Description
These Cheater’s Vegan Strawberry Shortcake Cups are an easy, quick dessert made with a graham cracker crust, vegan cake mix, whipped cream, and fresh strawberries. Perfect for when you need a tasty vegan treat in a pinch!
Ingredients
Scale
- 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
Instructions
- Preheat oven according to the cake mix box. Line a cupcake pan with liners.
- Mix melted palm shortening, crushed graham crackers, and brown sugar until sandy. Press 2 tablespoons into each cupcake liner and refrigerate.
- Prepare cake batter using applesauce as an egg substitute (¼ cup per egg). Scoop batter over the crust in each liner.
- Bake for 15–20 minutes, or until a toothpick comes out clean. Let cool completely.
- Top each cupcake with whipped cream and sliced strawberries.
Notes
- Chill the graham cracker crust to keep it firm during baking.
- Use fresh strawberries for the best flavor.
- Ensure the cupcakes are completely cool before topping with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired