Strawberry Shortcake in a Jar | Oregonian Recipes

Ingredients

• 3 tablespoons coconut oil, melted and slightly cooled, plus more for the pan
• 1/2 cup almond milk, unsweetened and unflavored
• 1/2 teaspoon apple cider vinegar
• 3/4 cup gluten-free all-purpose bakery flour blend (such as Bob's Red Mill)
• 1/4 cup cane sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled
• 2 tablespoons cane sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon chia seeds
• 1 cup raw cashews, soaked for 4 hours and drained
• 1/4 teaspoon Himalayan sea salt
• 1/2 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of Himalayan sea salt
• Four 8-ounce Mason jars
• 1 cup Cashew Whipped Cream
• Chopped fresh strawberries (optional)