BodyRock Vegan Strawberry Shortcake Cupcakes

Strawberry shortcake is a summer food staple, but one that can come laden with a lot of unnecessary sugar—and, depending where you get it, additives. That's why we're whipping up a batch of these mouthwatering vegan strawberry shortcake cupcakes, for a delicious, portion controlled alternative. (Though really, no one can stop you from eating more than one, right?).

In addition to being vegan, these healthy strawberry shortcake treats are also made with natural sugars and spelt flour, which has been shown to improve your digestive health.

And let's not forget those juicy, plump strawberries, which are rich in inflammation taming antioxidants and higher in vitamin C than oranges, and since vitamin C helps your body produce collagen—the most abundant protein in your body that helps keep your skin, muscles, and joints healthy, strong and supple—you can consider this recipe a tasty treat that boosts your overall health as well as your happiness.

Eating a plant-based diet founded on whole foods and homemade meals and treats (even if you’re not 100% vegan), is an amazing way to ensure you get all the vitamins and minerals essential to your well-being without having to try super hard.

But learning how to transition to a plant-based diet can be challenging. That’s why we created our Plant-Based Vegan Guide: to help our FitFam transition to greener eating with ease. This ebook is packed with delicious vegan meals, snacks and desserts, as well as important nutrition info. And now it’s even more affordable too: Our Plant-Based Vegan Guide is on sale now, for a limited time, so there’s no excuse not to elevate your healthy lifestyle.

Get your guide here.

Strawberry Shortcake Cupcakes with Whipped Coconut Cream Icing

Makes 12 cupcakes. 1 cupcake = 1 serving

Calories: 200

Fat: 6 grams

Protein: 4 grams

Carbs: 24 grams



  • 1/2 cup unsweetened soy milk or any nut milk
  • 1/2 tbsp apple cider vinegar or lemon juice
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup (or honey if you’re not worried about it being vegan)
  • 6 tbsp aquafaba, whipped (or two eggs if you’re not vegan)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups light spelt flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt


  • 1 1/2 cup finely chopped strawberries
  • 1/2 tbsp coconut sugar
  • 1 tsp lemon juice


  • 2 cans full fat coconut cream refrigerated overnight
  • 3 tbsps pure maple syrup or agave nectar
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350℉ and line a muffin tin with silicone muffin liners or regular muffin liners.
  2. Combine the soy or nut milk and apple cider vinegar or lemon juice and set aside to make “buttermilk” for 10 minutes.
  3. In a large bowl, add the avocado oil, honey, eggs and vanilla, and mix on medium using a handheld mixer or stand mixer with the paddle attachment for 1 minute until silky smooth.
  4. Pour in the “buttermilk” and mix for another 10 seconds until well combined.
  5. Sift in the flour, baking powder, baking soda and salt. Mix until well combined, do not overmix.
  6. Pour or scoop the batter into lined muffin tin, filling each ½ to ⅔ of the way full. I recommend using silicone reusable baking cups or recycled paper liners.
  7. Bake for 22 to 25 minutes until tops of the cupcakes are lightly golden and toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes before removing and transferring to wire rack.
  8. While the cupcakes are cooling, prepare the strawberry topping and coconut whip.
  9. In a small bowl, combine the chopped strawberries, coconut sugar and lemon juice and give it a good stir. Let sit for 10 to 15 minutes until the strawberries release their juices.
  10. Make Coconut Whip: turn the refrigerated canned coconut upside down, open and pour out the liquid on top (save this for your next smoothie). Then scoop out the solid coconut milk into a large chilled bowl. Using a stand mixer or handheld mixer, whip the coconut cream on medium to high speed for about 2 to 3 minutes, until light and fluffy. Add the maple syrup and vanilla and beat for another minute until well combined and fluffy.
  11. To assemble the cupcakes, transfer the coconut whip to a piping bag with a frosting tip. Pipe a line of frosting around the cupcake and continue spiraling until you get to the center of the cupcake.
  12. Top with a spoonful of chopped strawberries just before serving. Store any leftover cupcakes in an airtight container in the refrigerator for up to two days.

If you're reading our blogs, you probably also work out, and think about building lean muscle. For all of you wondering if you can do this on a plant-based diet, you absolutely can. BodyRock Trainer Edith, pictured below, lives a plant-based lifestyle, and you can see she's got no trouble building muscle!

Get your Plant-Based Vegan Guide today, to learn more about fitness and veganism. It's only $24.99 and for a limited time, get 30% off when you use the code PLANTSWORK30



Leave a comment

All comments are moderated before being published