Indulge in the ultimate summer treat with these incredibly quick, easy, and undeniably delicious vegan strawberry shortcake cupcakes! Perfectly fluffy and sweet, each bite is bursting with the vibrant taste of fresh strawberries. Crafted with minimal effort, the cupcake batter comes together in just five minutes in a single bowl, making it a dream for busy bakers. Topped with a cloud-like, dairy-free whipped cream, these cupcakes are the quintessential light and refreshing dessert for any warm-weather gathering.
Why You’ll Fall in Love with These Vegan Strawberry Shortcake Cupcakes
There’s a special place in our hearts (and on our blog!) for anything strawberry shortcake. From our traditional vegan strawberry shortcake (which can easily be made gluten-free with our gluten-free vegan biscuits) to a decadent vegan strawberry cake, and even a vegan strawberry shortcake cake featured in my cookbook, the delightful combination of sweet strawberries and light cake is simply irresistible. It was only natural to expand our collection with these charming vegan strawberry shortcake cupcakes!
These cupcakes capture the essence of classic strawberry shortcake in a convenient, individual serving. They are incredibly fluffy, remarkably light, and bursting with the familiar flavors of fresh strawberries and rich, creamy goodness, all encapsulated in a delightful cupcake form. What makes them even more appealing is their ease of preparation: the entire batter comes together in a single bowl in just 5 minutes from start to finish. This streamlined process means less cleanup and more time to enjoy your culinary creation.
You’ll be amazed that these delectable treats are both gluten-free and vegan, making them suitable for a wide range of dietary needs without compromising on flavor or texture. Each cupcake is generously topped with sweet, ripe fresh strawberries – naturally sweetened without any added sugar to the fruit itself – and crowned with a luscious homemade dairy-free whipped cream. The result is a dreamy dessert that’s perfect for any occasion.
These cupcakes are the ideal easy vegan summer dessert, tailor-made for celebrations like Memorial Day, the Fourth of July, or any relaxed summer barbecue. Cupcakes, in general, are a fantastic and fuss-free option for larger gatherings, offering individual portions that are easy to serve and enjoy. For more delightful plant-based treats, be sure to explore our extensive collection of vegan cupcake recipes. We’re confident that these strawberry shortcake cupcakes will become a beloved staple in your summer baking repertoire!
Vegan and Gluten-Free: A Delicious Choice for Everyone
As a vegan baker, my recipes are developed specifically to be entirely plant-based. Therefore, I haven’t tested these strawberry shortcake cupcakes as non-vegan, as it wouldn’t align with the core philosophy of this blog. However, for those who may not require a gluten-free option, this recipe offers a simple and straightforward flour substitution.
While the recipe is optimized for gluten-free oat flour, you can easily swap it for all-purpose flour if gluten-free is not a dietary requirement for you or your guests. When making this switch, you will need 188 grams of all-purpose flour. For precise baking, I highly recommend using a kitchen scale, as it ensures accuracy and consistency in your results. If you don’t have a scale, you can use 1 1/2 cups of all-purpose flour, spooned and leveled. This method helps prevent over-packing the flour, which can lead to dense cupcakes. You can find a helpful tutorial on how to spoon and level flour to ensure perfect measurements every time.
Embracing vegan and gluten-free baking not only caters to those with specific dietary needs but also opens up a world of new flavors and textures. Oat flour, for instance, lends a wonderfully tender crumb and a subtly nutty flavor to these cupcakes, enhancing their overall appeal. It’s a fantastic way to enjoy a classic dessert with a modern, inclusive twist.
Mastering the Art of Vegan Whipped Cream
Crafting homemade vegan whipped cream might seem like a daunting task, especially if you’re accustomed to traditional dairy-based versions. However, with the right ingredients and a few key techniques, achieving perfectly fluffy, stable dairy-free whipped cream is surprisingly simple and incredibly rewarding.
The secret to superb vegan whipped cream often lies in coconut cream. I have an entire comprehensive guide dedicated to making vegan whipped cream using coconut cream, which covers all the essential tips and tricks. The single most crucial step is to chill your can of full-fat coconut cream in the refrigerator overnight, or for at least 8-12 hours, before you even think about starting. This chilling process allows the thick cream to separate from the liquid, making it easy to scoop out the solid, fatty cream needed for whipping.
For the best results, I highly recommend using a high-quality, heavy coconut cream. Brands like Let’s Do Organic heavy whipped coconut cream are excellent choices, as they are specifically formulated to be extra thick and rich, which directly translates to a much more stable and luxurious whipped cream. If you’re looking for an extra layer of stability, particularly if you’re serving the cupcakes in warm weather or need them to hold up for an extended period, you can incorporate a whipped cream stabilizer. Products like Whip It! are readily available and are often vegan-friendly.
