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
Units
Scale
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
