This Strawberry Shortcake in a Jar has layers of easy gluten free cake, whipped cream, and fresh strawberries. Makes a cute and delicious mini dessert that's perfect for Mother's Day, summer picnics, and spring gatherings. (Vegan & Gluten Free)
Preheat: Preheat oven to 300°F (150°C). Line 1 (8 x 8-inch) baking pan with parchment. Set aside 6 small jars or cups (about ¾ cup capacity each).
Blend cake batter: Add oats to a blender, then blend into a fine powder. Add sugar, coconut cream, rice flour, coconut oil, cornstarch, baking powder, vanilla, and salt. Blend until mixture is smooth, about 1 minute, stopping to scrape down the sides as needed. (This mixture will be thick but pourable).
Bake cake: Pour batter into prepared pan. Bake until edges are light golden and a cake tester comes out clean, 25 to 30 minutes.Let cool completely. (If the cake cracks slightly on top, this is fine).
Chop strawberries: Meanwhile, chop 1 cup of the strawberries. Set aside.
Make jam: Add the remaining (unchopped) strawberries, orange juice, and sugar to a clean blender. Blend until completely smooth. Pour into a small bowl. Taste and add more sugar if needed. Whisk in chia seeds. Cover and refrigerate for at least 15 minutes, to thicken.
Cut cake: Use the mouth of one of the jars to cut out 6 circles of cake (if you can't get 6 whole circles, supplement by cutting out semi-circles from the edges to make a full circle). Crumble the remaining cake with your fingers.
Assemble: Divide crumbled cake into the bottom of the jars. Spoon some whipped cream on top (2 to 3 tablespoons each), then sprinkle with chopped strawberries. Top each with one circle of cake (or two semi-circles). If the cake breaks when putting it into the jar, don't worry, just press it down and continue. Add jam (2 to 3 tablespoons each), and a bit more whipped cream (1 to 2 tablespoons). Garnish with remaining strawberries and coconut flakes (if using). Enjoy immediately or cover and refrigerate.
Notes
Full-fat coconut milk: Stir well to combine before measuring. You could use canned coconut cream, but do not substitute light coconut milk.
Coconut whipped: Use store-bought coconut whipped topping for less coconut-forward taste. Or make homemade coconut whipped cream or use another vegan alternative. You could use dairy-based whipped cream instead. If you'd like to make your own coconut whipped cream, refrigerate 1(14 fl oz/398 ml) can of full-fat coconut milk or cream for 24 hours or longer. Then, scoop out the white coconut solids (at the top of the can), into a large bowl, add 1 tablespoon sugar and ¾ teaspoon vanilla extract. Use electric beaters to whip until smooth and fluffy.
Measuring by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour to avoid adding too much.
Nutrition estimate based on store-bought coconut whipped topping.