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Strawberry Shortcake Cupcakes | What Robin Eats

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

20 mins prepServes 9

Are you looking for a fun and healthy dessert that’s easy to make and bursting with fresh flavor? Look no further than homemade strawberry shortcake cupcakes. These delightful treats are even more delicious when you pick the strawberries yourself, and once you taste them, you’ll be hooked on making them again and again.

9 servings

What you need

maple syrup

½ cup maple syrup

baking soda

½ tsp baking soda

milk

½ cup milk

strawberries

1 bunch strawberries

Non-dairy whipped cream

1 cup Non-dairy whipped cream

almond flour

2 cup almond flour

fresh lemon juice

1 fl oz fresh lemon juice

egg

fine sea salt

¼ tsp fine sea salt

raw honey

¼ cup raw honey

Checkout experience

Shop ingredients

Instructions

Preheat the oven to 350°F and line 9 cupcake liners. Add some water to the cupcake molds not in use - this helps the cupcakes cook evenly + prevent from drying out while baking.

Mix the wet ingredients together then mix in the dry. Use an ice cream scoop to scoop the batter into the 9 cupcake liners then bake for 30 minutes.

Make the strawberry sauce in a small food processor by processing the ingredients together until smooth. Refrigerate until ready to use.

Once the cupcakes are done, slice in half or top as is. First coconut whipped cream, then fresh cut strawberries, then strawberry sauce. Enjoy!

View original recipe

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