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Strawberry Shortcake in a Jar: A Simple Twist on a Classic

Strawberry Shortcake in a Jar

Homemade buttermilk shortcake, macerated strawberries, and vanilla whipped cream are layered in six individual jars for a charming twist on classic strawberry shortcake.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold unsalted butter, cut into small pieces
  • 3/4 cup Buttermilk
  • 1 teaspoon Vanilla extract
For the Strawberries
  • 1 1/2 pounds Fresh strawberries, hulled and sliced
  • 1/3 cup Granulated sugar
  • 1 teaspoon Fresh lemon juice
For the Whipped Cream
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line a baking sheet with parchment paper.
  2. Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Cut in the cold butter until coarse crumbs form, then stir in the buttermilk and vanilla just until a soft dough forms.
  3. Turn the dough onto a lightly floured surface, pat it about 3/4 inch thick, and cut it into small rounds or squares. Place the pieces on the prepared baking sheet and bake for 12 to 15 minutes, until lightly golden.
  4. Cool the shortcake completely, then cut it into bite-size pieces that fit easily inside the jars.
  5. Combine the sliced strawberries, 1/3 cup granulated sugar, and lemon juice. Let the mixture stand for 15 to 20 minutes so the berries release some juice.
  6. Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
  7. Layer shortcake pieces, strawberries with their juices, whipped cream, and another layer of each in six jars. Finish each jar with whipped cream and a strawberry slice.
  8. Serve immediately or refrigerate for up to about 4 hours. Keep the jars chilled until serving.

Notes

Assemble shortly before serving for the best texture. Components may be refrigerated separately and layered within a few hours. Prepared pound cake, angel food cake, or yellow cake can replace the homemade shortcake; use approximately 12 ounces of cake cut into 1-inch cubes.