Quick Facts
Time: ~1 hr 1 min • Yield: 12 small jars • Skill: Easy • Method: Baking + Layering • Diet: Vegetarian
Introduction
Strawberry Shortcake cravings hit hard when you want something sweet, tidy, and totally portable—and these mason jar parfaits fix that in the most delightful way. Imagine tender shortcake baked in a thin sheet, punched into cute rounds, and layered with juicy strawberries and clouds of whipped cream. The texture is the dream: soft cake, juicy fruit, and a creamy finish. They’re perfect for spring parties, picnics, bake-sale tables, or portion-controlled weeknight treats. Because everything’s layered into jars, you can prep ahead, twist on the lids, and hand them out at the table or tuck them into a cooler for road trips. If you love Strawberry Shortcake Treats or the clean, pastel Strawberry Shortcake Aesthetic, you’ll love how these little stacks look as much as they taste. Keep it classic or riff with flavors for birthdays and showers—these are as photogenic as they are delicious.
Love these jarred layers? Check out more Strawberry Shortcake recipes for picnics, parties, and weeknight treats.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap cake, dairy, or fruit with what’s in your fridge.
- Balanced flavor: sweet berries, rich cream, soft vanilla shortcake.
- Great leftovers: jars hold up well; layers stay tidy.
Easy Strawberry Shortcake Parfaits (Mason Jar, 1 Hour)
- Total Time: 1 hour 1 minute
- Yield: 12 small jars (8–10 oz)
- Diet: Vegetarian
Description
Strawberry Shortcake cravings hit hard when you want something sweet, tidy, and totally portable—and these mason jar parfaits deliver. A tender vanilla shortcake is baked as a thin sheet, punched into cute rounds, and layered with juicy strawberries and fluffy whipped cream. The texture is the dream: soft cake, syrupy berries, and a creamy finish in every spoonful. They’re perfect for spring parties, picnics, bake-sale tables, or portion-controlled weeknight treats. Because everything’s assembled in jars, you can prep ahead, twist on the lids, and hand them out with zero mess—great for travel or serving a crowd. Keep it classic, add lemon zest, or swap in mixed berries for a fun twist. However you build them, these little stacks look as good as they taste—and they hold up beautifully in the fridge for easy make-ahead dessert.
Ingredients
SHORTCAKE (SHEET-PAN STYLE)
– 1/3 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– 1/4 tsp fine salt
– 1 3/4 cups all-purpose flour
– 2 tsp baking powder
– 1/2 cup milk
– 1/3 cup sour cream
FOR LAYERING
– 2 cups sliced fresh strawberries (about 1 lb), lightly sweetened to taste
– 2–3 cups lightly sweetened whipped cream (or stabilized whipped cream)
– 12 small mason jars (8–10 oz)
Instructions
1) Prep: Heat oven to 350°F (175°C). Line a half-sheet pan with parchment.
2) Cream: Beat butter + sugar until light and fluffy, 2–3 minutes.
3) Add egg + vanilla: Mix until smooth.
4) Combine dry: Whisk flour, baking powder, and salt.
5) Mix batter: Add dry mixture in 2–3 additions, alternating with milk. Fold in sour cream just until combined.
6) Bake: Spread batter in an even thin layer on the prepared pan. Bake 16–17 minutes, until the top springs back and a tester comes out clean.
7) Cool: Cool completely.
8) Cut rounds: Punch out circles sized to your jars (about 2½-inch). Save scraps for snacking or extra layers.
9) Sweeten berries: Toss strawberries with a little sugar. Rest 10–15 minutes to get syrupy.
10) Layer jars: In each jar add cake round → strawberries → whipped cream; repeat once more if you have room.
11) Finish: Top with a final swirl of whipped cream. Serve right away or chill.
Notes
– Make-ahead: Bake cake and slice berries up to 1 day ahead (cake wrapped at room temp; berries chilled).
– Best texture: Assemble a few hours ahead, but add the final whipped-cream crown right before serving.
– Storage: Refrigerate covered 2–3 days (cake gradually absorbs juices).
– Substitutions: Angel food or pound cake works; lemon zest brightens; coconut whipped cream for dairy-free; GF all-purpose blend for gluten-free.
– Troubleshooting: If layers get watery, drain some berry juice before layering; if cake is dry, spoon a little berry syrup between layers.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking + Layering
- Cuisine: American
Ingredients
Shortcake (sheet-pan style):
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 tsp fine salt
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup milk
- 1/3 cup sour cream
For layering:
- 2 cups sliced fresh strawberries (about 1 lb), lightly sweetened to taste
- 2–3 cups lightly sweetened whipped cream (or stabilized whipped cream)
- 12 small mason jars (8–10 oz)
What each ingredient does:
- Butter: richness and tender crumb.
- Sugar: sweetness + browning.
- Egg: structure and moisture.
- Vanilla: classic shortcake aroma.
- Salt: sharpens flavor.
- Flour: body for the cake.
- Baking powder: reliable lift.
- Milk + sour cream: moisture and tenderness.
- Strawberries: juicy, bright acidity.
- Whipped cream: creamy finish and visual height.
Must-have vs flexible: shortcake + strawberries + cream are must-haves; sugar amount, jar size, and dairy style are flexible.
Pro tip: Use low-sodium or plain ingredients so you can season sweetness at the end without it turning cloying.
Substitutions & Swaps
- Aromatics/Flavor: add lemon zest to batter or berries; a drop of almond extract gives a bakery vibe.
- Cake Base: swap in angel food cake or pound cake; store-bought works in a pinch.
- Fruit: mix raspberries for a Raspberry Shortcake moment; or use mixed berries.
- Dairy/Fats: coconut whipped cream for dairy-free; Greek yogurt folded with cream for tang.
- Diet swaps: gluten-free all-purpose blend for the cake; plant-based whipped topping for dairy-free.
- Budget/time savers: use store-bought cake; pre-slice berries.
Want a different base? Browse our Cake Recipes for pound cake, sponge, or angel food options that layer beautifully.
Equipment Notes
A half-sheet pan makes a thin cake that bakes quickly and punches into tidy rounds. A 2½-inch biscuit cutter fits most small jars; a knife works if you don’t have cutters. Use 8–10 oz mason jars with lids. Parchment helps release the cake; a small offset spatula is nice but not essential.
Step-by-Step
- Prep & Heat (why): Heat oven to 350°F and line a half-sheet pan; lining keeps the thin cake from sticking.
- Cream: Beat butter and sugar until fluffy to build air and tenderness.
- Egg & Vanilla: Mix until smooth; avoid over-beating to keep crumb soft.
- Dry + Wet: Whisk flour, baking powder, salt; add alternately with milk, then sour cream for moisture.
- Spread & Bake: Spread into a thin, even layer; bake 16–17 minutes until the top springs back and a tester is clean. Doneness cue: edges just golden; center set.
- Cool: Cool fully so rounds cut cleanly.
- Cut Rounds: Punch out circles to fit your jars; trim scraps for snacking or extra layers.
- Sweeten Berries: Toss strawberries with a little sugar; rest 10–15 minutes to get those syrupy juices.
- Layer: In each jar: cake round → spoon of strawberries → swirl of whipped cream; repeat.
- Finish: Crown with whipped cream. Taste & adjust: if berries need brightness, add a squeeze of lemon. Rest 5 minutes so juices settle before serving.
Make-Ahead, Storage & Reheating
Bake the shortcake and slice strawberries up to a day ahead; keep cake wrapped at room temp and berries chilled. Assemble up to several hours ahead; for best texture, add the final whipped cream swirl right before serving. Jars keep 2–3 days refrigerated, though cake gradually absorbs juices. Not ideal for freezing once assembled; freeze the baked shortcake separately (up to 3 months), then thaw and layer later.
How to Lighten / Make It Creamy
Lighten: Use angel food cake or substitute half the whipped cream with Greek yogurt. Add extra sliced strawberries for volume.
Creamy: Fold mascarpone into whipped cream or add a spoon of vanilla yogurt; for silkiness, whisk in a splash of evaporated milk (off heat) when whipping.
Toppings, Garnishes & Finishes
- Crunch: toasted almonds or cookie crumbs.
- Fresh: mint leaves or lemon zest.
- Tang/Heat: a splash of lemon juice or a tiny pinch of chili flakes on the berries.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with mini glasses of sparkling water and citrus, or pour a light, crisp white if pairing with drinks. Simple sides: a bowl of extra berries, or shortbread cookies.
Scaling the Recipe
To double, bake two sheet pans or one thicker cake and extend bake time slightly; cool quickly on a rack. Halve easily by baking in a quarter-sheet pan. Keep the jar fill ratio the same to avoid soggy layers.
Nutrition & Dietary Notes
Each jar offers fruit plus a moderate portion of cake and cream—balanced for a dessert. Gluten and dairy are present; use GF flour and dairy-free whipped topping if needed.
Troubleshooting
- Too salty/sweet: balance with lemon juice or reduce added sugar in whipped cream.
- Bland berries: add a pinch of sugar + lemon zest; let sit longer.
- Too watery: drain excess strawberry juices or reduce the amount per layer.
- Overbaked cake: add a little extra syrupy berry juice between layers for moisture.
FAQs
Can I use frozen or precut berries? Yes—thaw and drain well; precut is fine if fresh.
Best cake swap? Angel food cake for airy, pound cake for rich.
How do I keep it from drying out? Don’t overbake; cover jars and chill; add final cream just before serving.
Dairy-free or gluten-free? Use plant-based whipped topping and GF flour/cake.
How long does it keep? 2–3 days covered and chilled; best day-of.
Variations
- Lemony Herb: Lemon zest in berries; finish with chopped mint.
- Spicy Chipotle: A dot of chipotle honey with berries; finish with lime.
- Creamy Parmesan (savory riff for fun): Not for dessert service here—stick to sweet! Instead try a Creamy Vanilla finish with a little mascarpone.
Chef Notes / Test Kitchen Tips
What moved the needle most: letting berries rest until syrupy—those juices soak into the cake just enough without turning it soggy. Target a bake window of 16–17 minutes; don’t wait for deep browning or it’ll dry.
Conclusion
These mason jar Strawberry Shortcake parfaits solve dessert on busy nights, look party-ready, and taste like summer. They keep nicely for a couple of days, which makes them ideal for meal-prep desserts. Twist on a lid, stash in the fridge, and tag your creation the next time you serve them at a picnic or birthday.
For more sweet ideas that travel well, save our Dessert Recipes to plan your next make-ahead treat.
