Strawberry Shortcake Cupcakes with Strawberry Coconut Whip!

Oh goodness!  For real?  These are probably my favorite cupcakes.  I would’ve saved them for last, but I just had to let you know about them now!

I know it’s late, but our internet was down all night and I just got home from a long day at work, so I don’t want to keep you waiting any longer for the best cupcakes of the week so far!

So, I know most of you at the moment don’t have access to amazing fresh strawberries like we do in Southern California…sucks for you, but, that does not mean that you can’t have these.  You just need to replace the fresh strawberries with frozen or use strawberry preserves.


One of my and actually my brothers favorite bands, Grand Funk Railroad.  Pops grew us up on this stuff!


In addition to the regular sized cupcakes, I decided to do minis as well, because I thought those would be a fun change!  Also, they’re easy to share :)


Strawberry Shortcake Cupcakes with Strawberry Coconut Whip



2 cups  sugar

1 cup Earth Balance

1 cup Tofutti sour cream

3 egg replacers

1 tsp vanilla

2 ¼ cups  flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups fresh strawberries, diced or 1 cup strawberry preserves


Strawberry Coconut Whip:

1 cup canned coconut milk, chilled very cold

1 tsp vanilla

1 1/2 Tbsp granulated sugar

1/3 cup fresh strawberries, diced


In a large bowl, using a hand mixer on high, combine the coconut milk, vanilla and sugar and beat until light a fluffy.  This will take several minutes to transform into whipped “cream”.  You’re not looking for this to get stiff really, just thick and creamy!   Add the strawberries and beat some more.  Set aside…good stuff.


Preheat oven to 375 degrees and line a muffin tin with cupcake liners.


In a large bowl, cream the sugar and the Earth Balance together.  Add in the sour cream, egg replacer and vanilla.  In a separate bowl, whisk together the flour, salt and baking soda and add to the wet ingredients.  Add the diced strawberries and gently fold them into the batter.


Ready for the oven!

Using a 1 1/2 inch ice cream scooper, spoon the batter into cupcake liners.  If doing the regular sized cupcakes, bake for 22 minutes, for the minis about 17 minutes, until a toothpick comes out clean.

Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.


another mini

Once cooled, spoon some of the whip on top and garnish with a few diced strawberries.  Also, you can do what I did and cut the top off and put the whip in the center as well!


big size!

So fresh from the berries, yet so light, fluffy and creamy!  Yea, you’re gonna love em, I promise!





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