Why You’ll Love This Healthy Strawberry Shortcake Cups

• They’re surprisingly light yet satisfying. By using a base made with whole grains and a naturally sweetened whipped topping, these cups deliver that classic dessert experience without leaving you feeling weighed down. It’s the perfect balance of indulgence and nourishment.
• The individual portions are just so fun. There’s something special about having your own little jar or cup—it feels personal and celebratory. Plus, it completely eliminates portioning drama and makes serving a total breeze.
• You can make them ahead of time. This is a game-changer for easy entertaining. Assemble them a few hours before your guests arrive, pop them in the fridge, and you’re free to enjoy the party instead of being stuck in the kitchen.
• They’re endlessly customizable. Not a strawberry fan? Use raspberries or peaches. Want a crunch? Add some chopped nuts between the layers. This recipe is a fantastic template that invites you to play with your food in the best way possible.

Ingredients & Tools

• For the Shortcake Layer: 150 g (about 1 ½ cups) oat flour, 1 tsp baking powder, ¼ tsp fine sea salt, 2 tbsp coconut oil (solid), 3 tbsp maple syrup, 60 ml (¼ cup) unsweetened almond milk.
• For the Macerated Strawberries: 450 g (1 lb) fresh strawberries, hulled and sliced, 1 tbsp maple syrup or honey, ½ tsp pure vanilla extract.
• For the Whipped Topping: 1 can (400 ml) full-fat coconut milk, chilled overnight, 1 tbsp maple syrup, ½ tsp vanilla extract.

Tools: Mixing bowls, a baking sheet, parchment paper, a hand mixer or whisk, and 4-6 small jars or serving glasses.

The quality of your ingredients really shines here. Using ripe, in-season strawberries means you’ll need less added sweetener, and that full-fat coconut milk is non-negotiable for getting a luxuriously thick whipped cream—the light version just won’t whip up properly.

Serves: 4-6 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (plus chilling time for coconut milk)

Before You Start: Tips & Ingredient Notes

• Chill your coconut milk thoroughly. This is the single most important step for the whipped topping. You need to place the unopened can in the fridge for at least 12 hours, so the cream solidifies and separates from the liquid. Don’t skip this!
• How to make your own oat flour. No need to buy a special bag! Simply add rolled oats to a high-speed blender or food processor and blitz until they form a fine, powdery flour. It’s cheaper and you can make exactly the amount you need.
• Let the strawberries macerate. This just means tossing the sliced berries with a little sweetener and vanilla and letting them sit. This process draws out their natural juices, creating a delicious syrup that soaks into the shortcake layer. It’s pure magic.
• The texture of your coconut oil matters. For the shortcake, you want your coconut oil to be solid, like the texture of cold butter. If it’s melted, the dough will be too wet and greasy. If it’s too hot in your kitchen, pop the measured oil in the fridge for 10 minutes before using.

How to Make Healthy Strawberry Shortcake Cups

Serving Suggestions

Complementary Dishes

• A simple green salad with a lemon vinaigrette — The bright, acidic notes of the salad provide a lovely contrast to the sweetness of the dessert, cleansing the palate beautifully.
• Grilled lemon-herb chicken or tofu — A light, savory main course makes these shortcake cups feel like a perfectly balanced, complete meal for a summer evening.

Drinks

• Iced hibiscus tea — Its tart, cranberry-like flavor is a fantastic counterpoint to the sweet strawberries and creamy topping.
• A crisp Prosecco or sparkling water with a twist of lime — The bubbles cut through the richness and add a touch of celebration to any occasion.

Something Sweet

• Dark chocolate espresso beans — Just a few placed on the side offer a bitter, crunchy contrast that coffee lovers will adore alongside the fruity cups.
• A small drizzle of aged balsamic glaze — This might sound strange, but a tiny drop on top of the cream enhances the strawberries’ sweetness with its complex acidity.

Top Mistakes to Avoid

• Mistake: Using the wrong coconut milk. This is the most common pitfall. You must use full-fat coconut milk in a can. The “lite” versions or cartoned coconut milk beverages have too much water and will not whip up into a cream—you’ll just end up with a soupy liquid.
• Mistake: Not letting the shortcake crumbles cool completely. If you assemble the cups while the crumbles are still warm, they’ll steam and make the whipped topping melt and the whole cup soggy. Patience is key here for perfect layers.
• Mistake: Over-mixing the shortcake dough. Once you add the wet ingredients to the dry, mix just until combined. Overworking the dough can make the shortcake layer a bit tough instead of tender and crumbly.
• Mistake: Skipping the maceration time for the strawberries. If you don’t let the berries sit with the sweetener, they won’t release their juices. That juice is what creates the classic “shortcake soak” and brings all the layers together harmoniously.

Expert Tips

• Tip: Chill your mixing bowl and beaters. For an even higher, fluffier coconut whip, place your mixing bowl and the beaters from your hand mixer in the freezer for 15-20 minutes before you start whipping. A cold environment helps the fat in the cream stabilize more quickly.
• Tip: Add a flavor boost to the shortcake. Stir the zest of one lemon or orange into the dry ingredients for the shortcake. The citrus aroma adds a wonderful brightness that complements the strawberries beautifully.
• Tip: Make a parfait-style version for a crowd. Don’t have enough individual jars? No problem! You can layer all the components in a large glass trifle bowl for a stunning centerpiece dessert that guests can serve themselves from.
• Tip: For a nut-free version, simply swap the almond milk for oat milk or another plant-based milk you enjoy. The recipe is very flexible and forgiving.

FAQs

Can I make these cups ahead of time?
Absolutely! They are fantastic for making ahead. You can assemble them completely and store them, covered, in the refrigerator for up to 6 hours before serving. The shortcake layer will soften a bit as it sits, which is actually part of the charm—it becomes more cake-like. I wouldn’t recommend making them more than a day in advance, as the whipped topping may start to lose its volume and the strawberries can become too soft.

I can’t have coconut. What can I use for the whipped topping instead?
This is a common question. A great coconut-free alternative is to use cold heavy whipping cream (if you consume dairy) and whip it with a little maple syrup and vanilla. For a plant-based option, you can try whipping chilled aquafaba (the liquid from a can of chickpeas), though it requires a stabilizer like cream of tartar and has a different texture. Another simple swap is to use a thick, plain Greek yogurt or skyr sweetened with a touch of honey.

My coconut cream didn’t get thick. What happened?
This usually means one of two things: either the can wasn’t chilled for long enough (a full 12 hours is ideal), or the brand of coconut milk you used doesn’t have a high enough fat content. Some brands are better than others for whipping. I’ve had consistent success with brands that list coconut extract and water as the only ingredients, with no guar gum or other stabilizers.

Can I use frozen strawberries?
You can, but you’ll need to adjust the method. Thaw the strawberries completely first, and then drain off the excess liquid they release. You might not need to add any extra maple syrup for macerating, as frozen berries are often quite soft and sweet once thawed. The texture will be a little softer than fresh, but the flavor will still be delicious.

How should I store leftovers?
Leftovers can be stored covered in the refrigerator for up to 2 days. The whipped topping will hold its shape fairly well, and the flavors will continue to meld. The shortcake layer will become quite soft, almost like a bread pudding texture, which some people actually prefer! They are best enjoyed cold.