These delicious strawberry shortcake cupcakes topped with whipped coconut cream and fresh strawberries are a fun twist on a classic summertime treat.
I recently did a poll on Youtube asking you guys which recipes you would like to see next on my channel and strawberry shortcake was a clear winner! It must be all the strawberries we’re seeing everywhere in the markets and grocery stores now that it’s spring! When I think of strawberries I think of spring and summer and there’s just something about these little guys that bring a smile to my face. Initially, I was going to make a cake, but that idea quickly turned to cupcakes as I always thought they were more fun to eat and they are always a crowd pleaser. Who doesn’t love a cupcake?!
This classic dessert is traditionally made with shortcake (i.e. biscuit), but these days you can find endless variations of this delightful treat. Whether it’s made with classic vanilla sponge cake, angel food cake, scones, or cupcakes. I decided to go with a classic vanilla cupcake that contains no refined sugar but instead is sweetened with honey. I also replaced the butter with avocado oil, making this dessert dairy free as well. As always you can replace the honey with coconut sugar or maple syrup, just keep in mind that your cupcakes will be a little darker in colour. You can also swap the avocado oil for melted coconut oil. To make these cupcakes gluten-free, you can swap the spelt flour for my HealthNut gluten-free flour blend. Click here to download my flour 101 guide, which contains the recipe for my all-purpose GF flour blend! For more easy baking substitutions, check out my cooking and baking basics cheat sheet!
Now for the fun part, making homemade coconut whipped cream. This is actually so simple to make, you just have to remember to pop your cans of coconut milk in the fridge ahead of time: minimum overnight to 24 hours before. This will allow the solid parts of the coconut milk to separate from the liquid and harden. Once you’re ready to make your coconut whip, drain the liquid (make sure you save it to use in your next smoothie) and scoop out the thick coconut cream. I also highly recommend that you chill the bowl and the whisk in the freezer for a good 5 minutes. This will help whip your cream into a nice fluffy texture. I did add a bit of organic icing sugar to sweeten and stiffen up the coconut whip, however, you can sweeten with a couple of tablespoons of maple syrup or honey, just be aware that your coconut whip won’t be as stiff. You can also add a teaspoon of tapioca starch if using maples syrup or honey to help thicken it up.
To finish off, chop your strawberries into small chunks and sprinkle with a little coconut sugar. Let it sit while your cupcakes are cooling. This will help draw out all the liquids from the strawberries and create a nice syrupy texture which naturally preserves the strawberries. Add them on top of your frosted cupcakes just before serving, this will keep the strawberries looking fresh. Happy Spring!
If you love cupcakes and looking for more healthier recipes, then check out my Gluten Free Double Chocolate Cupcakes with Pink Buttercream Frosting and Gingerbread Cupcakes with Molasses Cashew Buttercream.
Strawberry Shortcake Cupcakes
Makes 12 cupcakes
Prep Time 20 minutes
Bake Time 22 to 25 minutes
½ cup unsweetened soy milk or any nut milk
½ tablespoon apple cider vinegar or lemon juice
½ cup avocado oil
⅓ cup honey
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 ½ cups light spelt flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 ½ cups of finely chopped strawberries
½ tablespoon coconut sugar
1 teaspoon lemon juice
1. Preheat oven to 350℉ and line a muffin tin with silicone muffin liners or regular muffin liners.
2. Combine the soy or nut milk and apple cider vinegar or lemon juice and set aside to make “buttermilk” for 10 minutes.
3. In a large bowl, add the avocado oil, honey, eggs and vanilla, and mix on medium using a handheld mixer or stand mixer with the paddle attachment for 1 minute until silky smooth.
4. Pour in the “buttermilk” and mix for another 10 seconds until well combined.
5. Sift in the flour, baking powder, baking soda and salt. Mix until well combined, do not overmix.
6. Pour or scoop the batter into lined muffin tin, filling each ½ to ⅔ of the way full. I recommend using silicone reusable baking cups or recycled paper liners.
7. Bake for 22 to 25 minutes until tops of the cupcakes are lightly golden and toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes before removing and transferring to wire rack.
8 While the cupcakes are cooling, prepare the strawberry topping and coconut whip.
9. In a small bowl, combine the chopped strawberries, coconut sugar and lemon juice and give it a good stir. Let sit for 10 to 15 minutes until the strawberries release their juices.
10. Make Coconut Whip: turn the refrigerated canned coconut upside down, open and pour out the liquid on top (save this for your next smoothie). Then scoop out the solid coconut milk into a large chilled bowl. Using a stand mixer or handheld mixer, whip the coconut cream on medium to high speed for about 2 to 3 minutes, until light and fluffy. Add the icing sugar and vanilla and beat for another minute until well combined and fluffy.*
11. To assemble the cupcakes, transfer the coconut whip to a piping bag with a frosting tip. Pipe a line of frosting around the cupcake and continue spiralling until you get to the center of the cupcake.
12. Top with a spoonful of chopped strawberries just before serving. Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days.
*NOTE: Before making the coconut whip, place the bowl and whisk in the freezer for 10 minutes.