Beyond coconut cream, the market for plant-based dairy alternatives has expanded significantly. You can now find new vegan plant-based heavy creams specifically designed for whipping, such as those offered by Silk and other brands. These can also be excellent options if you prefer a different flavor profile or find them easier to work with.
If, despite these tips, you’re not quite ready to tackle homemade vegan whipped cream (which, admittedly, can sometimes be a bit more finicky than its dairy counterpart), don’t fret! Another fantastic and foolproof option for frosting your homemade strawberry shortcake cupcakes is my easy vegan buttercream frosting. It’s rich, smooth, and guaranteed to make your cupcakes shine.
Creative Serving: Filling or Topping Your Vegan Cupcakes?
Absolutely! While topping these vegan oat flour cupcakes with diced strawberries and whipped cream creates a beautiful presentation, filling them offers a delightful surprise with every bite. The choice between filling and topping truly depends on your preference and the experience you wish to create for your guests.
If you opt for a filled cupcake, the process is quite simple. You can easily core the center of each baked and cooled cupcake using a dedicated cupcake corer, a small sharp knife, or even a spoon. For a visual guide, you can check out this easy guide on how to core a cupcake. Once cored, simply spoon your finely diced fresh strawberries into the hollowed-out center. This creates a hidden burst of fruity flavor and moisture within the cupcake itself. After filling, you can then pipe or spoon the luxurious coconut whipped cream on top, creating a beautiful and delicious finish. This method ensures that the strawberry goodness is present from the very first bite, adding an extra layer of enjoyment to these already fantastic treats.
Storage & Serving Tips for Optimal Freshness
To ensure your vegan strawberry shortcake cupcakes taste their best, proper storage and serving techniques are key, especially considering the nature of dairy-free whipped cream.
Coconut whipped cream, while incredibly delicious and fluffy, tends to be a little less stable than traditional dairy whipped cream, particularly in warmer environments. For optimal freshness and presentation, I highly recommend keeping your prepared coconut whipped cream chilled in the refrigerator until just before you’re ready to assemble and serve the cupcakes. Once you’ve piped the whipped cream onto the cupcakes, it’s best to serve them immediately to enjoy the cream at its peak fluffiness and texture.
If you find yourself with any delicious leftovers (which is always a pleasant problem to have!), store the frosted strawberry shortcake cupcakes in an airtight container in the refrigerator. This will help maintain their freshness and prevent the whipped cream from losing its structure. They will remain delicious for 2-3 days when stored properly. For the best experience, bring them to room temperature for about 15-20 minutes before serving, allowing the flavors to fully develop and the cake to soften slightly.
Explore More Delicious Vegan Cupcake Recipes You’ll Love:
Classic Vegan Vanilla Cupcakes
Rich Vegan Chocolate Cupcakes
Simple & Sweet Vegan Strawberry Cupcakes
Irresistible Vegan Peanut Butter Chocolate Cupcakes
Don’t Forget to Save This Recipe! Add it to Your Favorite Pinterest Board!
If you try this delightful recipe, please take a moment to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps other home bakers discover and enjoy these recipes! As always, I absolutely adore seeing your beautiful creations, so be sure to tag me on Instagram and Pinterest when you share your delicious results!
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Quick & Easy Vegan Strawberry Shortcake Cupcakes (Gluten Free)
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Author: Britt Berlin
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan
Description
These quick and easy vegan strawberry shortcake cupcakes are perfectly fluffy, sweet, and full of fresh strawberries! Crafted with minimal work, the batter is ready in just 5 minutes and made in one bowl. The dairy-free whipped cream is incredibly fluffy and light, making these the perfect, light, and easy summer dessert for any occasion. They’re also gluten-free, ensuring everyone can enjoy!
Ingredients
Scale 1x
For the Vegan Oat Flour Cupcakes:
- 1 cup (110 grams) dairy-free milk (such as almond or soy), at room temperature, combined with 1 teaspoon apple cider vinegar (this creates a quick vegan “buttermilk”)
- 2 cups (188 grams) oat flour
- 1 tablespoon Let’s Do Organic Arrowroot Starch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 cup (100 grams) granulated sugar or coconut sugar (see Notes for more details)
- 1/4 cup (67 grams) vegan butter or coconut oil, softened to room temperature
- 1/4 cup (50 grams) unsweetened applesauce, at room temperature
- 1 tablespoon pure vanilla extract + 1/8 teaspoon vanilla powder (optional, for enhanced vanilla flavor)
- 6 large, fresh strawberries, finely diced
For the Vegan Whipped Cream:
- 1 can (full-fat) Let’s Do Organic Heavy Coconut Cream, thoroughly chilled in the refrigerator overnight
- ½ cup powdered sugar, sifted to prevent lumps
- 1 teaspoon vanilla extract
- Optional: whipped cream stabilizer, such as Whip It!, for extra firmness
Instructions
- Preparation is Key: Before you begin mixing, carefully read through all the instructions to familiarize yourself with the process. Ensure all your ingredients are measured out and at the specified temperature (especially the dairy-free milk, vegan butter, and applesauce). This “mise en place” will make the baking process much smoother and more enjoyable.
