These delicious strawberry shortcake cupcakes topped with whipped coconut cream and fresh strawberries are a fun twist on a classic summertime treat. These delicious strawberry shortcake cupcakes topped with whipped coconut cream and fresh strawberries are a fun twist on a classic summertime treat!
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.
While the cupcakes are cooling, prepare the strawberry topping and coconut whip.
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.
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.*
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 spiraling until you get to the center of the cupcake.
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.
*Before making the coconut whip, place the bowl and whisk in the freezer for 10 minutes.