Strawberry Shortcake Jars
Strawberry Shortcake Jars
Ingredients
For the Shortcakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream
For the Macerated Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 teaspoon lemon juice, optional
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcakes.
⏱️ 2 min
- 3
Add the cold cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Pour in the 1/2 cup heavy cream and mix gently with a fork until just combined. Be careful not to overmix. The dough will be shaggy.
⏱️ 2 min
- 5
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 3/4-inch thickness. Use a 2-inch round cutter (or a knife to cut squares) to cut out shortcakes. You should get about 8-10 small shortcakes. Place them on the prepared baking sheet.
⏱️ 5 min
- 6
Bake for 12-15 minutes, or until the shortcakes are golden brown on top and cooked through. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 400
- 7
While the shortcakes cool, prepare the strawberries. In a medium bowl, combine the sliced fresh strawberries, 1/4 cup granulated sugar, and optional lemon juice. Stir gently and let them sit for at least 15 minutes to macerate, releasing their juices.
⏱️ 15 min
- 8
Prepare the whipped cream. In a chilled large bowl, using an electric mixer, beat the 1 1/2 cups cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Be careful not to overbeat, or it will turn to butter.
⏱️ 5 min
- 9
To assemble the jars, break each cooled shortcake into 2-3 pieces. Place a layer of shortcake pieces at the bottom of each of your four half-pint (8 oz) mason jars. Top with a spoonful of macerated strawberries and some of their juice. Add a generous dollop of whipped cream.
⏱️ 5 min
- 10
Repeat the layers: more shortcake pieces, strawberries, and finish with a final layer of whipped cream. Garnish with a whole strawberry or a few extra slices if desired. Serve immediately or chill for up to 2 hours.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Jars
Ingredients
For the Shortcakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream
For the Macerated Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 teaspoon lemon juice, optional
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcakes.
⏱️ 2 min - 3
Add the cold cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Pour in the 1/2 cup heavy cream and mix gently with a fork until just combined. Be careful not to overmix. The dough will be shaggy.
⏱️ 2 min - 5
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 3/4-inch thickness. Use a 2-inch round cutter (or a knife to cut squares) to cut out shortcakes. You should get about 8-10 small shortcakes. Place them on the prepared baking sheet.
⏱️ 5 min - 6
Bake for 12-15 minutes, or until the shortcakes are golden brown on top and cooked through. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 400 - 7
While the shortcakes cool, prepare the strawberries. In a medium bowl, combine the sliced fresh strawberries, 1/4 cup granulated sugar, and optional lemon juice. Stir gently and let them sit for at least 15 minutes to macerate, releasing their juices.
⏱️ 15 min - 8
Prepare the whipped cream. In a chilled large bowl, using an electric mixer, beat the 1 1/2 cups cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Be careful not to overbeat, or it will turn to butter.
⏱️ 5 min - 9
To assemble the jars, break each cooled shortcake into 2-3 pieces. Place a layer of shortcake pieces at the bottom of each of your four half-pint (8 oz) mason jars. Top with a spoonful of macerated strawberries and some of their juice. Add a generous dollop of whipped cream.
⏱️ 5 min - 10
Repeat the layers: more shortcake pieces, strawberries, and finish with a final layer of whipped cream. Garnish with a whole strawberry or a few extra slices if desired. Serve immediately or chill for up to 2 hours.
⏱️ 5 min