What’s better than strawberry shortcake? Strawberries, cake, and coconut cream, nestled together in a portable jar, that’s what.
INGREDIENTS
1-1/3 cups unbleached all-purpose flour
2/3 cup plus 2 tablespoons evaporated cane sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
1/3 cup mild vegetable oil
2 teaspoons vanilla extract
3 cups chopped fresh strawberries
1 recipe Coconut Whipped Cream (page 31)
Makes 6 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 6 tall, skinny half-pint canning jars and place them on a rimmed baking sheet.
In a small bowl, combine the flour, ⅔ cup of the sugar, and the baking powder, baking soda, and salt. In a large bowl, whisk together the milk and vinegar. Add the oil and the vanilla and whisk. Add the dry ingredients to the wet in two batches, whisking until just combined.
Fill each jar 1/4 of the way full with batter. Bake for 17 to 20 minutes, or until golden and a toothpick inserted into a jar comes out clean. While the cakes are baking, combine the chopped strawberries and remaining 2 tablespoons of sugar in a large bowl. Cover and refrigerate. Prepare the Coconut Whipped Cream and refrigerate.
Let the cakes cool on a wire rack. Just before serving, carefully run a butter knife around the edge of each cake and carefully pull it out of the jar. Cut in half, horizontally. Place the bottom piece of the cake back in the jar. Spoon in 2 tablespoons of strawberries and a large dollop of the whipped cream. Top with the second half of the cake and add another layer of berries and cream. Refrigerate until ready to serve.