Easy Strawberry Shortcake Cups (Vegan) – Juicy Berries, Fluffy Biscuits & Coconut Cream

Fresh strawberry shortcake cups are the kind of dessert that makes people smile before the first bite. These light, bright cups layer juicy macerated strawberries, tender vegan drop biscuits, and a cloud of coconut whipped cream for satisfying textures without any fuss. They come together quickly, making them ideal for warm weather gatherings and easy sharing with friends and family.

Strawberry Shortcake Cups (Vegan) – Juicy Berries, Fluffy Biscuits & Coconut Cream

The Flexi Vegan

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Macerated Strawberries 1 1/2 pounds fresh strawberries, hulled and sliced
• 3–4 tablespoons cane sugar (to taste)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Fluffy Vegan Biscuits 2 cups all-purpose flour (or a 1:1 gluten-free blend)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 tablespoons sugar
• 6 tablespoons cold vegan butter, cubed
• 3/4 cup cold non-dairy milk (oat or almond), plus 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• Coconut Whipped Cream 2 cans full-fat coconut milk or coconut cream, chilled overnight
• 2–3 tablespoons powdered sugar (or maple syrup)
• 1 teaspoon vanilla extract
• Pinch of salt
• To Serve Fresh mint (optional)
• Lemon zest (optional)
• Clear cups or small bowls

Instructions

 

• Macerate the strawberries: Toss sliced strawberries with sugar, lemon juice, and vanilla. Let sit 20–30 minutes, stirring once. They’ll release syrupy juices.
• Prep the oven: Heat to 425°F (220°C). Line a baking sheet with parchment.
• Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
• Cut in butter: Add cold vegan butter and work it into the flour using a pastry cutter or fingers until pea-sized bits form. Keep some larger flecks for flakiness.
• Add wet ingredients: Stir vinegar into the cold non-dairy milk; wait 1 minute. Add milk mixture and vanilla to dry ingredients. Fold gently until just combined; the dough should be soft and slightly sticky.
• Form and bake: Using a spoon or scoop, drop 8–10 mounds of dough onto the sheet. Bake 12–15 minutes, until risen and lightly golden. Cool on a rack.
• Make coconut whip: Scoop the solid cream from the chilled cans (leave liquid behind). Beat with powdered sugar, vanilla, and a pinch of salt until fluffy, 1–2 minutes. If too stiff, add a splash of the coconut liquid.
• Assemble the cups: Break biscuits into chunks. Layer biscuit pieces, macerated strawberries with their juices, and coconut whip. Repeat layers. Finish with a dollop of cream, a few berries, and mint or lemon zest if you like.

Why This Recipe Works

• Simple, make-ahead components: Macerate the strawberries and bake the biscuits in advance; assemble when ready to serve.
• Balanced sweetness: The berries shine, the biscuits are just sweet enough, and the coconut whip adds a creamy finish.
• Light but satisfying: Vegan biscuits keep things airy, while coconut cream brings richness without heaviness.
• Customizable cups: Build individual portions to match different appetites and sweetness levels.

Ingredients

• Macerated Strawberries
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 3–4 tablespoons cane sugar (to taste)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
• Fluffy Vegan Biscuits
  • 2 cups all-purpose flour (or a 1:1 gluten-free blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons sugar
  • 6 tablespoons cold vegan butter, cubed
  • 3/4 cup cold non-dairy milk (oat or almond), plus 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
• Coconut Whipped Cream
  • 2 cans full-fat coconut milk or coconut cream, chilled overnight
  • 2–3 tablespoons powdered sugar (or maple syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
• To Serve
  • Fresh mint (optional)
  • Lemon zest (optional)
  • Clear cups or small bowls

How to Make It

1. Macerate the strawberries: Toss sliced strawberries with sugar, lemon juice, and vanilla. Let sit 20–30 minutes, stirring once. They’ll release syrupy juices.
2. Prep the oven: Heat to 425°F (220°C).Line a baking sheet with parchment.
3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
4. Cut in butter: Add cold vegan butter and work it into the flour using a pastry cutter or fingers until pea-sized bits form. Keep some larger flecks for flakiness.
5. Add wet ingredients: Stir vinegar into the cold non-dairy milk; wait 1 minute. Add milk mixture and vanilla to dry ingredients.Fold gently until just combined; the dough should be soft and slightly sticky.
6. Form and bake: Using a spoon or scoop, drop 8–10 mounds of dough onto the sheet. Bake 12–15 minutes, until risen and lightly golden. Cool on a rack.
7. Make coconut whip: Scoop the solid cream from the chilled cans (leave liquid behind).Beat with powdered sugar, vanilla, and a pinch of salt until fluffy, 1–2 minutes. If too stiff, add a splash of the coconut liquid.
8. Assemble the cups: Break biscuits into chunks. Layer biscuit pieces, macerated strawberries with their juices, and coconut whip.Repeat layers. Finish with a dollop of cream, a few berries, and mint or lemon zest if you like.

Storage Instructions

• Biscuits: Store at room temperature in an airtight container for up to 2 days, or freeze up to 2 months. Rewarm at 300°F (150°C) for 5–8 minutes to refresh.
• Strawberries: Keep macerated berries in the fridge up to 2 days.They’ll get juicier over time.
• Coconut whip: Refrigerate up to 3 days. Rewhip briefly before using if it softens.
• Assembled cups: Best served immediately. If needed, assemble up to 1 hour ahead and chill.

Health Benefits

• Strawberries: Rich in vitamin C, fiber, and antioxidants that support immune health and skin.
• Plant-based fats: Coconut cream offers satisfying richness.A small portion goes a long way.
• Customizable sweetness: You control the sugar in every layer, keeping the dessert light.

Pitfalls to Watch Out For

• Warm coconut cream won’t whip: Chill cans overnight and the bowl for 10 minutes before whipping.
• Overmixing biscuit dough: Stir just until combined to avoid tough biscuits.
• Too-dry biscuits: If dough looks crumbly, add 1–2 teaspoons more milk. Dough should be slightly sticky.
• Underseasoned berries: Taste and adjust sugar. Unripe berries may need an extra tablespoon.

Recipe Variations

• Gluten-free: Use a quality 1:1 gluten-free flour with xanthan gum.Add 1 extra tablespoon of milk if the dough feels dry.
• Berry medley: Mix in blueberries or raspberries for color and flavor contrast.
• Lemon poppy biscuits: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds to the dry mix.
• Maple-sweetened: Swap biscuit sugar for maple sugar and sweeten berries with maple syrup.
• Chocolate twist: Shave dark chocolate over the top or fold mini chips into the biscuits.

FAQs

Your New Favorite Dessert

These strawberry shortcake cups strike that sweet spot between effortless and impressive. The berries are bright, the biscuits are tender, and the coconut whip ties everything together. Keep the components on hand and you’ve got a crowd-pleasing dessert ready whenever the craving hits.

Simple, fresh, and undeniably good!

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