- 2 cups fresh strawberries, quartered
- 2 tbsp sugar
Sponge Cake Layer
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup powdered sugar
- 1 tbsp canola oil
- 1/2 cup almond milk
- 1/8 tsp almond extract
- 1 14-ounces can coconut cream, chilled
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- In a small bowl, toss the strawberries with the sugar. Set aside.
- Preheat oven to 350° F. Grease and flour one 10 inch round cake pan.
- In a large bowl, combine together all the dry ingredients. Slowly pour in the almond milk and whisk until no clumps remain. Stir in the almond extract and canola oil.
- Spread the batter into the prepared pan. Bake for about 25 minutes until golden brown. Let cool.
- Using a glass or cookie cutter, cut out eight 2-inch rounds. They must have the same diameter as your jars.
- Combine the coconut cream, powdered sugar and vanilla extract in a large mixing bowl.
- Beat for 30-40 seconds with a mixer until fluffy and creamy. Set aside.
- Dollop about 3 tablespoons of coconut cream in the bottom of the jar.
- Add a sponge cake round and top with fresh strawberries with some of their juice.
- Repeat the last steps to have two layers of each. Top with more strawberries, blueberries, chocolate chip, or your favorite toppings.
- Let sit in the fridge for at least one hour to let all the flavors merge together.
- Let sit on the counter about 15 minutes before serving to let the coconut cream become softer.
Nutritional information is a really rough estimate since you might not be using all the sponge cake layer or coconut cream.
Feel free to omit the almond extract and replace it with vanilla extract if you prefer.
- Serving Size: 1
- Calories: 547
- Sugar: 35.7g
- Fat: 34.7g
- Carbohydrates: 58.9g
- Fiber: 4.6g
- Protein: 5.7g