Description

These Vegan Strawberry Shortcake Dessert Cups layer fluffy vanilla cake, juicy macerated strawberries, and creamy coconut whipped topping into elegant individual servings. This dairy-free and egg-free dessert feels light, fresh, and perfect for spring and summer gatherings. Easy to prepare ahead and beautiful to serve, these dessert cups deliver classic shortcake flavor in a simple plant-based version everyone will love.

Ingredients

Scale

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

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Instructions

Preheat oven to 180°C (350°F) and line a baking pan with parchment paper.
Mix flour, sugar, baking soda, and salt in a large bowl.
Whisk almond milk, oil, vinegar, and vanilla in a separate bowl.
Combine wet and dry ingredients gently until smooth.
Pour batter into pan and bake for 25–30 minutes. Cool completely.
Mix sliced strawberries with sugar and lemon juice. Let rest 20 minutes.
Whip chilled coconut cream with powdered sugar and vanilla until fluffy.
Cut cake into cubes and layer cake, strawberries, and cream into dessert cups.
Chill at least 1 hour before serving.

Notes

Chill coconut milk overnight for best whipping results. Adjust sugar depending on strawberry sweetness. Prepare cake a day ahead to save time. Store assembled cups in the refrigerator for up to 2 days. Do not freeze assembled dessert as texture may change.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 dessert cup
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg