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!
Mason Jar Strawberry Shortcakes
Servings: 12Mason Jar Shortcakes
1 3/4cupsall purpose flour
12 1-pint16 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.