Strawberry shortcake is a classic summer dessert, but it’s often bogged down with heavy cream and butter. My vegan version keeps all the delicious flavors you love, without the dairy. These Vegan Strawberry Shortcake Cups are a lighter, more playful take on the original—perfect for backyard barbecues, picnics, or when you need a sweet pick-me-up. With a tender biscuit-like base, a jammy strawberry filling, and a creamy cashew topping, every bite is a sensory delight. Plus, you can make the components ahead of time and assemble them just before serving for a hassle-free dessert. Get ready to fall in love with this crowd-pleasing, joy-filled treat!

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Why You’ll Love This Vegan Strawberry Shortcake Cups

These Vegan Strawberry Shortcake Cups are the ultimate in comfort and joy. The tender, lightly sweet biscuit base provides the perfect contrast to the bright, juicy strawberry filling. And the creamy cashew topping? It’s like a cloud of decadence that ties everything together. But beyond the incredible flavors, this recipe is a breeze to make, with simple ingredients and minimal prep time. No fussy techniques or fancy equipment required—just good old-fashioned home baking. Most importantly, these shortcake cups celebrate the beauty of imperfection. Whether your biscuits don’t rise quite as high or your strawberries are a little less than symmetrical, each dessert will be uniquely delicious. So dive in, savor every bite, and let the flavors and memories melt away your worries. This is dessert at its most joyful and approachable.

Ingredients

To make these Vegan Strawberry Shortcake Cups, you’ll need a handful of simple, wholesome ingredients. For the biscuit base, you’ll use all-purpose flour, baking powder, salt, plant-based milk, and a touch of maple syrup. The strawberry filling is made with fresh or frozen strawberries, a splash of lemon juice, and a pinch of sugar. And the creamy cashew topping requires just cashews, plant-based milk, and vanilla extract. That’s it! These components come together to create a dessert that’s both comforting and utterly delicious.

1 1/2 cups (180g) – All-purpose flour
2 teaspoons – Baking powder
1/4 teaspoon – Salt
3/4 cup (180ml) – Plant-based milk (such as almond or oat)
2 tablespoons – Maple syrup
1 pound (454g) – Fresh or frozen strawberries, sliced
1 tablespoon – Lemon juice
1 tablespoon – Granulated sugar
1 cup (150g) – Cashews, soaked in hot water for at least 4 hours
1/4 cup (60ml) – Plant-based milk
1 teaspoon – Vanilla extract

Ingredient Substitutions

Cashews: Almonds or macadamia nuts can be used for the topping (they’ll provide a similar creamy texture)
Strawberries: Feel free to swap in your favorite berries, like raspberries or blueberries, for the filling

How to Make Vegan Strawberry Shortcake Cups

Let’s start by getting everything ready to go. First, soak your cashews in hot water for at least 4 hours (or overnight) to soften them up. This will help them blend into a super creamy topping. While the cashews are soaking, slice your fresh strawberries (or thaw frozen ones) and toss them with a bit of lemon juice and sugar. Let that mixture sit and macerate while you make the biscuit base.

Step 1: Prep Work

To make the biscuits, whisk together the flour, baking powder, and salt in a large bowl. Then, stir in the plant-based milk and maple syrup until just combined. Be careful not to overmix—you want tender, fluffy biscuits, not tough hockey pucks! Scoop the dough into a greased muffin tin, filling each cup about halfway.

Step 2: Main Cooking Process

Pop those biscuits in the oven and bake until they’re golden brown on top. While they’re cooling, drain and rinse your soaked cashews, then add them to a high-speed blender along with the plant-based milk and vanilla. Blend until you have a silky smooth, luscious cashew cream. Now it’s time to assemble! Cut the biscuits in half horizontally and place the bottom halves back into the muffin tin. Spoon a generous amount of the strawberry mixture onto each biscuit base, then top with a dollop of the creamy cashew topping. Finish things off by adding the biscuit tops.

Step 3: Final Steps/Assembly

If you want to get extra fancy, you can garnish the Vegan Strawberry Shortcake Cups with a sprinkle of powdered sugar or a fresh strawberry slice. But they’re absolutely delicious as is—no fussy decorations required!

