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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcakes.

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.

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.

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.

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.

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.

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.

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.

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.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcakes.

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.

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.

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.

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.

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.

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.

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.

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.
