If you’re craving a sweet treat that feels both homey and utterly charming, Strawberry Shortcake In A Jar is your answer! Imagine buttery brown sugar biscuits, juicy sugared berries, and clouds of fresh whipped cream tucked into portable jars—it’s the ultimate picnic-perfect dessert and just as irresistible at home.
Why You’ll Love This Recipe
- Portable and Mess-Free: Everything is layered into jars, making Strawberry Shortcake In A Jar the perfect on-the-go dessert for picnics, parties, or summer cookouts.
- Perfect Balance of Textures: Fluffy brown sugar biscuits, tender strawberries, and freshly whipped cream are a trio that tastes like sunshine in every bite.
- Make-Ahead Friendly: You can prep all the elements in advance and assemble in minutes whenever cravings strike.
- Customizable for Any Crowd: From portion size to creative toppings, these adorable jars can easily be tailored for dietary needs or taste preferences.
Ingredients You’ll Need
The beauty of Strawberry Shortcake In A Jar is in its simplicity: a handful of pantry staples and fresh strawberries are all you need. Each element plays a crucial role, from the rich biscuits to the sweet macerated berries and pillowy cream!
- All Purpose Flour: The foundation for those tender, golden biscuits—use unbleached for best texture.
- Baking Powder & Baking Soda: A duo for light, fluffy biscuits that rise sky-high.
- Light Brown Sugar: Adds a subtle caramel sweetness and extra softness to the biscuits.
- Salt: Just a teaspoon brings out the flavors of every ingredient.
- Cold Unsalted Butter: Chilled butter creates gorgeous, flaky layers when cut into the dough.
- Buttermilk: Adds beautiful tang and moisture—if you don’t have buttermilk, you can use a homemade substitute with milk and a splash of lemon juice.
- Fresh Strawberries: Peak-season berries taste best, but any ripe strawberries will work here.
- Granulated Sugar: For macerating the berries and sweetening the whipped cream, bringing everything together.
- Heavy Whipping Cream: Use very cold cream for best results—homemade whipped cream is a must for that classic, dreamy topping.
Variations
There’s endless room to play with Strawberry Shortcake In A Jar! Whether you swap in different fruits, update the biscuit style, or adjust for allergies, you can make it truly your own for any occasion or need.
- Use Pound Cake or Store-Bought Cake: Swap the homemade biscuits for pound cake, angel food cake, or even gluten-free options if you’d rather skip baking.
- Berry Medley: Mix in blueberries, raspberries, or blackberries with the strawberries for a colorful, sweet-tart twist.
- Dairy-Free Whipped Cream: Use coconut cream or your favorite plant-based whipping cream for a completely dairy-free dessert.
- Boozy Berries: Macerate the berries with a tablespoon of orange liqueur or a splash of balsamic for a sophisticated grown-up layer.
How to Make Strawberry Shortcake In A Jar
Step 1: Macerate the Strawberries
Start by gently hulling the strawberries—remove the leafy tops, then halve or quarter larger berries as needed. Sprinkle them with two tablespoons of sugar and give them a good stir in a large bowl. Let them sit while you prep the biscuits; the berries will become syrupy and outrageously fragrant!
Step 2: Make the Brown Sugar Biscuits
In a large mixing bowl, stir together flour, baking powder, baking soda, brown sugar, and salt. Add cold, sliced butter and use a pastry blender or two knives to cut it in until your mixture looks like coarse crumbs with pea-sized bits of butter. Gradually mix in just enough buttermilk to create a soft, shaggy dough—careful not to overwork it! Divide the dough into four rustic mounds on a baking sheet, chill them in the freezer for a few minutes, then bake until golden and springy.
Step 3: Whip the Cream
Just before assembling, whip the cold heavy cream with sugar in a stand mixer or with a handheld whisk until those magical stiff peaks form. Watch it closely—stop once you can turn the whisk upside down and the whipped cream stands tall. Nothing beats fresh homemade whipped cream!
Step 4: Assemble the Strawberry Shortcake In A Jar
Time for the fun part! Cut the slightly cooled biscuits into cubes and begin layering: start with half of the biscuit cubes at the bottom of each jar, then add a hearty spoonful of whipped cream, followed by a layer of juicy strawberries. Repeat the layers until you reach the top, finishing with an extra dollop of cream and a berry or two for good measure. Each jar is a miniature celebration of summer flavors!
Pro Tips for Making Strawberry Shortcake In A Jar
- Super-Chilled Butter is Key: Keep your butter as cold as possible for the flakiest, most tender biscuits—try freezing it for 10 minutes before cutting it in!
- Let the Strawberries Sit: Don’t rush the maceration; giving your strawberries enough time to release their juices will create a sweet, syrupy sauce that seeps into every layer.
- Layer Neatly for Show-Stopping Jars: Use a piping bag (or zip-top bag with the tip cut off) to add whipped cream in clean layers for the prettiest presentation.
