Gluten Free & Vegan Strawberry Shortcake

What better way to end vacation…trying one of the recipes from the Vegan Desserts in jars book I picked up from the village we were in.

I had to alter the flour to gluten free so that being said this can be made with regular flour as well.

Here we go…..

Preheat oven to 360. Take six tall skinny half-pint mason jars and lightly grease them. Place them on a rimmed backing sheet.


1 1/3 cups unbleached all-purpose flour (I used gluten free)

2/3 cup plus 2 tbsp. evaporated cane sugar divided.

1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 cup non-dairy milk of choice

1/2 tsp. mild vinegar

1/3 cup mild vegetable oil (I used EVOO)

2 tsp. vanilla extract

3 cups chopped fresh strawberries


In a small bowl, combine the flour, 2/3 cup sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk and vinegar. Add the oil and vanilla and whisk. Add the dry ingredients in two batches whisking until combined.

Fill each jar 1/4 of the way full with batter. Bake for 17-20 minutes or until a toothpick inserted comes out clean. While the cakes are baking combine the chopped strawberries and remaining sugar in a bowl. Mix, cover, and place in the refrigerator.

Let the cakes cool. Just before serving, carefully run a butter knife around the edge of each cake and carefully pull out of the jar. Cut in half horizontally. Place the bottom piece of cake back in the jar. Spoon in two tbsp. is strawberries and a large dollop of dairy free whipped cream (I bought vegan whipped cream at Whole Foods). Top with the second half of the cake and add another layer of berries and cream. Refrigerate until ready to serve.




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