These strawberry shortcake jars are an easy make-ahead dessert with layers of tender vanilla cake, juicy strawberries, and fluffy stabilized whipped cream. They’re simple to assemble, easy to serve, and perfect for summer parties, picnics, or whenever fresh strawberries are in season.
If you love classic strawberry shortcake, you’ll love this fun individual version. These strawberry shortcake jars layer soft homemade vanilla cake, sweet strawberries, and creamy stabilized whipped cream into perfectly portable desserts.
They’re every bit as delicious as traditional strawberry shortcake, but serving them in jars makes them ideal for entertaining, picnics, cookouts, and make-ahead desserts. The cake absorbs just enough of the strawberry juices to become wonderfully tender while the whipped cream stays light and fluffy thanks to a simple cream cheese stabilization.
Serving strawberry shortcake in jars isn’t just fun, it also helps the cake soak up the strawberry juices while keeping every bite perfectly balanced with berries and whipped cream.
Whether you’re hosting friends or simply want an easy summer dessert waiting in the refrigerator, these little jars are always a hit. If you’re looking for the traditional version, be sure to try my classic strawberry shortcake with tender biscuits, fresh strawberries, and whipped cream.
Why You’ll Love These Strawberry Shortcake Jars
- Perfect for make-ahead entertaining. Assemble the jars in advance and refrigerate until you’re ready to serve.
- Individual servings. No slicing or serving required — everyone gets their own perfectly layered dessert!
- Homemade from scratch. The tender vanilla cake is easy to make and tastes so much better than store-bought alternatives.
- Fresh summer flavor. Sweet strawberries and lightly sweetened whipped cream let the fruit shine.
- Easy to customize. Change the fruit, use different jars or glasses, or add your favorite garnishes.
Key Ingredients
- Fresh strawberries provide the juicy, sweet filling that gives these desserts their classic flavor. Letting them sit with sugar creates a light syrup that softens the cake beautifully.
- Sour cream keeps the vanilla cake moist and tender while adding just a hint of richness.
- Cream cheese stabilizes the whipped cream so it stays fluffy and holds its shape, making these jars ideal for making ahead.
- Vanilla extract flavors every layer, tying the cake, strawberries, and whipped cream together.
How to Make Strawberry Shortcake Jars
Bake the cake.
This simple vanilla cake is sturdy enough to hold up to the juicy strawberries while staying soft and tender. Bake it in a 9×13-inch pan, let it cool completely, and cut it into bite-sized cubes for easy layering.
Macerate the strawberries.
Toss the sliced strawberries with sugar, lemon juice, and vanilla, then let them rest until they’re juicy. The syrup they create is just as important as the berries — it lightly soaks into the cake and gives every layer fresh strawberry flavor.
Make the stabilized whipped cream.
Beating cream cheese with the whipped cream creates a light, fluffy topping that holds its shape much better than regular whipped cream. That means these jars can be assembled ahead of time without the cream deflating.
Layer the jars.
Start with cake, then spoon over a little of the strawberry juices before adding berries and whipped cream. Repeat the layers until the jars are nearly full, finishing with whipped cream and a few berries for a simple garnish.
Let the layers come together.
Before serving, let the assembled jars rest for about 30 minutes so the cake can absorb some of the strawberry juices. The result is a dessert that’s perfectly balanced in every bite — soft cake, juicy berries, and creamy whipped cream.
Tips for Success
- Don’t over-pack the cake. Gently press the cake cubes into the jars so they fit snugly, but leave enough space for the juices to soak in.
- Use some of the strawberry juices. A small spoonful over each cake layer adds moisture and flavor without making the cake soggy. If you’d like more tips for getting the juiciest berries, see my guide to making macerated berries.
- Pipe or spoon the whipped cream carefully. A piping bag makes the cleanest layers, but a spoon works well, too.
- Choose wide-mouth jars or glasses. Straight-sided jars make layering easier and show off the beautiful layers.
- Adjust the sweetness. Taste your strawberries before assembling. If they’re especially sweet, you may need a little less sugar; if they’re tart, add a bit more.
- Serve slightly chilled. If you’ve refrigerated the jars overnight, letting them sit at room temperature for 10 to 15 minutes softens the cake and whipped cream just enough for the best texture.
Variations
- Swap the strawberries for blueberries, peaches, raspberries, or a mixed berry combination.
- Add a little lemon zest to the whipped cream for a brighter citrus note.
- Prefer a richer topping? Try these jars with my mascarpone whipped cream.
- Garnish with fresh mint or crushed shortbread cookies before serving.
- Serving a crowd? My strawberry shortcake cake has all the same fresh flavors in a beautiful single-layer cake that’s perfect for celebrations.
Storage
Cover and refrigerate the assembled jars for up to 2 days. The cake will continue to soften as it sits, making the dessert even more cohesive, although the best texture is within the first 24 hours.
The cake can also be baked a day ahead, and the strawberries and whipped cream can be prepared separately before assembling.
I don’t recommend freezing the assembled jars.
A Classic Summer Dessert, Made Easy
These strawberry shortcake jars are everything we love about classic strawberry shortcake in an easy individual dessert. With layers of homemade vanilla cake, juicy strawberries, and fluffy stabilized whipped cream, they’re simple enough for a weeknight treat but pretty enough for summer gatherings.
If you make them, I’d love to hear what you think! Leave a comment below, or share a photo and tag Bake or Break on social media so I can see your beautiful desserts.
More Strawberry Desserts
Strawberry Shortcake Jars
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (113 g) sour cream
- 2 teaspoons vanilla extract
- ½ cup (120 ml) milk
For the strawberries:
- 1 ½ pounds (680 g) fresh strawberries, hulled and sliced
- ¼ cup (50 g) granulated sugar , adjust to taste
- 1 to 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
For the whipped cream:
- 4 ounces (113 g) cream cheese, softened
- ½ cup (55 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 ½ cups (360 ml) heavy cream
Recommended Products
Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
- Spread the batter evenly in the prepared pan. Bake 22 to 28 minutes, or until a pick inserted into the center comes out clean.
- Cool completely, then cut into 1-inch cubes.
To make the strawberry filling:
- Toss together the strawberries, sugar, lemon juice, and vanilla.
- Let sit 20 to 30 minutes until juicy.
To make the whipped cream:
- Using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add the confectioners’ sugar, vanilla, and salt, and mix until creamy.
- Pour the cold heavy cream into the bowl with the cream cheese mixture. Start beating on low speed to combine, then increase to high speed. Continue whipping until medium peaks form.
To assemble:
- Add a layer of cake cubes to 6- or 8-ounce jars or glasses, gently pressing them down to fit snugly in the jar. It’s fine to break or tuck pieces as needed to fill in gaps, but avoid packing the cake too tightly.
- Spoon a little strawberry juice over the cake. (Just enough to moisten.)
- Add a layer of strawberries, followed by a layer of whipped cream.
- Repeat layers once or twice depending on jar size. (You may not need all of the cake, depending on how full you layer the jars.)
- Top with whipped cream and a few berries to finish before serving.
Notes
- Wide-mouth 8-ounce jars make layering easiest, but any 6- to 8-ounce jars or dessert glasses will work. Your number of servings can vary depending on the size of your jars and how you add the layers.
- You may not need all of the cake, depending on the size of your jars and how generously you layer them.
- Spoon just a little of the strawberry juices over each cake layer to moisten it without making it soggy.
- The whipped cream can be spooned into the jars or piped for cleaner-looking layers.
- For the best texture, let the assembled jars rest for about 30 minutes before serving. If refrigerated overnight, let them stand at room temperature for 10 to 15 minutes before serving.
