All recipes / Mini Strawberry Shortcake Trifles
Mini Strawberry Shortcake Trifles
This Mini Strawberry Shortcake Trifles in a jar recipe is the perfect rendition of classic strawberry shortcake minus the dairy.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Ingredients
Vegan Cake:
1 cup Califia Farms Extra Creamy Oatmilk
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:
Dairy-free whip
Sliced strawberries, fresh
Mint leaves, optional
Directions
01
Vegan Cake: Begin by preheating your oven to 350°F.
02
Lightly grease or line with parchment paper an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
03
In a medium bowl, whisk together the Oatmilk and apple cider vinegar. Set aside for 5-10 minutes.
04
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and sea salt.
05
Add in the Milk-ACV mixture followed by the oil and vanilla, stirring everything together until well-combined batter is smooth.
06
DO NOT OVER-MIX!! **NOTE:Your batter should be more on the thicker side; your cake will be soft + fluffy.
07
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
08
Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
09
Once done, remove cake from the oven and let cool completely.
10
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.
11
Lower heat to simmer until the strawberries are soft, about 7-8 minutes.
12
Now mix 1 tablespoon arrowroot starch in a small bowl with 2 tablespoons warm water until well combined and lump-free.
13
Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 1-2 minutes.
14
Remove from heat and let cool. Set aside.
15
Once fully cooled, remove cake from pan and cut into small square sizes.
16
In each jar, simply add cubed cake to the bottom of jar, followed by 1-2 tablespoons of strawberry compote/glaze, and then dairy-free whip.
17
Repeat for another layer (ending with dairy-free whip and add a final top with fresh sliced strawberries and a mint leaf, if desired.
18
Repeat assembly process until all jars are made.
