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