Vegan strawberry shortcake parfait jars

A healthy, fresh and delicious recipe, ready in a few minutes! In a nutshell this recipe is really a giant gluten free, nutty and fluffy shortbread in a jar with some fresh berries and coconut cream.

It’s summer over here so I have been craving some fresh foods. So why not combine the fresh strawberries with a moist sponge cake? I am getting excited just thinking about it!

Today I will be enjoying this recipe as an exciting breakfast. It’s the holidays!

Strawberry shortcake parfait jars

Gluten Free, Vegan, Refined Sugar Free

Ingredients

3/4 cup all purpose gluten free flour

1 tsp gluten free baking powder

1/4 tsp baking soda

1/3 cup almond shavings (almonds roughly chopped)

1/3 cup sugar substitute (monk fruit, erythritol)

1 Tbsp coconut oil

1/2 cup almond milk

4 drops almond extract

1 tsp vanilla extract

1 can coconut cream, chilled

1 Tbsp lemon juice

2 cups fresh strawberries, quartered

Instructions

Preheat the oven to 180 degrees. Grease a small cake tin.

In a small bowl, toss the strawberries with the lemon juice. Set aside.

In a large bowl, combine together all the dry ingredients. Slowly pour the almond milk and whisk well. Stir in the almond extract and melted coconut oil.

Spread the batter into the prepared tin. Bake for about 25 minutes or until golden brown. Allow the cake to cool.

Using a cookie cutter, cut out 8 rounds, the same size as the glass you’ll be using for the parfaits.

Combine the coconut cream, sugar substitute and vanilla in a large mixing bowl.

Beat for 1 minute until fluffy and creamy. Set aside.

To assemble

Dollop coconut cream at the bottom of the glass jar. Add the sponge cake round on top and top with fresh berries. Repeat the steps, there will be enough to make two layers of each.

Top with more berries, or any of your favorite toppings such as coconut shavings.

Allow the parfaits to chill in the fridge for at least one hour, this will allow the flavors to merge together. Remove from the fridge a few minutes before serving to allow the coconut cream to taste smoother.

Did you make this recipe?

I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdot

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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