Mini Strawberry Shortcake Trifles

Prev Next

Servings: 8

Cook Time: 20

Prep Time: 20

Total Time: 40 minutes

 

This Mini Strawberry Shortcake Trifles in a Jar recipe is the perfect rendition of classic strawberry shortcake minus the dairy. Based with a soft, tender vegan vanilla cake, then topped with an easy strawberries compote which is then topped with velvety Cocowhip! Ultimately, the perfect dessert for any occasion and super easy to make.

 

INGREDIENTS

Vegan Cake:

  • 1 cup Califia Farms Original Oat Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 3 cups super fine cake flour or All-purpose flour
  • 1/2 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1 1/2 cups organic pure cane sugar 
  • 1/2 teaspoon sea salt
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract

Strawberry Compote/Glaze:

  • 3 cups strawberries, fresh or frozen
  • 1/2 cup pure cane sugar 
  • 1 Tablespoon juice of a lemon
  • 1/4 cup fresh water
  • 1 teaspoon vanilla extract
  • 1 Tablespoon arrowroot starch + 2 Tablespoons WARM water

Other:

  • CocoWhip
  • sliced strawberries, fresh
  • mint leaves, optional

 

METHOD

Vegan Cake

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease OR line with parchment paper an 8′ inch square pan (for a thicker cake) or a 9 x 13 baking pan.

In a medium bowl, whisk together the Oat milk and Apple Cider Vinegar. Set aside for 5-10 minutes.

In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and sea salt.

Add in the Milk-ACV mixture followed by the oil and vanilla, stirring everything together until well-combined batter is smooth. DO NOT OVER-MIX!! **NOTE:

Your batter should be more on the thicker side; your cake will be soft + fluffy.**

Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.

Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.

Once done, remove cake from the oven and let cool completely.

For the Strawberry Compote/Glaze

Combine strawberries, pure cane sugar, lemon juice, water, and vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft, about 7-8 minutes. 

Now mix 1 Tablespoon arrowroot starch in a small bowl with 2 Tablespoons warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 1-2 minutes. Remove from heat and let cool. Set aside.

Assembly

Once fully cooled, remove cake from pan and cut into small square sizes.

In each jar, simply: add cubed cake to the bottom of jar, followed by 1-2

Tablespoons of strawberry compote/glaze, and then cocowhip. Repeat for another layer (ending with cocowhip and add a final top with fresh sliced strawberries and a mint leaf, if desired.

Repeat assembly process until all jars are made.

Scoop and Enjoy!