These homemade Mason Jar Strawberry Shortcake Parfaits are cute, portable, and the perfect summer dessert!
This easy summer dessert recipe is made with homemade shortcake, fresh strawberries, and whipped cream (homemade whipped cream or store-bought is fine). These cute strawberry shortcakes are a family favorite!
(Originally published in 2016 but updated in 2018)
Well, food wise, that is.
Technically, I’m pretty sure spending the evening at a ball game (the Angels spent the last couple seasons straight struggling, but I’m predicting a m-a-j-o-r comeback!), or at an outdoor concert screams the epitome of summer, BUT…
These adorably jarred sweet strawberry shortcakes are no summer slouch either.
Seriously, pair these Mason Jar Strawberry Shortcake Parfaits with whatever comes to your mind as the “epitome of summer,” and you’ve most definitely got yourself a piece of sweet, summer lovin,’ a la Grease.
And let me tell you, these little shortcakes are a total blast. Little Mason Jar Strawberry Shortcakes, you’re the one that I want. #oohoohoohhoney
While I have always loved strawberry shortcake, this Mason Jar Strawberry Shortcake recipe was first made for my nephew’s 2nd birthday party.
His party was at a park, and as such, I wanted to bring a dessert that was not only portable, but something summery, whimsical, and just plain fun. My mom had done something similar for a friend’s baby shower, and I thought the idea was just too darn cute to pass up.
The previous year I had made these Chocolate Vanilla Treasure Chest Cupcakes (his party was pirate themed, and, well, let’s just say, I’ve never seen a cuter pirate than my sweet little nephew…Captain Jack Sparrow, eat your heart out), and as cute as those chocolate cupcakes were, it was time to mix it up a bit and go with a true summer classic.
And thus, the Strawberry Shortcake Parfaits were born.
(cue all the summer fireworks)
Mason Jar Strawberry Shortcake Parfaits Tips & Tricks:
– The easiest way to cut the shortcake into perfect mason jar-shaped circles is with a biscuit cutter. Biscuit cutters come in different sizes (usually they’re sold in a set of 3: small, medium, and large), and depending upon how big your mason jar is, you’ll want to use the appropriately sized biscuit cutter.
– Of course, if you do not have a biscuit cutter, you can cut the shortcake into small squares and sprinkle some squares in the bottom and layer accordingly. (I have linked below my favorite biscuit cutters if you’re looking to add some to your kitchen tools.)
– All right, so if you are traveling with these shortcakes, I would suggest leaving the whipped cream off (especially if you are using canned whipped cream) until serving. The whipped cream might melt or get too warm.
Mason Jar Strawberry Shortcake Parfaits Tips & Tricks cont:
– Because the shortcake is baked on a long cookie sheet instead of in a cake pan, it cooks quite a bit faster. Keep your eye on the cake, otherwise, it might burn or dry out if left in the oven too long.
– Fresh strawberries work the best in this recipe, however, if in a pinch, you could use defrosted frozen strawberries (with all the liquid drained).
Stack ’em up, bring along the whipped cream, and eat, and eat, and eat some more.
- 1/3 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup milk
- 1/3 cup sour cream
- 2 cups sliced strawberries
- Whipped Cream
- 12 1- pint 16 oz wide mouth canning mason jars (feel free to use any size mason jars, this is just the size in the pictures)
- Biscuit Cutter, to fit the above jars, I used a 2 1/2" circular biscuit cutter
Preheat oven to 350 degrees and grease a half sheet pan with baking spray. Set aside.
In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sugar; cream the mixture until combined. Add in egg and vanilla extract; mix.
In a separate bowl, sift together flour, baking powder, and salt. Alternately, add in flour and milk to the butter mixture, beginning and ending with flour. Once combined, add in sour cream; mix.
Spread the batter evenly in the half sheet pan (the batter will be thick, but it will spread in an even, thin layer).
Bake for 16-17 minutes, or until a cake tester comes out clean. Allow to cool.
Using a biscuit cutter (or something circular in diameter) cut out 24 shortcake rounds.
Place one piece of cake in each jar and top each with strawberries. Place the remaining 12 cake rounds on top of the strawberries and top each with remaining strawberries.
When ready to serve, top with whipped cream.
My favorite tools used in this recipe:
Here are some other recipes you might enjoy: