strawberry shortcake parfait..yummmm

So I had a (better) version of this at Native Foods the other day and decided to come home and try to recreate it. And semi-surprisingly it actually came out delicious!

'sponge' CAKE:
1 tsp cornstarch
1/3 cup vegan milk (I used vanilla almond milk but it doesnt matter)
3/4 cup sugar
pinch salt
1 tsp vanilla extract (I probably put a little more in)
1/3 cup canola oil
1 cup cold water
2 cup flour
3 tsp baking powder

-Preheat oven to 375 degrees. Lightly coat one 11 by 13 inch cake pan with oil or butter, then lightly dust with a little flour.
-In a large mixing bowl whisk the corn starch and the vegan milk until frothy
-add the oil, water, sugar, salt, and vanilla --> mix well
-sift in the baking powder and flour and mix thoroughly with other ingredients
-pour batter into baking pan and bake for about 20 mins or until done (tooth pick should come out clean but it wont really brown up and its better to under cook because your about to make a mushy parfait and you want this to resemble sponge cake so you dont want crunchy bits!

CUSTARD:
1/3 cup sugar
pinch of salt
2 tbsps cornstarch
1.5 cups vegan milk (I used soy)
1 tsp vanilla extract
1 tsp almond extract
1 tbsp earth balance butter

-combine sugar, salt, and cornstarch in a saucepan, add milk and whisk together
-bring the mix to a light boil over medium heat while whisking constantly.
-lower to a simmer and whisk until thickened about 5 mins
-remove from heat and add earth balance and both extracts.
-pour into a bowl and let cool (it will continue to thicken as it cools)

OR
-vanilla almond milk (this is a healthier alternative and honestly I think tasks just as good but it looks less fancy)

STRAWBERRIES:
-as many strawberries as you can afford :)
-toss in a little sugar if you want (its still good if you dont)

ASSEMBLE:
layer cake, custard, and berries in a clear glass and serve! OR if using almond milk, layer cake and berries and pour almond milk over the top --> either way enjoy!