Strawberry Shortcake Pots
For the Shortcake:
- 120g of Ground Almonds
- 45ml of Melted Coconut Oil
- 30ml of Maple Syrup
- Pinch of Sea Salt
For the Cream:
- 400g of Coconut Yoghurt (I use Coyo)
- 30ml of Maple Syrup or Honey
- 300g of Strawberries
These are so gorgeous for summery barbeques and long days in the garden. The shortcake layer is irresistibly crumbly and tastes so perfect with the classic strawberries and cream combo. All the bits can be made ahead of time but they’re best served assembled on the day.
Preheat the oven to 180’C.
Add all of the shortcake ingredients to your food processor and blend on high until well combined.
Press the mixture very firmly into a small baking tin lined with parchment paper and bake for about 12 minutes until golden and starting to crisp. Set aside on a wire rack to cool.
Add the coconut yoghurt to a large bowl the maple syrup. Use an electric whisk to whisk it for a few minutes until whipped and airy.
Chop most of the strawberries into small slices, keeping a few back for the tops, and fill the bottom of each serving jar. Add a dollop of cream on top.
Use your hands to crumble the cooled shortcake into small chunks and crumbs. Sprinkle a generous layer into each jar. Add another layer of cream and top with a whole strawberry before serving.