These Vegan Strawberry Shortcake Cupcakes taste like summer nostalgia in dessert form.
Think classic strawberry shortcake meets those strawberry crumble ice cream bars from childhood — soft vanilla cake, fluffy whipped cream, fresh strawberries, and that buttery strawberry cookie crumble on top that makes every bite taste nostalgic in the best way.
They’re light, creamy, fresh, and perfect for spring and summer gatherings when you want a dessert that feels playful, pretty, and a little unexpected.
The combination of fresh strawberries, freeze dried berries, and golden Oreo crumble gives these cupcakes that signature strawberry shortcake ice cream bar flavor while still feeling elevated enough for parties, showers, birthdays, or summer entertaining.
Why You’ll Love These Vegan Strawberry Shortcake Cupcakes
- Soft and fluffy vanilla cupcakes
- Filled with fresh strawberries and whipped cream
- Inspired by nostalgic strawberry crumble ice cream bars
- Beautiful bakery-style presentation
- Easy to make with simple ingredients
- Perfect for summer parties and picnics
- Fully vegan without sacrificing texture
The real star here is the whipped filling made with Nature’s Charm coconut whipping cream and sweetened condensed oat milk. It creates a rich, fluffy texture that feels indulgent while still keeping the dessert light and fresh.
The Strawberry Crumble Topping
The crumble topping is what takes these from simple strawberry cupcakes to something special.
Golden Oreos blended with freeze dried strawberries create that iconic strawberry shortcake crumble flavor and texture — buttery, fruity, crunchy, and incredibly nostalgic. Paired with fresh strawberries and whipped cream, it gives the cupcakes layers of texture that make them feel bakery-worthy without being complicated.
Visually, they’re just as beautiful as they are delicious:
- soft swirls of whipped cream
- bright fresh strawberries
- vibrant pink strawberry crumble
- freeze dried strawberry garnish
They’re the kind of dessert that instantly looks like summer on a dessert table.
Perfect For
- Summer parties
- Baby showers
- Picnics
- BBQs
- Spring baking
- Birthday parties
- Afternoon tea
- Seasonal dessert tables
Tips for the Best Vegan Strawberry Shortcake Cupcakes
- Chill the whipping cream overnight before using
- Use freeze dried strawberries for concentrated flavor without extra moisture
- Hollowing out the center lets the fresh strawberry filling shine in every bite
- Store chilled for the best texture
Final Thoughts
These Vegan Strawberry Shortcake Cupcakes are a fresh, nostalgic twist on two classic desserts — strawberry shortcake and strawberry crumble ice cream bars — combined into one beautiful summer treat.
If you make them, tag me so I can see your creations.
For more recipes like this, try my Vegan Strawberry Red Velvet Ice Cream Sandwiches and my Vegan Smurf Ice Cream Sandwiches.
And don’t forget to pin the photo to save this recipe for later! 🍓
- 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
- 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.
- 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.
- 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.
- 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.
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