Strawberry Shortcake Jars

Preheat the oven to 350F and grease a loaf pan. In a bowl, combine the gluten-free flour, almond flour, baking powder, and sea salt, stirring until well-combined. In a separate bowl, mix the eggs, maple syrup, full-fat coconut milk, and lemon juice until uniform. Add the wet mixture to the dry ingredients and mix until a uniform batter forms. Pour the batter into the greased loaf pan and bake for 40-45 minutes. Let the shortcake cool completely.

To assemble the strawberry shortcake jars: In alternating layers, stack slices of the prepared gluten-free shortcake, a few spoonfuls of strawberry jam, and one container of coconut yogurt.