There’s something about strawberry shortcake that just screams summer nostalgia, right? The soft, fluffy cake, the sweet, juicy strawberries, and that dreamy, whipped cream topping—it’s the kind of dessert that feels like a warm hug in food form. But let’s be honest, making shortcake from scratch can be a bit of a hassle. That’s where this cheater’s version comes in.
These vegan strawberry shortcake cups are easy, quick, and ridiculously delicious—without all the extra effort. Instead of traditional shortcake, we’re using a vegan vanilla cake mix for an effortless yet fluffy base. A graham cracker crust adds a bit of texture, and the best part? You don’t need to fuss with dairy or eggs because this recipe is 100% plant-based.
The magic trick here is applesauce as an egg substitute, which keeps the cake moist and tender while making it completely vegan and gluten-free. Plus, we’re keeping things simple with store-bought non-dairy whipped cream, meaning there’s no need to whip coconut cream from scratch. It’s all about maximum flavor with minimal effort.
Whether you’re making these for a summer gathering, a weeknight treat, or just because you need strawberry shortcake in your life ASAP, this recipe will become your new go-to. Let’s dive in!
Why You’ll Love This Vegan strawberry shortcake cups
- Super Quick & Easy – Ready in just 35 minutes with minimal prep.
- Vegan & Gluten-Free – Uses plant-based ingredients with no dairy or eggs.
- Minimal Ingredients – We’re relying on store-bought shortcuts for an easy win.
- Customizable – Swap out the strawberries for blueberries, raspberries, or even peaches.
- Make-Ahead Friendly – Store in the fridge for up to 2 days before serving.
Ingredients
The Graham Cracker Crust
- ½ cup + 2 tbsp palm shortening, melted
- 6 vegan graham crackers, crushed
- 3 tbsp packed light brown sugar
The Cake Layer
- 1 box (15-17 oz) vegan, gluten-free vanilla cake mix
- ¼ to ½ cup unsweetened applesauce (as an egg substitute, up to 2 eggs)
The Topping
- 1 can (7 oz) non-dairy whipped cream
- 2 cups fresh strawberries, sliced
How to Make Cheater’s Vegan Strawberry Shortcake Cups
1: Preheat & Prep
Start by preheating your oven to the temperature specified on your vegan cake mix box. This ensures your cake bakes evenly. While the oven heats, line a cupcake pan with cupcake liners—this makes for easy removal and less mess later.
2: Make the Graham Cracker Crust
In a small bowl, combine the melted palm shortening, crushed graham crackers, and brown sugar. Mix well until the crumbs are evenly coated and have a sandy, slightly sticky texture.
Next, spoon about 2 tablespoons of this mixture into each cupcake liner and gently press it down to form a solid base. This adds a delicious crunchy contrast to the soft cake. Once done, pop the pan into the fridge while you prepare the cake batter. This helps the crust set up nicely.
3: Prepare & Bake the Cake
Follow the instructions on your vegan vanilla cake mix box, but replace the eggs with unsweetened applesauce. Use ¼ cup of applesauce per egg—so if the box calls for two eggs, use ½ cup applesauce. This keeps the cake soft, tender, and totally egg-free.
Once the batter is mixed, scoop it directly over the graham cracker crusts in each cupcake liner. Fill each about ¾ full to allow room for rising. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cakes cool completely before adding the toppings. If they’re even slightly warm, the whipped cream will melt right off!
4: Assemble the Shortcake Cups
Now for the fun part—assembling these adorable shortcake cups!
Once the cupcakes are cool, top each one with a generous dollop of non-dairy whipped cream. This adds a light, fluffy contrast to the cake. Finally, pile on the sliced fresh strawberries, letting their natural sweetness shine.
If you’re feeling extra fancy, sprinkle a few crushed graham crackers over the top for added crunch.
How to Serve These Vegan strawberry shortcake cups
These little beauties are perfect as-is, but if you want to take them to the next level, here are some serving ideas:
- Drizzle with maple syrup for a touch of extra sweetness.
- Add a sprinkle of cinnamon to enhance the warm flavors.
- Top with extra berries like blueberries or raspberries for a colorful mix.
- Pair with a scoop of vegan vanilla ice cream for a decadent dessert.
Tips for the Best Vegan strawberry shortcake cups
- Chill the graham cracker crust before baking – This helps keep it firm and prevents it from becoming soggy.
- Use high-quality non-dairy whipped cream – Some brands hold up better than others. Look for one that’s thick and stable.
- Don’t overfill the cupcake liners – These cakes rise, and you don’t want them to overflow.
- Let the cupcakes cool completely – Otherwise, the whipped cream will melt into a puddle.
- Use ripe, sweet strawberries – The fresher the berries, the better the flavor.
Variations & Customizations of these Vegan strawberry shortcake cups
One of the best things about this recipe? It’s totally flexible! Here are a few ways to switch it up:
- Berry Swap: Not a fan of strawberries? Try blueberries, raspberries, blackberries, or even diced peaches.
