If you’re looking for a show-stopping dessert that’s as fun to assemble as it is to eat, Strawberry Shortcake In A Jar is absolutely as adorable as it is delicious! It’s everything you love about classic strawberry shortcake—fluffy biscuits, juicy berries, clouds of whipped cream—layered beautifully in individual jars for a portable, picture-perfect treat.
Why You’ll Love This Recipe
- Picture-Perfect Portions: Each jar is an Instagram-ready mini dessert, ideal for parties and picnics.
- Fluffy Brown Sugar Biscuits: Homemade biscuits with brown sugar steal the show, bringing warmth and a touch of caramel flavor to every bite.
- No Soggy Layer Woes: Layering the jammy strawberries, biscuits, and whipped cream ensures every spoonful is perfectly balanced and stays fresh longer.
- Completely Customizable: Adaptable for gluten-free, store-bought cake, or whatever berries you fancy.
Ingredients You’ll Need
There’s magic in simple, high-quality ingredients—and with Strawberry Shortcake In A Jar, every element counts! From rich, buttery biscuits to sweet, juicy strawberries and pillowy whipped cream, here’s what makes this recipe irresistible.
- All Purpose Flour: The backbone of those airy, tender biscuits—be sure to spoon and level your flour for best results.
- Baking Powder & Baking Soda: These create the biscuits’ lift and flakiness; don’t skip either for maximum fluff.
- Light Brown Sugar: Adds a hint of molasses sweetness and extra softness to the biscuit layer.
- Salt: Brings out all the flavors and keeps the biscuits from tasting flat.
- Cold Unsalted Butter: Key to those irresistible flaky layers; keep it chilled for best texture.
- Buttermilk: The secret to extra-tender, tangy biscuits—start with 1/2 cup and add more as needed.
- Fresh Strawberries: Try to pick ripe, fragrant berries for maximum juiciness and color.
- Granulated Sugar: Used both for sweetening the berries and the whipped cream—don’t be shy!
- Heavy Whipping Cream: The colder, the better for dreamy, fluffy peaks of homemade whipped cream.
Variations
The real joy of Strawberry Shortcake In A Jar? It’s incredibly easy to switch up! Play with flavors, textures, and dietary adaptations—let your taste buds (and pantry shelf) lead the way.
- Gluten-Free Biscuits: Just swap the all-purpose flour for your favorite 1:1 gluten-free blend—no one will ever guess!
- Mixed Berry Medley: Sub in blueberries, raspberries, or blackberries along with strawberries for a summertime berry bonanza.
- Store-Bought Shortcut: Out of time? Layer cubes of store-bought shortcake or pound cake for convenience and speed.
- Dairy-Free Dream: Use plant-based butter, coconut cream, and non-dairy milk to create a completely dairy-free treat that’s still utterly luscious.
How to Make Strawberry Shortcake In A Jar
Step 1: Prep the Strawberries
Start by trimming the tops off your strawberries. If your berries are small, leave them whole for bursts of juiciness; if they’re larger, halve or quarter them for easier layering. Sprinkle them with granulated sugar in a big bowl and give them a gentle stir. Let them sit and macerate—the sugar will draw out their juices and create a lovely syrup while you make the biscuits.
Step 2: Make Brown Sugar Biscuits
Preheat your oven to 450°F. Whisk together the flour, baking powder, baking soda, brown sugar, and salt in a large bowl. Slice the cold butter and work it into the flour using a pastry blender or two knives—don’t stop until the mixture looks like chunky sand with pea-sized bits of butter. Drizzle in the buttermilk (starting with 1/2 cup), gently mixing until a rough, shaggy dough forms. Drop four equal portions on a rimmed baking sheet, then chill in the freezer for 5–10 minutes to ensure extra flakiness.
Step 3: Bake the Biscuits
Pop the chilled biscuits directly into the oven on a lower rack. Bake for 10–15 minutes, checking after the 10-minute mark—look for golden tops and a center that springs back when touched. Once they’re perfect, take them out and let cool while you prepare the whipped cream.
Step 4: Whip the Cream
Pour your icy-cold heavy whipping cream into a mixing bowl (a chilled bowl and beaters speed things up!). Add sugar and whip on medium-high until stiff peaks hold their shape—your whisk should stand straight up when you check. Be careful: whip just until thick, or you’ll accidentally make sweet butter!
Step 5: Assemble the Strawberry Shortcake In A Jar
Slice or cube the cooled biscuits into bite-sized chunks. Lay a generous layer of biscuit pieces at the bottom of each clean jar, followed by a spoonful (or two!) of whipped cream. Tumble in a layer of macerated strawberries, making sure to scoop up some syrup. Repeat biscuit, cream, and berries until you reach the top, finishing with a flourish of whipped cream and a few extra berries. Voila—your Strawberry Shortcake In A Jar is ready to delight!
Pro Tips for Making Strawberry Shortcake In A Jar
- Super-Chilled Butter Trick: Freeze the butter for 10 minutes before adding to the flour for even flakier biscuits.
- Don’t Over-Mix! Gently combine biscuit dough—overmixing develops gluten and makes biscuits tough instead of tender.
