Get the Recipe:
Strawberry Shortcake Jars
Layers of homemade vanilla cake, juicy macerated strawberries, and stabilized whipped cream come together in these easy strawberry shortcake jars. They’re perfect for summer entertaining, make-ahead desserts, and enjoying fresh strawberry season.
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
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and line a 9x13-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.
Medium peaks should stand up when you lift the beaters but gently curl over at the tips. The whipped cream should look smooth and fluffy, not stiff or grainy.
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.
Add whipped cream carefully with a spoon or use a piping bag.
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.
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