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Strawberry Shortcake Jars Recipe

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4.1 from 12 reviews

Strawberry Shortcake Jars are a delightful layered dessert featuring tender cake cubes, juicy macerated strawberries, and fluffy homemade whipped cream with a touch of cream cheese. Perfectly portioned in individual jars, this recipe combines classic flavors with an elegant presentation that’s great for gatherings or a special treat.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla bean paste
  • 1/2 cup milk

Strawberry Filling

  • 1 1/2 pounds fresh strawberries (hulled and sliced)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 to 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla bean paste

Whipped Cream

  • 4 ounces cream cheese (softened)
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla bean paste
  • Pinch salt
  • 1 1/2 cups heavy cream

Instructions

  1. Prepare Cake Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside for later use.
  2. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
  3. Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla bean paste until combined.
  4. Combine Batter: With the mixer on low speed, gradually add the flour mixture in three portions alternating with two portions of milk. Mix just until ingredients are combined to avoid overmixing.
  5. Bake Cake: Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan. Spread the batter evenly into the prepared pan and bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Cake and Cube: Allow the cake to cool completely on a wire rack. Once cooled, cut the cake into approximately 1-inch cubes for layering.
  7. Make Strawberry Filling: In a bowl, toss together the sliced strawberries, granulated sugar, lemon juice, and vanilla bean paste. Let the mixture sit for 20 to 30 minutes until the strawberries release their juices and become juicy.
  8. Prepare Whipped Cream: Using an electric mixer on medium speed, beat the softened cream cheese until smooth. Add the confectioners’ sugar, vanilla bean paste, and a pinch of salt, mixing until creamy.
  9. Whip Heavy Cream: Pour the cold heavy cream into the cream cheese mixture. Start mixing on low speed to combine, then increase to high speed and continue whipping until medium peaks form.
  10. Assemble Jars: Begin layering in 6- or 8-ounce jars or glasses by adding cake cubes, gently pressing them down to fit snugly without packing too tight. Spoon a little strawberry juice over the cake to moisten it slightly.
  11. Add Layers: Add a layer of the macerated strawberries followed by a layer of the whipped cream mixture. Repeat the layering once or twice more depending on jar size and desired presentation.
  12. Finish and Serve: Top each jar with an extra dollop of whipped cream and garnish with a few fresh strawberry slices or whole berries. Serve immediately or chill before serving.

Notes

  • Ensure the cake is completely cool before cutting and layering to prevent the cream from melting.
  • You can adjust sweetness of the strawberry filling by varying the amount of sugar.
  • Vanilla bean paste provides a richer vanilla flavor compared to extract; substitute if desired.
  • These jars can be assembled a few hours ahead and refrigerated, but add whipped cream topping just before serving for best texture.
  • Use fresh, ripe strawberries for optimal flavor and juiciness.
  • For a dairy-free option, substitute cream cheese and heavy cream with suitable plant-based alternatives, though texture may vary.

Find it online: https://recipeplenty.com/strawberry-shortcake-jars-recipe/