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.
- 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
- 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
- sliced strawberries, fresh
- mint leaves, optional
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.
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!