Description
Enjoy a guilt-free version of the classic strawberry shortcake with these delicious and easy-to-make jar desserts. Perfect for picnics or an elegant dinner party, these strawberry shortcake jars are sure to impress!
Ingredients
Scale
For the Crust:
- For the Shortcake:
- 1 1/2 cups almond flour
- 1/2 cup whole wheat flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- For the Whipped Cream:
- 1 cup coconut cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, whole wheat flour, coconut sugar, baking powder, and salt.
- Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients and stir until just combined.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon and bake for 12-15 minutes, or until golden brown. Allow to cool on a wire rack.
- In a medium bowl, combine the sliced strawberries, maple syrup, and lemon juice. Stir to coat the strawberries evenly and let sit for about 10 minutes to macerate.
- For the whipped cream, scoop the thickened coconut cream into a chilled bowl, add the powdered sugar and vanilla extract, and whip with an electric mixer until soft peaks form.
- To assemble the jars, layer pieces of shortcake, a spoonful of macerated strawberries, and a dollop of whipped coconut cream. Repeat layers until the jars are full.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Feel free to substitute the coconut sugar with another sweetener of your choice. For a vegan option, ensure that all ingredients used are vegan-certified.