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. 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 always think of spring and summer. 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. I always thought th
ey 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. Download my FREE flour 101 guide here, 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.
Before you start, 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.
Finally, 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 mixture. It also naturally preserves the strawberries. Add them on top of your frosted cupcakes just before serving! 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.