- Layer Like a Pro: Start and end with a fluffy whipped cream cloud for the prettiest (and tastiest) finish.
- Make Ahead Magic: Biscuits and strawberries can be prepped the day before—simply assemble right before serving for maximum freshness!
How to Serve Strawberry Shortcake In A Jar
Garnishes
For a truly delightful presentation, crown each jar with a few slices of fresh strawberry, a petite mint sprig, or even a gentle dusting of powdered sugar. If you’re feeling playful, add white chocolate shavings or a tiny edible flower for a pop of color that makes your Strawberry Shortcake In A Jar extra-special!
Side Dishes
This dessert shines brightest solo, but if you want to round out a summer cookout, pair with sparkling lemonade, homemade iced tea, or a simple fruit salad. Light, refreshing sips and sides give just enough contrast to the sweetness and richness of the shortcake layers.
Creative Ways to Present
Serve your Strawberry Shortcake In A Jar in mason jars for a rustic, picnic-chic look, or use stemless wine glasses for a more elegant vibe. Mini jars or shot glasses are fabulous for baby showers or dessert tables! Tie on a ribbon, tuck in a tiny spoon, and gift them as party favors for a sweet sendoff.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply pop the Strawberry Shortcake In A Jar into the fridge with their lids on. They’ll keep well for up to 2 days, though the biscuits will gradually soften as they soak up the juices—some of us believe that makes them even better!
Freezing
While you can freeze prepared biscuits for up to a month, assembled Strawberry Shortcake In A Jar isn’t freezer-friendly—the whipped cream loses its fluff and the strawberries turn icy. Stick with prepping the biscuit layer ahead and freezing just that portion for instant dessert magic later.
Reheating
No need to reheat the fully assembled jars—this dessert is best enjoyed cold or at room temperature. If you’ve prepared biscuits in advance, give them a quick warm-up in the oven or microwave just before assembly for extra comfort and softness.
FAQs
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Can I use store-bought shortcake instead of homemade biscuits?
Absolutely! Store-bought shortcake, pound cake, or even angel food cake are all delicious stand-ins—just cut them into cubes and layer as directed for an easy twist on the classic Strawberry Shortcake In A Jar.
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How far in advance can I assemble the Strawberry Shortcake In A Jar?
For best texture, assemble the jars up to 2 hours before serving. The layers hold their shape beautifully, but any longer and the biscuits will begin to absorb the berry syrup and soften more than you’d like.
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Can I make this recipe with other fruit?
Definitely—peaches, blueberries, raspberries, or even a mix of berries all make wonderful swaps, capturing the spirit of Strawberry Shortcake In A Jar with a unique, seasonal twist.
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What size jars should I use for serving?
Half-pint (8-ounce) mason jars are a perfect size for an individual Strawberry Shortcake In A Jar. For parties, mini 4-ounce jars work for tasting portions, while pint jars guarantee an indulgent experience!
Final Thoughts
Making Strawberry Shortcake In A Jar is pure joy—easy, festive, and perfect for sharing with people you love. Whether you’re planning a summer picnic or just want to treat yourself, this dessert captures sunshine in every bite. I hope you’ll give this recipe a try and watch everyone’s eyes light up when you serve these beautiful little jars!
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
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh strawberries, fluffy biscuits, and whipped cream in this charming Strawberry Shortcake In A Jar recipe. Perfect for a sweet treat on a warm day or as a fancy dessert for a special 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. Stir well to combine. 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 butter milk, starting with 1/2 cup. Use a fork to stir. If the mixture still seems dry, add more buttermilk one tablespoon at a time until the mixture forms a soft shaggy dough (it shouldn’t be too wet). Using a large spoon, divide the dough into four pieces and drop onto a rimmed baking sheet. Place the baking sheet in the freezer for about 5 to 10 minutes to allow the dough to get nice and cold. Remove the baking sheet from the freezer and place in the oven on a lower rack. Bake for 10 to 15 minutes, until the tops are light golden and the center springs back when lightly touched. Check after 10 minutes, then every 1-2 minutes after to avoid overbaking. Once biscuits are done, remove from the oven to allow to cool while you make the whipped cream.
- Make the Whipped Cream: In a stand mixer with the whisk attachment or a large bowl and a hand mixer with whisk attachment, mix the cream and 2 Tbsp of granulated sugar on medium high speed until stiff peaks form. This could take a few minutes, but keep checking by stopping the mixer and turning the whisk attachment upside down. If the cream stands straight up on the end of the whisk, you’re at the right place. Don’t over whip or you will end up with butter!
- Assemble the Strawberry Shortcake: Make sure your jars are clean, either by washing by hand or in the dishwasher. You will use one biscuit for each jar. Cut the biscuits into cubes about a half inch to one inch in size. Place half the cubes of each biscuit into the bottom of the jars. Add a spoonful of whipped cream on top of the biscuit cubes. You may need two or three spoons of whipped cream to cover the biscuit pieces. Next, add a few strawberries on top of the whipped cream. Repeat these steps until you reach the top of the jars. If you are careful about dividing your ingredients, you should run out at the same time you reach the top of your jars.
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
