Strawberry Shortcake Trifle

There's something undeniably charming about a classic dessert reinvented for modern living. This Strawberry Shortcake Trifle in Mason Jars takes the beloved flavors of golden buttery shortcake, juicy macerated strawberries, and billowy whipped cream and transforms them into individual, perfectly portioned servings. Each jar is a miniature work of edible art, with beautiful layers that showcase the vibrant red of fresh berries against clouds of vanilla-scented cream. Whether you're planning a backyard picnic, hosting a summer gathering, or simply want to bring a touch of charm to your weeknight dessert table, these mason jar trifles deliver both flavor and presentation in one irresistible package.

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The magic of this recipe lies in its simplicity and the quality of each component. Homemade shortcake brings a tender, buttery base that's worlds away from store-bought options, while macerating the strawberries with just a touch of sugar and lemon juice coaxes out their natural sweetness and creates a luscious syrup that soaks into every layer. The whipped cream, lightened with vanilla and just enough powdered sugar, provides the perfect creamy contrast. Together, these three elements create a harmonious dessert that tastes like summer in a jar.

Ingredients

• Shortcake: 1 1/2 cups (190 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 6 tbsp (85 g) cold unsalted butter (cubed), 1/2 cup (120 ml) whole milk, 1 tsp pure vanilla extract
• Strawberry Layer: 1 lb (450 g) fresh strawberries (hulled and sliced), 1/4 cup (50 g) granulated sugar, 1 tsp fresh lemon juice
• Whipped Cream: 1 cup (240 ml) heavy whipping cream (cold), 2 tbsp powdered sugar, 1 tsp pure vanilla extract

Instructions

Prepare the Shortcake

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined. Do not overmix. Drop spoonfuls of dough onto the baking sheet to form 6–8 shortcakes. Bake for 12–15 minutes, until golden. Cool completely, then cut into bite-sized cubes.

Prepare Strawberries

In a bowl, mix sliced strawberries with sugar and lemon juice. Let sit for 10–15 minutes to macerate and release juices.

Whip the Cream

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Trifles

In 6 clean mason jars (8 oz / 240 ml), layer cubes of shortcake, followed by a layer of strawberries with their juices, then a layer of whipped cream. Repeat layers once more, finishing with whipped cream on top. Garnish with a few strawberry slices or a sprig of mint if desired.

Serve

Serve immediately or refrigerate for up to 2 hours before serving.

Zusatztipps für die Zubereitung

The key to tender shortcake is keeping your butter cold and avoiding overmixing the dough. Cold butter creates pockets of steam as it bakes, resulting in a lighter, flakier texture. Use your fingertips or a pastry cutter to work quickly, and stop mixing as soon as the dough comes together. For the strawberries, don't skip the maceration step—this brief rest allows the sugar to draw out the natural juices, creating a sweet syrup that flavors every layer. When whipping cream, make sure your bowl and beaters are well chilled; this helps the cream reach soft peaks faster and creates a more stable structure. If you're assembling the jars ahead of time, wait to add the final garnish until just before serving to keep it looking fresh.

Varianten und Anpassungen

This recipe is wonderfully adaptable to different tastes and dietary needs. For a time-saving shortcut, substitute the homemade shortcake with store-bought pound cake or angel food cake cut into cubes. Add a sophisticated twist by mixing a splash of Grand Marnier or orange liqueur into the macerated strawberries for an adult version. If you're serving guests with dairy sensitivities, swap the traditional whipped cream for coconut whipped cream and use a dairy-free cake base. You can also experiment with different berries—try a mixed berry blend with raspberries and blueberries, or use sliced peaches for a summery variation. For added texture, layer in some crushed graham crackers or toasted almonds between the cake and berries.

Serviervorschläge

These mason jar trifles are perfect for casual outdoor gatherings where individual servings shine. Pack them in a cooler for picnics, or arrange them on a rustic wooden board for a charming dessert table at garden parties. The jars can be sealed with lids for easy transport, making them ideal for potlucks and barbecues. For a more elegant presentation at dinner parties, serve them in clear glass parfait cups or wine glasses to showcase the beautiful layers. Provide small spoons and let guests enjoy them straight from the jar. If you're serving children, consider smaller 4-ounce jars for more appropriate portions. These trifles pair beautifully with iced tea, lemonade, or a chilled glass of rosé wine for adult gatherings.

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This Strawberry Shortcake Trifle in Mason Jars proves that the best desserts don't need to be complicated. With just three simple components—tender homemade shortcake, sweet macerated strawberries, and clouds of vanilla whipped cream—you create something truly special. The individual portions make serving effortless, while the beautiful layers provide that wow factor that turns an ordinary dessert into a memorable treat. Whether you're celebrating a special occasion or simply savoring the flavors of fresh summer strawberries, these charming jars deliver deliciousness and delight in every spoonful.

Recipe FAQ

→ Can I use store-bought cake instead of baking shortcake?

Yes, store-bought pound cake or angel food cake can be substituted for homemade shortcake, offering convenience without sacrificing texture.

→ How do I macerate the strawberries?

Mix sliced strawberries with sugar and lemon juice, then let them sit for 10–15 minutes to soften and release their natural juices.

→ What is the best way to achieve stiff whipped cream?

Use cold heavy cream and beat with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip to avoid turning it into butter.

→ Can I prepare this dessert ahead of time?

Yes, you can assemble the layers in mason jars and refrigerate for up to 2 hours before serving for best texture and freshness.

→ Are there dairy-free alternatives?

Dairy-free versions can be made using coconut whipped cream and a suitable non-dairy cake base.