Vegan strawberry shortcake cups layered with sponge cake, fresh strawberries, and plant-based cream.

Recipe Variations & Tips

Fruit Swaps: Switch up the fruit filling to use whatever’s in season or whatever you have on hand. Blueberries, raspberries, or a mix of berries would all be incredible. You can even go for a tropical twist with diced pineapple or mango.
Biscuit Variations: Try using whole wheat flour or oat flour for a heartier biscuit texture.
Bite-Sized Treats: Bake the biscuits in a mini muffin tin for adorable bite-sized shortcake cups.
Strawberry Shortcake Cake: Bake the biscuits as one large round cake, then slice and assemble the shortcakes that way.

No matter how you choose to make them, a few tips for success: Be gentle when mixing the biscuit dough to avoid tough, dense results. And don’t forget to let the cashew cream chill in the fridge for at least 30 minutes before assembling—this helps it firm up and get extra creamy. Most importantly, have fun and don’t stress about perfection. These Vegan Strawberry Shortcake Cups are all about celebrating the joy of homemade desserts, one delicious bite at a time.

Serving & Storage

Serve with: fresh strawberries, a dusting of powdered sugar, or a drizzle of maple syrup.

Storage: These Vegan Strawberry Shortcake Cups are best enjoyed fresh, but they’ll keep in the fridge for up to 3 days. I recommend assembling them just before serving for the ultimate in freshness and flavor. If you have any leftovers, store the components separately—the biscuits, strawberry filling, and cashew cream—and re-assemble when you’re ready to enjoy.

Reheat: The biscuits may lose a bit of their tender texture if stored, but you can pop them in the oven for a few minutes to warm them up before serving.

Make-Ahead: The biscuits, strawberry filling, and cashew cream can all be made 1-2 days in advance and stored separately in the fridge. When you’re ready to serve, simply assemble the Vegan Strawberry Shortcake Cups.

Nutrition Information

These Vegan Strawberry Shortcake Cups are a wholesome, plant-based twist on a classic dessert. Each serving provides a good amount of fiber from the biscuits and strawberries, as well as a dose of heart-healthy fats from the cashew topping. And with just a touch of maple syrup for sweetness, they’re a more balanced treat that won’t weigh you down. Whether you’re vegan, dairy-free, or simply looking for a lighter dessert option, these shortcakes are sure to satisfy your sweet tooth without the guilt. Enjoy them as an occasional indulgence or as a regular part of your dessert rotation—either way, your taste buds (and your body) will thank you!

Serving Size: 1 shortcake cup
Calories: 255 kcal
Protein: 6 g
Carbs: 35 g
Fat: 12 g
Sodium: 220 mg

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Absolutely! Frozen strawberries work perfectly in this recipe. Just thaw them before tossing with the lemon juice and sugar. The texture may be a bit softer than fresh berries, but the flavor will still be amazing.

Do I have to soak the cashews?

Yes, soaking the cashews is an important step for this recipe. It helps them blend into a super creamy, dreamy topping. If you skip the soaking, the cashew cream won’t have the same silky smooth texture. I recommend soaking them for at least 4 hours, or even overnight if you have the time.

Can I make the components ahead of time?

Definitely! The biscuits, strawberry filling, and cashew cream can all be made 1-2 days in advance and stored separately in the fridge. When you’re ready to serve, simply assemble the Vegan Strawberry Shortcake Cups and dig in. This makes for a super easy, no-fuss dessert.

What if I don’t have a muffin tin?

No problem! You can bake the biscuits on a parchment-lined baking sheet instead of in a muffin tin. Just drop the dough by the spoonful, leaving a bit of space between them. The baking time may need to be adjusted slightly, so keep an eye on them.

Can I use a different type of milk?

Absolutely! This recipe is flexible when it comes to the plant-based milk. Oat milk, almond milk, or soy milk would all work great. Just keep in mind that the type of milk you use may slightly affect the final texture and flavor of the biscuits and cashew cream.

Vegan Strawberry Shortcake Cups: Delightful 5-Minute Treats