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Strawberry Shortcake Cups

All of the flavors of strawberry shortcake in one convenient package—a Strawberry Shortcake Cup! (vegan, soy free)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 cupcakes
Author: Sarah De la Cruz

Ingredients

For the Cupcakes:

  • 1 1/2 cups flour white
  • 1/4 cups sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoon vegetable shortening cubed (can sub cold coconut oil if needed)
  • 3/4 cup coconut milk canned or beverage
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups freeze dried strawberries not regular dried strawberries
  • 2 Tablespoons decorative/coarse sugar

For the Whipped Buttercream Frosting:

  • 1 can coconut milk chilled overnight (I like Thai Kitchen and Trader Joe’s brands)
  • 4 Tablespoons Earth Balance butter
  • 1 cup powdered sugar sifted if possible
  • 1 vanilla bean scraped (or 1t of vanilla extract)
  • 1 teaspoon liquid (leftover coconut water/non-dairy milk/water)

Instructions

For the Cupcakes:

  • Mix the coconut milk and apple cider vinegar in a cup and set aside to curdle.
  • Meanwhile, mix the first 5 dry ingredients (flour through salt) together in a medium mixing bowl.  Place the cubed shortening in the same bowl.  Using your hands, mix together the shortening and dry ingredients until it resembles coarse sand (you will still have lots of chunks of shortening, this is good.).
  • Add the vanilla to the coconut milk vinegar mix.  Pour the coconut milk vinegar mix into the dry mix and use a spoon to mix well until it turns into a thick batter.  Place the freeze dried strawberries into a small bowl.  Using the back of a spoon, crush them slightly so that the larger pieces of strawberries are broken up. Fold the crushed dried strawberries into the batter until they are well incorporated.
  • Divide the batter evenly between 12 cupcake wrappers.  Sprinkle the tops with sugar.  Bake in a 350° oven for 25-30 minutes, until a toothpick inserted into the middle comes out dry.  Allow to cool fully before frosting.

For the Whipped Buttercream Frosting:

  • Carefully open the can of coconut milk. Scoop the hardened coconut fat out of the can, being careful not to get any of the coconut water (set the water aside for the next step). Place the coconut fat into a mixer fitted with a whisk attachment. Whip the coconut fat, gradually increasing the speed, until it reaches soft peaks and is the consistency of whipped cream. Transfer the coconut whip into a new bowl.
  • Wipe the mixing bowl clean and return it to the mixer. Place the butter in the bowl and whisk until the butter is beginning to break up. Add the powdered sugar, vanilla bean scrapings, and the liquid and mix until all the sugar is completely incorporated.
  • Remove the bowl from the mixer. Working with 1/3 of the coconut whip at a time, gradually fold the coconut whip into the butter cream (do not mix it all at once or it will deflate). At the time of serving place a dollop of the Whipped Coconut Buttercream on each cupcake and garnish with a fresh strawberry. Do not frost ahead of time, as the frosting may not stay firm on top of the cupcakes. You can also serve the cupcakes with the frosting on the side for your guests to dollop themselves. Or eat it straight out of the dish—it's just SO good! Enjoy!