrive in the spring, bright red and fragrant. I still remember walking with my grandmother through the open market, holding her hand while she pressed each strawberry gently to check its sweetness. She always told me, “Good strawberries do not need much sugar. They already carry sunshine inside.” That lesson stayed with me.

These Vegan Strawberry Shortcake Dessert Cups feel like sunshine in a spoon. I love how they look so elegant but take so little effort. I love how I can prepare them ahead when I invite my friends for coffee. And I love how even those who are not vegan fall in love with them after the first bite.

If you are looking for a simple, beautiful, plant-based dessert that tastes like comfort and celebration at the same time, these Vegan Strawberry Shortcake Dessert Cups will make your heart happy.

Why I Love Making This Recipe

I adore this recipe because it feels light but satisfying. It does not sit heavy in the stomach, and yet it feels indulgent. The soft vanilla cake soaks up the strawberry juices, and the cream ties everything together like a sweet embrace.

I also love that these Vegan Strawberry Shortcake Dessert Cups bring women together. When my friends visit, we sit around my wooden kitchen table, and I serve each of them a small glass cup layered with pink, white, and golden colors. They always smile before even tasting it. Presentation matters. Food should make us feel joy before the first bite.

Another reason I treasure this recipe is flexibility. If I do not have time to bake a full cake, I prepare a simple vegan sponge in one bowl. If strawberries are very sweet, I use less sugar. If I want a little crunch, I sprinkle crushed almonds between the layers. I make it my own each time.

And most importantly, these Vegan Strawberry Shortcake Dessert Cups remind me that plant-based desserts can feel just as comforting and traditional as any classic sweet from my grandmother’s kitchen.

Ingredients & Little Kitchen Secrets

Let me share everything I use and a few secrets I learned over the years.

For the Vegan Vanilla Cake:

1 ½ cups all-purpose flour
1 cup organic cane sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened almond milk
⅓ cup neutral oil (sunflower or light olive oil)
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract

My secret: The vinegar reacts with the baking soda and makes the cake fluffy without eggs. Do not skip it. You will not taste it, I promise.

For the Strawberry Layer:

3 cups fresh strawberries, hulled and sliced
3 tablespoons sugar (adjust depending on sweetness)
1 teaspoon lemon juice

My secret: I always let the strawberries sit with sugar for at least 20–30 minutes. They release their juices and create a natural syrup. This syrup soaks into the cake beautifully.

For the Vegan Whipped Cream:

1 can (400 ml) full-fat coconut milk, chilled overnight
2–3 tablespoons powdered sugar
1 teaspoon vanilla extract

My secret: Chill the coconut milk well. Only use the thick cream from the top. If the cream feels too soft, I chill it again for 10 minutes before whipping.

Optional garnish:

Fresh strawberry slices
Mint leaves
Crushed vegan biscuits

How I Make It, Step by Step

I make these Vegan Strawberry Shortcake Dessert Cups with calm movements and a little music in the background. Let me guide you.

1. Prepare the Cake

I preheat my oven to 180°C (350°F) and line a small square baking pan with parchment paper.
I mix flour, sugar, baking soda, and salt in a large bowl.
In another bowl, I whisk almond milk, oil, vinegar, and vanilla.
I pour the wet ingredients into the dry and stir gently until just combined. I do not overmix.
I pour the batter into the pan and bake for 25–30 minutes until a toothpick comes out clean.
I let the cake cool completely before cutting it into small cubes.

The smell of vanilla fills my kitchen, and that moment always makes me smile.

2. Prepare the Strawberries

I slice the strawberries and place them in a bowl.
I sprinkle sugar and lemon juice over them.
I stir gently and let them rest for at least 20 minutes.

During this time, I clean the kitchen a little and taste one strawberry. Quality matters.

3. Whip the Coconut Cream

I open the chilled coconut milk and scoop out the thick cream into a cold bowl.
I add powdered sugar and vanilla.
I whip with a hand mixer until fluffy and smooth.

If it looks too soft, I chill it briefly and whip again. Patience makes perfect cream.

4. Assemble the Dessert Cups

Now comes my favorite part.

I place a layer of cake cubes at the bottom of each glass.
I spoon strawberries and some of their syrup over the cake.
I add a generous layer of whipped coconut cream.
I repeat the layers once more.
I finish with cream and decorate with a strawberry slice or mint leaf.

I chill the cups for at least 1 hour before serving. This step allows all the flavors to marry together.

How I Serve It at Home

When I serve these Vegan Strawberry Shortcake Dessert Cups, I always use clear glasses. I want the layers to show. Beauty feeds the soul.

Sometimes I prepare them for Sunday family lunches. Sometimes I make them for women’s gatherings when we drink Greek coffee and talk for hours. I even prepared them once for my niece’s birthday, and the children loved them.

If I want something extra special, I drizzle a little melted dark chocolate on top. The bitterness of chocolate with sweet strawberries creates magic.

These cups also work beautifully for romantic dinners or baby showers. They look elegant but feel homemade.

Storage, Reheating & Make-Ahead Tips

I store the assembled cups in the refrigerator for up to 2 days. I cover them tightly with plastic wrap so they do not absorb fridge smells.

If I want to prepare ahead, I bake the cake one day earlier and store it wrapped at room temperature. I slice the strawberries a few hours before serving, not too early.

I do not recommend freezing the assembled dessert because the texture of strawberries changes. However, I can freeze the cake alone for up to one month.

Since this dessert stays chilled, reheating is not needed. I simply take it out of the fridge 10 minutes before serving so it is not too cold.

100-Word Short Version

These Vegan Strawberry Shortcake Dessert Cups combine fluffy vanilla cake, sweet macerated strawberries, and creamy coconut whipped topping in beautiful individual layers. I bake a simple egg-free cake, soak it with fresh strawberry syrup, and layer everything into glasses for an elegant but easy plant-based dessert. Perfect for gatherings, celebrations, or cozy family dinners, these cups taste light yet indulgent. I prepare them ahead and chill before serving so the flavors blend beautifully. This dairy-free and egg-free dessert proves that vegan sweets can feel just as comforting and delicious as traditional shortcake.

Recipe Card

⏱️ Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours

🛒 Ingredients

1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk
⅓ cup oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
3 cups fresh strawberries
3 tablespoons sugar
1 teaspoon lemon juice
1 can full-fat coconut milk
2–3 tablespoons powdered sugar

👩‍🍳 Instructions

Preheat oven to 180°C (350°F).
Mix dry cake ingredients in a bowl.
Whisk wet ingredients separately and combine gently.
Bake 25–30 minutes and cool completely.
Slice strawberries and mix with sugar and lemon juice. Rest 20 minutes.
Whip chilled coconut cream with powdered sugar and vanilla.
Layer cake cubes, strawberries, and cream into dessert cups.
Chill at least 1 hour before serving.

📝 Notes

Use ripe strawberries for best flavor. Chill coconut milk overnight. Adjust sugar to taste. Add crushed nuts for texture if desired.

🍽️ Nutrition (approximate per serving)
Calories: 320
Carbohydrates: 45g
Fat: 14g
Protein: 3g
Sugar: 28g
Fiber: 3g

Conclusion

Every time I make these Vegan Strawberry Shortcake Dessert Cups, I feel like I offer more than dessert. I offer sweetness, comfort, and a little reminder that simple ingredients can create beautiful memories.

In my kitchen in Crete, I learned that love hides inside small details a perfectly ripe strawberry, a soft sponge cake, a spoonful of cream. I carry those lessons with me every day.

I hope you make these Vegan Strawberry Shortcake Dessert Cups and share them with someone you care about. Sit together. Talk. Laugh. Enjoy each spoonful slowly.

Because cooking is not only about feeding the body. It is about feeding the heart.

Fati Bendahi 1 day ago

0 0 6 minutes read

Vegan Strawberry Shortcake Dessert Cups – A Sweet Little Spoonful of Love

The Story & Intro

Why I Love Making This Recipe