- Assemble Just Before Serving: Keep all your components separate until you’re ready to devour—this keeps the biscuits fluffy and prevents any soggy layers!
How to Serve Strawberry Shortcake In A Jar
Garnishes
Take your Strawberry Shortcake In A Jar over the top with extra strawberry slices, a dainty mint leaf, or a sprinkle of lemon zest for bright color and freshness. If you’re feeling fancy, a little drizzle of melted white chocolate is never a bad idea either!
Side Dishes
This dessert shines on its own, but if you’re bringing it to a potluck or summer barbecue, pair it with a simple fruit salad, sparkling lemonade, or a cheese platter for a balanced sweet-and-savory menu.
Creative Ways to Present
Go beyond the classic mason jar by serving the shortcakes in stemless wine glasses, tiny ramekins, or even rustic teacups—presentation is half the fun! Line up a tray of jars for birthdays, picnics, or wedding showers and watch them disappear.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is honestly rare!), tightly cover each jar and refrigerate. The biscuits will soften over time, soaking up all that glorious strawberry juice and cream—but they’ll still taste delicious up to 24 hours later.
Freezing
Biscuits can be made ahead and frozen for up to two months—just thaw at room temperature before assembling. Skip freezing assembled jars, as strawberries and cream don’t thaw well, and the texture just won’t be the same.
Reheating
If you love a slightly warm biscuit, gently reheat individual biscuit cubes in a low oven (or the microwave for a few seconds) before assembling your Strawberry Shortcake In A Jar. Just let them cool to lukewarm so the whipped cream doesn’t melt!
FAQs
-
Can I use store-bought cake or biscuits instead of homemade ones?
Absolutely! This recipe is all about convenience and fun. Store-bought pound cake, angel food cake, or even pre-made biscuits will work beautifully and save you time—just cube and layer as directed.
-
How far in advance can I assemble the Strawberry Shortcake In A Jar?
For best results, assemble your jars right before serving. If you need to prep ahead, keep the biscuits, strawberries, and whipped cream chilled and separate. Layer everything together up to 1 hour before serving for optimal texture.
-
Can I make this recipe gluten-free or vegan?
Definitely! Substitute your favorite gluten-free baking mix for the biscuits or use a gluten-free cake. For a vegan version, use plant-based butter, coconut whipped cream, and a splash of non-dairy milk with lemon juice in place of buttermilk.
-
What size jars work best for assembling the shortcakes?
Half-pint (8-ounce) wide-mouth jars are the sweetest size for individual servings—you’ll get beautiful layers and just the right ratio of biscuit, berries, and cream. Smaller jars work for parties, and larger ones are perfect for a double helping!
Final Thoughts
There’s just something magical about Strawberry Shortcake In A Jar—simple ingredients, stunning layers, and that nostalgic flavor everyone loves. Whether you’re whipping them up for a celebration or spoiling yourself on a sunny afternoon, I know you’ll fall in love with every spoonful. Give it a try and make some sweet memories!
Print
Strawberry Shortcake In A Jar Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Category: Desserts and Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet and delightful Strawberry Shortcake In A Jar, a charming twist on a classic dessert that is perfect for any occasion.
Ingredients
Biscuits with Brown Sugar:
- 1 cup All Purpose Flour
- 2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 2 Tbsp Light Brown Sugar
- 1 tsp Salt
- 4 Tbsp (1/2 stick) cold Unsalted Butter
- 1/2 –3/4 cup Buttermilk
Strawberries:
- 1 pint of Fresh Strawberries (about 2 cups)
- 2 Tbsp Granulated Sugar
Whipped Cream:
- 1 cup of very cold Heavy Whipping Cream
- 2 Tbsp Granulated Sugar
Instructions
- Prepare the Strawberries: Cut the tops off the strawberries, and leave whole if they are small or cut in half or quarters if they are large. Place the strawberries in a large bowl and add the two Tbsp of granulated sugar and let sit while you make the biscuits.
- Make the Biscuits: Heat oven to 450 degrees. In a large bowl, combine the 1 cup of flour, 2 tsp baking powder, 1/8 tsp baking soda, 2 Tbsp light brown sugar, and 1 tsp salt. Cut the 1/2 stick of unsalted butter into thin slices and add to the bowl of dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until the butter pieces are pea sized. Add the buttermilk, starting with 1/2 cup. Divide the dough into four pieces and drop onto a baking sheet. Bake for 10 to 15 minutes.
- Make the Whipped Cream: Mix the cream and 2 Tbsp of granulated sugar until stiff peaks form.
- Assemble the Strawberry Shortcake: Cut the biscuits into cubes, place half the cubes in jars, add whipped cream, then strawberries. Repeat until jars are filled.
Notes
- If you want, you may use store bought cake instead of biscuits.
Nutrition
- Serving Size: 1
- Calories: 526
- Sugar: 25
- Sodium: 927
- Fat: 34
- Saturated Fat: 21
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
- Cholesterol: 99
