Vegan Strawberry Shortcake in a Jar

Jammy strawberries, ethereal whipped cream and buttery shortcake—what more could you ask for in a dessert? Here, the classic strawberry shortcake is transformed into a plant-based treat, thanks to chef Seizan Dreux Ellis and the Love Is Served cookbook.

“It doesn’t get more divine than individual jars filled with light gluten-free cake layered between coconut-cashew whipped cream and strawberry chia jam,” he writes. “These are perfectly transportable, making them great for picnics and potlucks.”

Thanks to the chia seeds, the strawberry jam comes together in all of 45 minutes—normally you would need to reduce the fruit for much longer, but here the chia seeds soak up the juices and set the jam. “It may be a bit looser than you’re used to,” Dreux Ellis continues, “but it drapes perfectly over the layers of this confection.”

Reprinted with permission from Love Is Served: Inspired Plant-Based Recipes from Southern California by Café Gratitude with Seizan Dreux Ellis. Published by Avery, an imprint of Penguin Random House LLC, 2020.

4 servings

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