Strawberry Shortcake In A Jar

5 from 1 vote

This Strawberry Shortcake In A Jar is a beautiful mason jar dessert that's a fun twist on the classic strawberry shortcake and makes a great single serve treat.

Prep Time30

Cook Time28

Cool Time1

Total Time1 58

Servings: jars

Author: Miranda Couse

Ingredients

Cake

1 tablespoon vegetable oil
1/2 cup butter room temperature
5 ounces cream cheese room temperature
1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
4 large eggs
1 teaspoon vanilla extract

Strawberries

1 pound (about 2 3/4 cups) fresh strawberries sliced
2 tablespoons granulated sugar

Whipped Cream

3 ounces cream cheese room temperature
1 1/4 cups heavy whipping cream divided
1/3 cup powdered sugar

Instructions

Cake

Preheat the oven to 350 degrees F. Spray a 9x13 pan with nonstick baking spray. Line the pan with parchment paper. Leave some parchment paper as an overhang on the sides of the pan to easily remove the cake. I like to use binder clips to keep the parchment paper folder over the edges.
Add the 1 tablespoon vegetable oil, 1/2 cup butter, and 5 ounces cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until incorporated. Scrape down the sides and bottom of the bowl.
Add in the 1 1/4 cups granulated sugar and beat until combined.
In a separate bowl, sift together the 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder.
Add the 4 large eggs and 1 teaspoon vanilla extract to a small bowl. Whisk together using a small whisk or fork until blended.
Add 1/3 of the dry ingredients to the butter mixture. Beat just until the flour is worked in.
Add in half of the egg mixture and beat until the egg is just combined.
Repeating adding another 1/3 of the dry ingredients and beating just until worked in.
Add the remaining egg mixture and mix just until it’s worked into the batter. Scrape down the sides and bottom of the bowl.
Add the remaining flour. Beat just to get the flour worked into the batter. Scrape down the sides and give it one quick mix to make sure everything is incorporated. Be careful not to over-mix the cake batter.
Pour the batter into the prepared baking pan. Using an angled spatula, spread the cake batter to the edges.
Place in the preheated oven and bake for 28 to 32 minutes until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with moist crumbs. If you see batter, pop the cake back in the oven and bake longer.
Remove from the oven and let cool until it reaches room temperature.

Strawberries

Add the 1 pound (about 2 3/4 cups) fresh strawberries and 2 tablespoons granulated sugar to a small bowl. Stir until the sugar has coated the strawberries.
Cover with plastic wrap and place in the fridge until the cake is cooled completely.

Cream Cheese Whipped Cream

Add the 3 ounces cream cheese and 1/4 cup of heavy whipping cream into a large mixing bowl. Beat until smooth and creamy.
Add in another 1/4 cup of heavy whipping cream and beat until smooth.
Add in the remaining 3/4 cup heavy whipping cream and 1/3 cup powdered sugar and beat on medium until stiff peaks form.
Add the cream cheese whipped cream to a piping bag fitted with a Wilton 1M piping tip.

Assembling the Shortcakes

Using a 1 1/4 inch round cookie cutter, cut out 12 to 14 cake circles out of the cooled cake.
Place a cake in the bottom of 6 half pint jars or jam jars.
Top each cake with strawberries and juice.
Pipe a swirl of whipped cream on top of the strawberries.
Add a second piece of cake and repeat the strawberries and swirl of whipped cream.
Top with a fresh strawberry and a mint leaf.
Cover and store in the refrigerator.

Notes

Storage: Store covered in the refrigerator for up to 2 days.

Nutrition