Gluten-Free Strawberry Shortcake Confetti Stack

For the Funfetti Cake Base

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum if needed)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil or vegan butter, melted
• ¾ cup cane sugar
• 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 6 tbsp water)
• 1 tsp vanilla extract
• ¾ cup unsweetened almond milk or oat milk
• ¼ cup rainbow sprinkles (gluten-free, soy-free, dairy-free)

For the Filling

• 1 cup strawberries, sliced
• 1 tbsp maple syrup or agave (optional, for macerating strawberries)
• 1 cup coconut whipped cream (store-bought or homemade)

For the Topping

• Dairy-free vanilla ice cream (like coconut, oat, or cashew-based)