Grab ahold of some strawberries and makes these delicious vegan strawberry shortcake cupcakes! Moist vanilla cake filled with a fresh strawberry mix and topped with a light and airy vegan whipped cream.
This recipe is extra special because it marks my 3 year blogaversary! So you bet I ate a few of these cupcakes in celebratory!
Fun fact: I started my blogging career working for Brit + Co which led me to start my own… the Mindful Avocado!
The amount I’ve learned in the 3 years that I have been blogging is unreal. These vegan strawberry shortcake cupcakes are an updated version of my first blog post ever.
I can confidently say the recipe, photos, and writing has far improved and it’s so satisfying seeing how much I’ve grown!
K, let’s get to some cupcake talk, shall we?!
I don’t know if I’d call this recipe “healthy” BUT it’s made without any dairy or processed ingredients! Homemade baking is typically better for you because the ingredients are simple and real! So yes, basically you can go ahead and eat several of these bad boys! Kinda kidding…
How to make vegan strawberry shortcake cupcakes
Start out by mixing the strawberries with sugar. Sugar helps release the natural juices in strawberries and make them sweeter (obviously).
Tip: Dice the strawberries very finely. This filling is going inside the cupcakes and it’s a better texture than large chunks.
In a separate bowl, mix all the dry ingredients for the cake.
To make vegan buttermilk:
Vegan buttermilk is super easy to make. Just like adding vinegar to cow’s milk for traditional buttermilk, we add apple cider vinegar to almond milk!
Key is to let it sit for about 5 minutes to curdle a bit. Add the remaining wet ingredients and combine with the dry mixture.
Once cupcakes are baked and cooled, use a serrated knife to cut holes in the center of the cupcakes.
Note: Be careful not to cut holes too close to the bottom of the cupcakes. This will prevent the juices from the strawberries seeping out.
How to make vegan whipped cream
I adapted this recipe from Minimalist Baker. It’s a perfect recipe in my opinion and I don’t think it needs any changes!
It’s super important to refrigerate a can of full-fat coconut milk at least 4 hours prior to making the whipped cream.
The cold will make the coconut liquid separate from the cream. Scoop out the cream and reserve the liquid for smoothies!
Using a hand mixer, beat coconut cream until stiff peaks form. Add powdered sugar and vanilla and beat until combined.
Note: If whipped cream is slightly liquidy, try adding powdered sugar or 1-2 teaspoons of cornstarch.
If you prefer skipping the homemade whipped cream, a vegan Cool Whip like So Delicious Cocowhip is an excellent substitute!
Assemble cupcakes by frosting the strawberry-filled cupcakes with whipped cream. Decorate with fresh strawberry slices if desired!
Variations of these vegan strawberry shortcake cupcakes:
- Mix blueberries or peaches with the strawberries for a fun flavor twist
- Bake cake batter in loaf pan or cake pan instead of cupcake tins!
- Cut cupcakes in half and create layers in a mason jar for a strawberry shortcake parfait
- Substitute flour with a GF blend for a gluten-free cupcake
These cupcakes are perfect for birthday parties, or any celebrations!
This 3 year milestone is huge for me, but it wouldn’t be anything without all my fans, supporters, and readers. I’m elated to know my passion for healthy plant-based food is appreciated by others 🙂
I can’t wait to see what the next 3 years bring!
One improvement I’m most proud of is my food photography! If you are a blogger or foodie who is looking to improve your food photography, check out my food photography blog posts!
If you tried these vegan strawberry shortcake cupcakes, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Strawberry Shortcake Cupcakes
Moist vanilla cake filled with a fresh strawberry filling and topped with a light and airy whipped cream. Bake these homemade cupcakes for a birthday party or any celebration!
- 1 cup almond milk
- 1 Tablespoon apple cider vinegar
- 1-3/4 cup all-purpose flour can substitute with whole wheat or GF blend
- 3/4 cup cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon pure vanilla extract
- 1/3 cup olive oil can substitute with avocado or grapeseed oil
- 1-1/2 cup fresh strawberries finely diced
- 2 Tablespoons cane sugar
- 1 teaspoon cornstarch
Vegan Whipped Cream:
- 1 14-ounce can full-fat coconut milk refrigerated at least 4 hours
- 1/2 cup powdered sugar plus more to taste (optional)
- 1/2 teaspoon pure vanilla extract
- 3-4 strawberries cut in slices for garnish (optional)
Preheat oven to 350 degrees Fahrenheit. Line cupcake tin with cupcake liners. If making homemade whipped cream, place mixing bowl and beaters to hand mixer in the freezer.
In a small mixing bowl, mix ingredients for the strawberry filling. Set aside.
Make the Cake:
Combine almond milk and apple cider vinegar to make vegan buttermilk.
In a separate large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine.
Add oil and vanilla to vegan buttermilk. Mix well and pour into dry ingredients. Whisk until just combined. Do not overmix!
Pour batter into cupcake tin about 3/4 full. Bake for 20 minutes. To check for doneness, insert a toothpick in the center of a cupcake. It should come out clean.
Remove from oven and let cool for 5 minutes. Transfer to wire rack and let cool completely (about 20 minutes longer).
Make the Vegan Whipped Cream:
Remove mixing bowl and beaters from the freezer and remove coconut milk from the fridge. Open can and spoon out cream into mixing bowl.
Beat on low-medium speed for 30 seconds until peaks begin to form
Add powdered sugar and vanilla extract. Beat again until ingredients are well combined. Note, if whipped cream is too liquidly, try adding some more powdered sugar or 1-2 teaspoons of cornstarch.
Using a serrated knife, cut a 1/2-inch hole in the center of each cupcake. Discard cut out pieces.
Spoon in strawberry filling in the center of the cupcakes. Top with whipped cream and garnish with strawberry slice.
Can substitute homemade whipped cream with vegan "Cool Whip"
Vanilla cake recipe was adapted from Loving It Vegan
Vegan Whipped Cream recipe was adapted from Minimalist Baker
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