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Strawberry shortcake in a jar

Course Dessert
Cuisine American
Keyword dessert in a jar, mason jar desserts, strawberry recipes, summer dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Homemade shortcakes layered in jars with lemony berries and fresh whipped cream. Serve right away.

Ingredients

Shortcake

  • 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

Macerated mixed berries

  • 3 pints fresh berries (strawberries hulled and chopped)
  • 1 tablespoon lemon juice
  • 1/3 cup sugar

Homemade whipped cream

  • 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

Serving: 291g | Calories: 652kcal | Carbohydrates: 53g | Protein: 8.7g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 0.9g | Cholesterol: 200mg | Sodium: 528mg | Potassium: 328mg | Fiber: 3.3g | Sugar: 25g | Vitamin A: 1741IU | Vitamin C: 74mg | Calcium: 191mg | Iron: 2.6mg

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.