Name: Cheater’s Vegan Strawberry Shortcake Cups
Prep time: 20 min
Cook time: PT-485253H13M34S
Total time: 50 min
Cuisine: American-inspired
Ingredients: ½ cup plus 2 tablespoons palm shortening, melted; 6 vegan graham crackers, crushed; 3 tablespoons packed light brown sugar; One 15- to 17-ounce box vegan, gluten-free vanilla cake mix; ¼ to ½ cup unsweetened applesauce (as an egg substitute); One 7-ounce can non-dairy whipped cream; 2 cups sliced fresh strawberries

When you’re in need of a delicious, crowd-pleasing dessert but don’t have hours to spare, these Cheater’s Vegan Strawberry Shortcake Cups are the perfect solution. Adapted from Heather Saffer’s Crazy Easy Vegan Desserts, this recipe combines convenience and creativity to deliver a dessert that looks and tastes like you spent hours making it.

What makes this recipe a standout? For one, it’s completely vegan, so everyone at the table can enjoy it. It also uses a few clever shortcuts, like boxed vegan cake mix and canned non-dairy whipped cream, to keep things simple without sacrificing flavor. The addition of a graham cracker crust gives these shortcake cups a unique twist, adding a crunchy, buttery layer that complements the soft, fluffy cake and fresh strawberries beautifully.

I’ll be honest: the first time I made these, I was blown away by how quickly they came together. They’ve since become my go-to dessert for last-minute gatherings, potlucks, and even weeknight treats. They’re fun to make, endlessly customizable, and guaranteed to impress. Plus, the individual portions make serving a breeze. Ready to whip up a batch of these easy vegan shortcake cups? Let’s dive into the details!

Why You’ll Love This Recipe

There are so many reasons to fall in love with these Cheater’s Vegan Strawberry Shortcake Cups:

Quick and easy: This recipe uses pre-made ingredients like boxed cake mix and canned whipped cream, making it perfect for busy days.
Vegan and gluten-free: With simple substitutions, this dessert is both inclusive and delicious.
Layered flavors and textures: The graham cracker crust, fluffy cake, creamy topping, and juicy strawberries combine to create the perfect bite.
Customizable: You can swap out strawberries for other fruits or add extras like chocolate drizzle or nuts.
Beautiful presentation: The individual cups look elegant and are easy to serve—no messy slicing required!

Whether you’re a seasoned baker or a complete beginner, this recipe is approachable, fun, and absolutely delicious.

Preparation Time and Servings

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Assembly Time: 10 minutes
Total Time: 50 minutes
Servings: 12 shortcake cups

Ingredients

Here’s everything you’ll need to make these delightful vegan shortcake cups:

½ cup plus 2 tablespoons palm shortening, melted: Adds richness and helps bind the crust.
6 vegan graham crackers, crushed: Creates the buttery, crumbly base for the dessert.
3 tablespoons packed light brown sugar: Sweetens the crust and enhances its flavor.
One 15- to 17-ounce box vegan, gluten-free vanilla cake mix: The base for the fluffy cupcake layer.
¼ to ½ cup unsweetened applesauce: Acts as a vegan egg substitute, keeping the cake moist and tender.
One 7-ounce can non-dairy whipped cream: Light and fluffy, it’s the perfect topping for the shortcakes.
2 cups sliced fresh strawberries: The star ingredient, adding sweetness and a burst of freshness.

Pro Tip: To crush the graham crackers, place them in a resealable bag and use a rolling pin or the bottom of a glass to break them into fine crumbs.

Step-by-Step Instructions

These Cheater’s Vegan Strawberry Shortcake Cups come together in four simple steps. Follow along for foolproof results:

1. Prepare the Cupcake Base

Start by preheating your oven according to the directions on the boxed cake mix. While the oven heats up, line a cupcake pan with paper liners.

In a medium bowl, mix the melted palm shortening, crushed graham crackers, and brown sugar until the mixture resembles wet sand. Spoon about 2 tablespoons of this crust mixture into the bottom of each cupcake liner and press it down firmly with the back of a spoon or the bottom of a glass. Place the pan in the refrigerator to let the crust set while you prepare the batter.

2. Make the Cake Batter

Follow the instructions on the boxed cake mix to prepare the batter, using unsweetened applesauce as a substitute for eggs. Typically, you’ll use ¼ cup of applesauce for each egg the recipe calls for, up to two eggs. Stir the batter until smooth, but avoid overmixing, as this can make the cake dense.

Scoop the cake batter over the graham cracker crust in each cupcake liner, filling them about two-thirds full to allow room for the cake to rise.

3. Bake the Cakes

Place the cupcake pan in the oven and bake for 15–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once done, remove the cupcakes from the oven and let them cool completely on a wire rack. This step is crucial, as assembling the dessert while the cupcakes are still warm can cause the whipped cream to melt.

4. Assemble the Dessert

Once the cupcakes have cooled, it’s time to put everything together. Top each cupcake with a generous dollop of non-dairy whipped cream. Arrange a handful of sliced strawberries on top of the whipped cream. If you’re feeling fancy, you can add a drizzle of vegan chocolate syrup or a sprinkle of powdered sugar for extra flair.

Tips for Success

To make these shortcake cups even better, here are some helpful tips:

Chill the crust: Refrigerating the graham cracker crust ensures it stays firm and doesn’t crumble when you add the cake batter.
Measure applesauce carefully: Using too much can make the cake too moist, so stick to ¼ cup per egg.
Cool completely: Allowing the cupcakes to cool fully prevents the whipped cream from melting and keeps the presentation neat.
Use fresh strawberries: For the best flavor and texture, opt for ripe, in-season strawberries.

Variations and Customizations

These shortcake cups are incredibly versatile. Here are some fun ways to change things up:

Different fruits: Swap strawberries for raspberries, blueberries, or peaches.
Add chocolate: Drizzle vegan chocolate syrup over the whipped cream for a decadent touch.
Nutty twist: Sprinkle chopped nuts, like almonds or pistachios, on top for added crunch.
Gluten-free alternative: Use gluten-free graham crackers and confirm that your cake mix is gluten-free.

Details

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Assembly Time: 10 minutes
Total Time: 50 minutes
Yield: 12 shortcake cups
Category: Desserts
Method: Baking
Cuisine: American-inspired
Diet: Vegan, Gluten-Free

Nutritional Facts (Per Serving)

Calories: 295
Fat: 15g
Carbohydrates: 39g
Protein: 3g
Sugar: 7g

Why This Recipe Works

These Cheater’s Vegan Strawberry Shortcake Cups prove that you don’t need fancy techniques or hours of work to create a memorable dessert. The graham cracker crust adds a rich, buttery crunch, while the cake is soft and fluffy. The non-dairy whipped cream and fresh strawberries tie everything together, creating a treat that’s light, refreshing, and downright delicious.

Perfect for parties, potlucks, or a simple weeknight indulgence, this recipe is sure to become a favorite in your household. Try it today and see just how easy (and satisfying) vegan baking can be!