Name: Strawberry shortcake in a jar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter (cubed); 2 eggs (lightly beaten); 1/2 cup cold heavy whipping cream; 1 egg beaten with 2 tablespoons milk for egg wash; 3 pints fresh berries (strawberries hulled and chopped); 1 tablespoon lemon juice; 1/3 cup sugar; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 1/4 cup powdered sugar

Directions

Heat the oven to 400°F and cover a sheet pan with parchment.
Sift the flour, sugar, baking powder, and salt into a mixer bowl. With the paddle on low, work in the butter until the pieces are pea size. Pour in the eggs and cream, already combined, and mix just until blended; the dough will be sticky.
On a floured surface, roll the dough 1/2 inch thick and cut about 16 shortcakes with a 2-inch cutter. Brush the tops with egg wash and sprinkle with sugar. Bake for 15–20 minutes, until browned and cooked through, and let them cool on the pan.
Toss the berries with the lemon juice and sugar, then let them sit for 1–2 hours, stirring once or twice.
Whip the cream, powdered sugar, and vanilla on medium until fluffy but still soft, taking care not to overmix. Scoop it into a piping bag fitted with a star tip.
Split each shortcake in half. Build each jar in layers of shortcake half, berries, and whipped cream, then repeat. Top with a shortcake lid, more whipped cream, and a few extra berries. Serve right away.

Notes

Prep 15 min, cook 20 min. For a make-ahead fridge version, keep components separate and assemble just before serving (shortcake goes soggy).

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; cold heavy whipping cream counted as heavy cream, heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.

Strawberry Shortcake in a Jar