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.
Ingrediënten
- 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
Instructies
- 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 / Tips / 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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