Vegan Strawberry Shortcake Cupcakes
 
Prep time
Cook time
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Vegan Strawberry Shortcake Cupcakes inspired by nostalgic strawberry crumble ice cream bars, with fresh strawberries, fluffy whipped cream, and buttery strawberry crumble.
Author:
Recipe type: Dessert
Cuisine: Vegan, American
Serves: 12 cupcakes
Ingredients
  • 1 box white cake mix
  • 1 cup plant milk
  • ½ cup oil
  • ⅓ cup aquafaba
  • 1 can Nature's Charm coconut whipping cream, chilled overnight
  • 1 can Nature's charm sweetened condensed oat or coconut milk
  • 3 Tbsp corn starch
  • 5 golden oreos
  • 4oz freeze dried strawberries
  • 12 smallish fresh strawberries
Instructions
  1. Preheat the oven to 350F. In a large mixing bowl, combine the cake mix with the plant milk, oil, and aquafaba. Mix well. Transfer to a muffin tin lined with cupcake liners. Bake according to package instructions, then cool.
  2. Scoop out the coconut cream from the whipping cream into a medium mixing bowl. Do not add the liquid. Add the cornstarch and ¾ can sweetened condensed coconut milk. Whip until thick and fluffy then set in the fridge to cool.
  3. Set aside several freeze dried strawberries to top the cupcakes, In a food processor, pulse the golden oreos and remaining freeze dried strawberries a few times until you reach a crumble consistency.
  4. Once the cupcakes are cool, use a small spoon to scoop out the middle. Place a fresh strawberry inside each cupcake. Pipe a swirl of whipped cream on top, then cover each with the strawberry crumble. Garnish each cupcake with a freeze dried strawberry slice. Store in the fridge.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-strawberry-shortcake-cupcakes/