Vegan Strawberry Shortcake Cups

So you want dessert that looks fancy but secretly takes almost no effort. Something light, fresh, and perfect for showing off in cute little cups. Say less. These Vegan Strawberry Shortcake Cups are about to become your new favorite “I totally tried” dessert.

They’ve got fluffy cake pieces, juicy strawberries, and dairy-free whipped cream layered together like they belong in a café display. And yes—they taste just as good as they look.

Why This Recipe Is Awesome

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Let’s appreciate why these cups are elite:

• 100% vegan – No dairy, no eggs, no awkward swaps.
• No baking required (optional!) – Store-bought cake works just fine.
• Perfect for parties – Individual servings = zero slicing chaos.
• Light but satisfying – Sweet without being heavy.
• Instagram-worthy – Layers always win.

Plus, strawberries + cream is a classic for a reason.

Ingredients You’ll Need

Strawberry Layer

• Fresh strawberries – 2 cups, chopped
• Sugar or maple syrup – 1–2 tbsp
• Lemon juice – 1 tsp (optional but recommended)

Cake Layer

• Vegan sponge cake or vanilla cake – Cubed
  (Store-bought or homemade—no judgment)

Cream Layer

• Coconut cream (chilled) – 1 cup
• Powdered sugar – 2–3 tbsp
• Vanilla extract – 1 tsp

Optional extras:

• Crushed biscuits or cookies
• Mint leaves for garnish
• Strawberry jam for extra sweetness

Important tip: Chill coconut cream overnight or it won’t whip. This is not optional.

Step-by-Step Instructions

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1. Prep the strawberries.
   Mix chopped strawberries with sugar and lemon juice. Let sit 10–15 minutes.
2. Whip the cream.
   Scoop solid coconut cream into a bowl. Whip with powdered sugar and vanilla until fluffy.
3. Prepare the cake.
   Cut cake into bite-sized cubes.
4. Start layering.
   Add cake cubes to the bottom of each cup.
5. Add strawberries.
   Spoon a layer of juicy strawberries over the cake.
6. Add whipped cream.
   Top with a generous dollop of coconut cream.
7. Repeat layers.
   Continue until cups are full.
8. Chill or serve.
   Serve immediately or chill for 30 minutes.

Common Mistakes to Avoid

• Using warm coconut cream.
  It won’t whip. You’ll cry. Chill it.
• Over-sweetening the strawberries.
  Strawberries should taste fresh, not syrupy.
• Overfilling the cups.
  Leave room for layers to shine.
• Skipping the lemon juice.
  It balances sweetness beautifully.

Alternatives & Substitutions

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• Gluten-free: Use gluten-free cake or biscuits.
• Lower sugar: Skip added sugar if strawberries are sweet.
• Extra fancy: Add vanilla bean or almond extract to the cream.
• Chocolate twist: Add shaved vegan chocolate between layers.
• Berry mix: Swap half the strawberries for blueberries or raspberries.

IMO, a spoonful of strawberry jam between layers is elite behavior.

FAQ

Can I make these ahead of time?
Yes! Assemble up to 6 hours in advance and keep chilled.

Do they get soggy?
A little—but that’s part of the charm.

Can I use store-bought whipped cream?
Absolutely. Use a vegan one.

Can I freeze them?
Not recommended. Fresh is best.

What if I don’t like coconut flavor?
Use a neutral-flavored vegan whipped topping.

Can kids help make this?
Yes—and they’ll love layering everything.

Final Thoughts

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These Vegan Strawberry Shortcake Cups are light, fresh, and ridiculously easy to put together. They look fancy, taste amazing, and require almost zero stress—which is honestly the best kind of dessert.

Make a few cups, grab a spoon, and enjoy a dessert that feels like summer in every bite. 🍓