- Chocolate Lovers: Drizzle vegan chocolate syrup over the top for a chocolate-covered strawberry vibe.
- Coconut Dream: Swap the non-dairy whipped cream for coconut whipped cream for a tropical twist.
- Nutty Crunch: Sprinkle toasted almonds or chopped pecans over the top.
- Lemon Zest: Add a little lemon zest to the cake batter for a citrusy pop.
Storage & Make-Ahead Tips
These shortcake cups are best served fresh, but if you need to make them ahead, here’s how:
- Store assembled shortcake cups in the fridge for up to 2 days. The whipped cream may soften slightly but will still be delicious.
- For longer storage, keep the cupcakes and toppings separate and assemble just before serving.
- Freeze the baked cupcakes (without toppings) for up to 2 months. When ready to serve, thaw them at room temperature, then add whipped cream and strawberries.
Frequently Asked Questions
Can I use a different egg substitute?
Yes! If you don’t have applesauce, try mashed bananas or a store-bought vegan egg replacer.
What’s the best non-dairy whipped cream?
Brands like So Delicious Cocowhip and Reddi-Wip Almond or Coconut Whipped Topping work great!
Can I make this into a full-sized cake?
Absolutely! Just use an 8×8-inch baking dish instead of cupcake liners. Adjust the baking time to 25-30 minutes.
Do I have to use a graham cracker crust?
Nope! You can skip it or replace it with crushed vanilla wafers or oat flour for a healthier option.
Can I make this refined sugar-free?
Yes! Use a sugar-free cake mix and swap brown sugar for coconut sugar or maple syrup in the crust.
Final Thoughts
This Cheater’s Vegan Strawberry Shortcake Cups recipe is a dreamy, plant-based dessert that’s effortless yet totally delicious. With a crunchy graham cracker crust, fluffy vanilla cake, airy whipped cream, and fresh strawberries, it’s got everything you want in a shortcake—without the hassle.
What makes this recipe so special is how easy and flexible it is. Whether you’re making a quick treat for yourself, serving dessert at a party, or whipping up a last-minute sweet fix, these shortcake cups are guaranteed to impress. Plus, since they’re vegan and gluten-free, they’re a great option for guests with dietary restrictions. No one will even realize they’re made with a boxed cake mix!
If you love meal-prepping desserts, you can bake the cupcakes in advance and store them for later. Just add the whipped cream and strawberries right before serving. This way, you always have a delicious, homemade-tasting dessert ready to go.
I’d love to hear what you think! Did you try any fun variations? Maybe you swapped the strawberries for blueberries or added a drizzle of chocolate? Let me know in the comments, or tag me on social media with your creations—I can’t wait to see what you make! 🍓
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Easy Vegan Strawberry Shortcake Cups – No Dairy, No Eggs!
- Total Time: 30 minutes
- Yield: 12 shortcake cups 1x
- Diet: Gluten Free
Description
These vegan strawberry shortcake cups are quick, easy, and absolutely delicious! Made with a graham cracker crust, fluffy vanilla cake, and dairy-free whipped cream, they’re the perfect plant-based dessert for summer. Plus, they’re completely gluten-free and egg-free—great for anyone with dietary restrictions!
For the Graham Cracker Crust:
- ½ cup + 2 tbsp palm shortening, melted
- 6 vegan graham crackers, crushed
- 3 tbsp packed light brown sugar
For the Cake Layer:
- 1 box (15-17 oz) vegan, gluten-free vanilla cake mix
- ¼ to ½ cup unsweetened applesauce (as an egg substitute, up to 2 eggs)
For the Topping:
- 1 can (7 oz) non-dairy whipped cream
- 2 cups fresh strawberries, sliced
Ingredients
For the Graham Cracker Crust:
- ½ cup + 2 tbsp palm shortening, melted
- 6 vegan graham crackers, crushed
- 3 tbsp packed light brown sugar
For the Cake Layer:
- 1 box (15-17 oz) vegan, gluten-free vanilla cake mix
- ¼ to ½ cup unsweetened applesauce (as an egg substitute, up to 2 eggs)
For the Topping:
- 1 can (7 oz) non-dairy whipped cream
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to the temperature on the cake mix box. Line a cupcake pan with liners.
- Make the crust: Mix melted palm shortening, crushed graham crackers, and brown sugar. Press 2 tbsp of the mixture into each cupcake liner. Refrigerate.
- Prepare the cake batter: Follow the cake mix instructions, replacing eggs with ¼ cup applesauce per egg.
- Bake: Scoop batter over the graham cracker crust and bake for 15-20 minutes or until a toothpick comes out clean. Let cool completely.
- Assemble: Top each cooled cupcake with non-dairy whipped cream and fresh sliced strawberries. Serve and enjoy!
Notes
- Make it ahead: Store the baked cupcakes (without toppings) in an airtight container for up to 2 days.
- Customize it: Swap strawberries for blueberries, raspberries, or even peaches!
- For extra crunch: Sprinkle additional crushed graham crackers on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American