- Preheat & Prep Liners: Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake tin with 10 cupcake liners. Now, prepare your vegan buttermilk: in a small bowl, whisk together the dairy-free milk and apple cider vinegar. Allow this mixture to sit for 5 minutes; it will curdle slightly, indicating it’s ready to use. If you’re using a stand mixer, fit it with the whisk attachment. Alternatively, a large mixing bowl and a reliable hand mixer will work perfectly.
- Craft the Cupcake Batter: In a medium bowl, combine the dry ingredients: oat flour, arrowroot starch, baking powder, and baking soda. Whisk them thoroughly until they are evenly combined, then set aside. In a separate large bowl (or your stand mixer bowl), add the room temperature vegan butter and granulated sugar. Using a hand mixer or stand mixer, cream these together on medium speed for about 2 minutes, or until the sugar has almost dissolved and the mixture is light and fluffy. Next, incorporate the unsweetened applesauce and pure vanilla extract (and optional vanilla powder, if using). Cream again until everything is well combined. Now, gradually add the dry ingredients and vegan buttermilk mixture to the wet ingredients. Sift in half of the dry ingredients, followed by half of the vegan buttermilk mixture, mixing on medium speed until just combined. Repeat with the remaining dry ingredients and buttermilk mixture, mixing only until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cupcakes.
- Bake to Perfection: Using a large cookie scoop or a spoon, evenly divide the cupcake batter among the 10 prepared cupcake liners, filling each approximately two-thirds full. This ensures they have enough space to rise without overflowing. Carefully place the cupcake tin into your preheated oven and bake for 18-20 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out clean. Additionally, the tops of the cupcakes should appear lightly golden, and when gently pressed, the cake should spring back.
- Cooling Time: Once baked, remove the cupcake tin from the oven and place it on a wire rack to cool completely. It’s crucial for the cupcakes to be fully cooled before you begin frosting, as warm cupcakes will melt the delicate vegan whipped cream. While the cupcakes are cooling, ensure your fresh strawberries are washed, hulled, and finely diced, ready for assembly.
- Prepare Coconut Cream for Whipping: When your cupcakes are cool and you’re ready to make the coconut whipped cream, carefully open your chilled can of heavy coconut cream. Without shaking the can, scoop out the thick, solid coconut cream fat from the top into a large mixing bowl, leaving the clear coconut water behind in the can. Reserve this coconut water; it can be used in smoothies or other recipes, or a tablespoon can be added back to the cream if it’s too thick.
- Whip the Cream: Using a hand mixer (or a stand mixer with a whisk attachment), begin beating the solid coconut cream fat in the bowl on medium-high speed. Whip for 2-3 minutes, until the cream becomes smooth and starts to gain volume. It should look like soft, fluffy whipped cream.
- Sweeten and Stabilize: Add the sifted powdered sugar and vanilla extract to the whipped coconut cream. If you’re using a whipped cream stabilizer (like Whip It!), add it now according to package directions. Continue to beat the mixture with the hand mixer for at least another 5 minutes on medium-high speed. The coconut cream should become noticeably fluffier, lighter, and more stable, forming soft peaks. If, after several minutes, the texture isn’t as soft and airy as you desire, you can add 1 tablespoon of the reserved coconut water (from the can) at a time, beating after each addition, until you reach your preferred consistency.
- Assemble Your Masterpiece: Once the cupcakes are completely cool and the whipped cream is ready, it’s time to assemble! Spoon a generous tablespoon of the diced fresh strawberries onto the top of each cupcake. Then, using a piping bag fitted with your favorite nozzle or simply a spoon, dollop or pipe a beautiful swirl of the fluffy coconut whipped cream over the strawberries.
- Serve and Savor: These vegan strawberry shortcake cupcakes are best enjoyed fresh! Serve them immediately and prepare for rave reviews. Enjoy every light, sweet, and fruity bite!
Notes
If you are not gluten-free: You can easily substitute the oat flour with all-purpose flour. Use 188 grams of all-purpose flour or 1 1/2 cups, measured by the “spoon and level” method for best results. No other adjustments are necessary.