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Strawberry Shortcake in a Jar | Chef & Shower Recipes | Dessert

Strawberry Shortcake in a Jar

40 Total Minutes    6-8 Servings

With summer around the corner, picnic lunches are around the corner, too.  What better way to finish off a picnic lunch than with a fresh, seasonal dessert? This is the perfect picnic treat because it’s totally portable.



2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt

Strawberries & Whipped Cream

1 1/2 cups heavy cream
1 1/2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
1 1/2 cups heavy cream, chilled
3 tablespoons powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon lemon zest(optional)


  1. Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F.
  3. Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
  4. Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
  5. Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
  6. Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.

*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!

Chef & Shower
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