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Strawberry Shortcake Cups

Strawberry shortcake is a beloved summery dessert, and these bite-sized versions are perfect for sharing with friends or enjoying as a delightful treat. Here's how to make Strawberry Shortcake Cups.
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Ingredients

  • ½ cup plus 2 tablespoons palm shortening melted
  • 3 tablespoons packed light brown sugar
  • 6 sheets vegan graham crackers crushed
  • 1 15- to 17-ounce box vegan, gluten-free vanilla cake mix
  • ¼ to ½ cup unsweetened applesauce
  • 1 7-ounce can nondairy whipped cream
  • 2 cups sliced fresh strawberries

Instructions

  • Preheat the oven according to the directions on the boxed cake mix.
  • Line a cupcake pan with liners.
  • In a small bowl, stir together the melted palm shortening, brown sugar, and crushed graham crackers until you have a crust-like mixture.
  • Firmly press 2 tablespoons of this mixture into the bottom of each cupcake liner.
  • Refrigerate the liners while you make the cake batter.
  • Prepare the cake mix according to the directions on the box, using ¼ cup of unsweetened applesauce in place of each egg (up to 2 eggs total).
  • Scoop the cake batter into the cupcake liners over the graham cracker crusts.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, which should take around 15 to 20 minutes.
  • Allow the cupcakes to cool completely.
  • Once the cupcakes are cooled, top each one with nondairy whipped cream and sliced fresh strawberries.
  • Serve your Strawberry Shortcake Cups immediately and enjoy!

Notes & Wine Advice

If you can't wait for the cupcakes to cool completely, they'll still taste great when warm, but cooling them ensures they hold together perfectly.
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Course; Fruit
Diets; Gluten-Free