Refined Sugar-Free Strawberry Shortcake Cupcakes With Date Paste & Veg
I created these refined sugar-free strawberry shortcake cupcakes for a client order and tested the recipe multiple times with different natural sweeteners before landing on date paste. The date paste creates moist, fluffy naturally sweet cupcakes with a creamy cashew frosting that pipes beautifully, no refined sugar needed!
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When a client of mine asked me for a refined sugar-free version of strawberry shortcake cupcakes, I knew I had to get it just right. I tested my regular strawberry shortcake recipe multiple times with different refined sugar free options, including maple syrup, coconut sugar, and date paste and in my opinion, date paste was the clear winner! It keeps the cupcakes naturally sweet, moist, and flavorful without being overpowering.
The cupcakes are light and tender, filled with juicy strawberries and blueberries (because that is what the customer asked for but you could do strawberries only to keep that classic strawberry shortcake vibe), and topped with a whipped cashew frosting that pipes like traditional buttercream. They’re refined sugar-free with a vegan frosting and a little better-for-you, but they still taste like the classic shortcake you know and love.
As soon as I made them, I knew I had to get them on the blog. They’re perfect for birthdays or a light strawberry dessert that won’t leave you with a sugar crash.
If you love strawberry cupcakes, try my Strawberry Crunch Cupcakes next. You could also add my Easy No Bake Strawberry Shortcake Crunch Topping Recipe with Golden Oreos to these cupcakes to add another layer of flavor.
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A comprehensive 6 page guide with healthy swaps for flour, sugar, fats, egg, dairy and more!- Naturally sweetened with date paste — no refined sugar
- Cashew-coconut frosting that’s creamy, stable, and pipes beautifully
- Moist, tender, and fluffy cupcake base
- Filled and topped with fresh strawberries & blueberries for extra flavor
Date Paste (Makes 1 ¼ cups)
- 1.5 cups pitted Medjool dates
- ½ cup + 2 tbsp water
Strawberry Shortcake Cupcakes (makes 24 standard-sized cupcakes)
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup organic high oleic sunflower oil (or oil of choice)
- 1 ¼ cups date paste (see recipe above)
- 2 large eggs, room temperature
- 2 egg whites, room temperature
- 2 tbsp vanilla extract
- ¾ cup whole milk, room temperature
- ¾ cup sour cream, room temperature
- 3 tbsp maple syrup
- ½ cup chopped fresh strawberries (for filling)
- ¼ cup chopped fresh blueberries (for filling)
- Extra strawberries & blueberries for topping
Whipped Cashew-Coconut Frosting
- 2 cups raw cashews, soaked overnight or for a minimum of 4–6 hrs, drained
- 1 cup full-fat coconut cream, chilled
- 3 tbsp maple syrup or date paste
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- ¼ tsp salt
- Optional: 2 tsp arrowroot starch (for stability)
- 40g freeze-dried strawberries (for color & flavor)
Time needed: 1 hour and 15 minutes
- Soak Cashews
Soak 2 cups raw cashews in water overnight or for a minimum of 4–6 hrs
Combine dates and water in a small saucepan. Bring to a boil, reduce heat, and simmer 7–10 minutes until soft.
Blend using an immersion blender or regular blender until smooth. Add more water 1–2 tbsp at a time if needed to reach a creamy paste.
Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans (or 24 cupcake liners).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, mix the sunflower oil, date paste, eggs, egg whites, and vanilla extract until smooth.
Once mixed, add the sour cream.
Alternately add the dry ingredients with the milk, starting and ending with the dry ingredients. The batter should be thick but scoopable.
Using an ice cream scoop or large spoon, fill each cupcake liner about 2/3 of the way full. Bake 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Drain soaked cashews and rinse well.
Blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt, arrowroot (if using), and freeze-dried strawberries until smooth (2–3 minutes in a high-speed blender).
Cover the frosting and freeze for 30 minutes, or chill 1-2 hours in the fridge.
Whip with a hand mixer or stand mixer for 2–3 minutes until light and airy
Repeat the process of freezing and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use.
Core cupcakes slightly in the center and fill with a spoonful of chopped strawberry-blueberry mixture. Pipe some vegan cashew frosting on top of the fruit and place the piece that came out when you cored it on top of the filling. You can use a knife to core or a cupcake corer tool. I love this one.
Using a round tip, pipe a generous mound of whipped cashew frosting on top of the cupcake or use a spatula to spread some on top. Using the back of a spoon or the tip of your spatula, press into the center of the cupcake, creating a small hole or well without going all the way to the bottom. Scoop some more strawberries and blueberries into the mound.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!- Make sure cupcakes are fully cooled before frosting.
- For a lighter frosting, fold in extra whipped coconut cream before piping.
- If frosting is too soft, chill 20–30 minutes and whip again.
- Adjust milk in batter if too thick from date paste.
- Calories: 195
- Fat: 10g
- Carbs: 22g
- Protein: 4g
- Sugar: 11g (natural sugars from dates & fruit)
- Vegan: Replace eggs with flax eggs (2 tbsp flax + 6 tbsp water = 2 eggs) and use a dairy-free milk and sour cream.
- Gluten-Free: Use 2 ½ cups gluten-free all-purpose flour (measure carefully).
- Extra Flavor: Add 1 tsp almond or orange extract to frosting.
Yes! Use flax eggs (2 tbsp flax + 6 tbsp water = 2 eggs) instead of regular eggs and replace the milk and sour cream with dairy free versions.
Can I make these refined sugar free strawberry shortcake cupcakes gluten-free?Yes! Swap all-purpose flour for a 1:1 gluten-free flour blend.
How do I store these cupcakes?Store frosted cupcakes in the fridge up to 3 days. Unfrosted cupcakes at room temperature 2 days or freeze up to 2 months.
Can I prep the vegan cashew frosting ahead of time?Yes, make up to 1 day ahead and store in fridge. Re-whip before piping if needed.
Can I use fresh cream instead of cashew-coconut frosting?Yes. I used this cashew coconut frosting as it is my go to refined sugar free frosting. However, you can use fresh whipped cream as well, but I would add a package of whip it or 1 tsp of unflavored gelatin and also about 1/3 cup icing sugar to stabilize the whipped cream so that it holds it shape for piping.
Refined Sugar-Free Strawberry Shortcake Cupcakes With Date Paste & Veg
Recipe details
- 24 Cupcakes
- Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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