Spicy Ginger and Berry Trifles | Murielle Banackissa

Ingredients

• 1 16oz container of strawberries (, rinsed, tops removed, and quartered)
• 1 6oz container of raspberries (, rinsed)
• 1 tsp coarse and freshly ground black pepper
• 1 thumb ginger (, peeled and thinly sliced)
• 1/4 cup maple syrup
• 2 tsp cornstarch
• 3/4 cups all-purpose flour
• 1/4 cup organic cane sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of sea salt
• 1/4 cup melted unsalted vegan butter
• 1/4 cup + 2 tbsp unsweetened plant based milk
• 1 1/2 tsp vanilla extract
• 3/4 tsp apple cider vinegar
• Cooking spray (or neutral cooking oil)
• 1 15oz coconut whipping cream ((see note))
• 3 tbsp icing sugar
• Strawberries (, for garnish, optional)
• Raspberries (, for garnish, optional)