Ingredients:

Shortcake

3 tablespoons coconut oil, melted and slightly cooled, plus more for the pan

½ cup almond milk

½ teaspoon apple cider vinegar

¾ cup gluten-free all-purpose flour

¼ cup granulated sugar

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon pure vanilla extract

Strawberry-Chia Jam

2 cups fresh strawberries, hulled

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon chia seeds

Cashew Whipped Cream

1 cup raw cashews, soaked for 4 hours and drained

¼ cup granulated sugar

¼ teaspoon sea salt

½ cup coconut oil, melted

Assembly

½ cup almond milk

2 tablespoons pure maple syrup

Pinch of sea salt

1 cup cashew whipped cream

Chopped fresh strawberries

Directions:

1. Make the shortcake: Preheat the oven to 325°F. Lightly grease 4 cups of a muffin pan with coconut oil or cooking spray.

2. In a small bowl, combine the almond milk and apple cider vinegar and set aside for a few minutes.

3. In a large bowl, add the flour, sugar, baking powder and baking soda and mix to combine. Stir in the almond milk-vinegar mixture. Add the vanilla and the 3 tablespoons coconut oil and continue mixing until just combined.

4. Fill the greased cups in the muffin pan each about ¾ full, making sure the batter is evenly distributed among the cups. Bake until golden, 12 to 14 minutes. Cool the shortcakes in the pan.

5. Make the strawberry–chia jam: Slice the strawberries in halves or quarters, depending on their size. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Cook, stirring frequently, until the strawberries are softened but not completely disintegrated, 12 to 15 minutes. Remove the saucepan from the heat and transfer the mixture to a medium bowl. Stir in the chia seeds and cool in the refrigerator to set, 25 to 30 minutes.

6. Make the cashew whipped cream: In a blender, combine the cashews, sugar, salt and 1½ cups of water and blend until smooth and creamy. Add the coconut oil and continue blending until the mixture is completely combined. This will yield about 2 cups of whipped cream.

7. Assemble the jars: In a medium bowl, stir together the almond milk, maple syrup and salt.

8. Cut the cooled shortcakes horizontally into equal halves. Briefly soak the bottom half of a shortcake in the almond milk mixture and place it at the bottom of one of 4 jars or cups. Spoon 2 tablespoons of the strawberry-chia jam onto the shortcake and top with 2 tablespoons of the whipped cream. Soak the top half of the shortcake in the almond milk and crumble it gently with your fingers into the jar. Add another layer of the jam and whipped cream. The jam and whipped cream are soft enough that they should spread out by themselves, but you can tap the jars gently to encourage them to spread out and create an even layer.

9. Garnish with chopped strawberries, if desired. Repeat with the remaining shortcakes. Store in the refrigerator overnight, if desired.