Strawberry season is upon us! Are you looking to up your strawberry shortcake game? This Strawberry Shortcake in a Jar is an easy recipe that makes a lovely presentation. Instead of cake, this recipe uses homemade biscuits with brown sugar along with real whipped cream. You’ll love this twist on a classic!
Not many things say Summer like strawberry shortcake. There are a lot of variations out there so it can be just what you like. Sometimes the strawberries are chopped, sometimes they aren’t. I’ve eaten it with flavored whipped cream and plain sweetened whipped cream. You can serve it with cake, or with biscuits.
My very favorite happens to use biscuits instead of cake. Especially when those biscuits are homemade. While we’re at it, why not put the whole thing in a jar?
Strawberry Shortcake In Jars
Yep, mason jar strawberry shortcake! Why not?! This is the same strawberry shortcake you’re used to, with all the usual flavors but served in its own lovely little jar.
I love desserts that can be served this way. Why?
- They are stored in the same container they are served in.
- The jars can be repurposed for other uses.
- Portability. This is fabulous for picnics!
Ingredients For Strawberry Shortcake In A Jar
Any fresh strawberries will do, whether they are from the grocery store or a roadside stand. I used berries that I picked myself from a local farm. These berries are much smaller than what you find in the grocery store, so I didn’t cut them up at all.
A little granulated sugar is all you need for the berries! It’s a good idea to let the berries and the sugar sit for a little while so they get nice and sweet. This can be done while the biscuits cool and the cream is being whipped.
Heavy Whipping Cream
If all you have is regular whipping cream, you can use it here. I find the heavy cream gives the finished product more body, so use it if you have it.
Make sure the cream is very cold. Leave it in the refrigerator until you are ready to make the whipped cream. It’s also a good idea to put your bowl you’ll be using for the cream in the fridge too.
Biscuits With Brown Sugar
Biscuits are often a part of strawberry shortcake, and I prefer the flavor and texture of them over cake. These biscuits have a little light brown sugar in them, which I love because it adds some depth. Don’t use dark brown sugar, the flavor will be too strong here.
These biscuits with brown sugar are really easy to make! They are a drop biscuit, so there is no rolling the dough and cutting and rerolling the scraps. The reason being, you are going to be cutting the biscuits into pieces before assembling the dessert, so there is no need to have perfectly round biscuits.
This is a pretty standard buttermilk biscuit recipe with the addition of light brown sugar. I normally leave sugar out of biscuits entirely, but in this case I think the added sweetness is nice.
How To Make Strawberry Shortcake In A Jar
This is very much the same process as making any other strawberry shortcake with biscuits, except that rather than serving the berries and whipped cream between halved biscuits, you are cutting the biscuits into cubes and layering everything in the jars.
It’s similar to making a lasagna or any other layered dish. Just add your biscuits, then whipped cream, then strawberries, and repeat until all your jars are filled.
Equipment You Will Need
I love it when a recipe is easy, and does not require a gadget I don’t already own. This is one of those recipes!
I used pint size (16 ounce) jars for this dessert. I was able to get two layers each of biscuits, strawberry, and whipped cream in a jar this size. If you use a smaller size jar, your dessert servings will not be as large, but it also means you could serve more people by using a larger number of smaller jars without doubling the recipe.
Stand Mixer or Hand Mixer
Don’t fret if you don’t own a stand mixer! A handheld mixer and a large mixing bowl will do the job making whipped cream.
I recommend a rimmed baking sheet for this recipe, just in case your biscuits leak some butter as they bake, you won’t have melted butter dripping onto the bottom of your oven.
What to Serve With Strawberry Shortcake In A Jar
These are perfect to serve at a barbeque, take on a picnic, or any other gathering. They are a nice and refreshing light dessert. Want more strawberry goodness? Serve my Easy Strawberry Basil Lemonade alongside!
If you want to jazz up this recipe, you could even try replacing the fresh strawberries with Pickled Strawberries if you make a large enough batch. If you want to try this, then make at least a double batch of them to have enough.
How To Store Strawberry Shortcake In A Jar
One thing I really love about this dish is that it comes in its own storage container. They will keep for three days in the fridge, anything more than that and the biscuits get a bit soggy. Unless you don’t mind soggy biscuits.
Looking for another idea for dessert in a jar? Try my No Bake Mojito Cheesecakes in a Jar!
If you tried this recipe for strawberry shortcake in a jar, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, pin to a board on Pinterest or share with your friends on social media! If you have not signed up for my newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!
Why not serve your strawberry shortcake in a jar? This easy dessert is a twist on a classic. Lovely for picnics and barbeques, with all the strawberry goodness you could ask for!
For the Biscuits with Brown Sugar
- 1 cup All Purpose Flour
- 2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 2 Tbsp Light Brown Sugar
- 1 tsp Salt
- 4 Tbsp (1/2 stick) cold Unsalted Butter
- 1/2 -3/4 cup Buttermilk
For the Strawberries
- 1 pint of Fresh Strawberries (about 2 cups)
- 2 Tbsp Granulated Sugar
For the Whipped Cream
- 1 cup of very cold Heavy Whipping Cream
- 2 Tbsp Granulated Sugar
Prepare the Strawberries:
- Cut the tops off the strawberries, and leave whole if they are small or cut in half or quarters if they are large.
- Place the strawberries in a large bowl and add the two Tbsp of granulated sugar and let sit while you make the biscuits.
Make the Biscuits:
- Heat oven to 450 degrees. In a large bowl, combine the 1 cup of flour, 2 tsp baking powder, 1/8 tsp baking soda, 2 Tbsp light brown sugar, and 1 tsp salt. Stir well to combine.
- Cut the 1/2 stick of unsalted butter into thin slices and add to the bowl of dry ingredients.
- Using a pastry blender or two knives, cut the butter into the flour mixture until the butter pieces are pea sized.
- Add the butter milk, starting with 1/2 cup. Use a fork to stir. If the mixture still seems dry, add more buttermilk one tablespoon at a time until the mixture forms a soft shaggy dough (it shouldn't be too wet).
- Using a large spoon, divide the dough into four pieces and drop onto a rimmed baking sheet.
- Place the baking sheet in the freezer for about 5 to 10 minutes to allow the dough to get nice and cold.
- Remove the baking sheet from the freezer and place in the oven on a lower rack. Bake for 10 to 15 minutes, until the tops are light golden and the center springs back when lightly touched. Check after 10 minutes, then every 1-2 minutes after to avoid overbaking.
- Once biscuits are done, remove from the oven to allow to cool while you make the whipped cream.
Make the Whipped Cream:
- In a stand mixer with the whisk attachment or a large bowl and a hand mixer with whisk attachment, mix the cream and 2 Tbsp of granulated sugar on medium high speed until stiff peaks form.
- This could take a few minutes, but keep checking by stopping the mixer and turning the whisk attachment upside down. If the cream stands straight up on the end of the whisk, you're at the right place. Don't over whip or you will end up with butter!
Assemble the Strawberry Shortcake:
- Make sure your jars are clean, either by washing by hand or in the dishwasher. You will use one biscuit for each jar. Cut the biscuits into cubes about a half inch to one inch in size. Place half the cubes of each biscuit into the bottom of the jars.
- Add a spoonful of whipped cream on top of the biscuit cubes. You may need two or three spoons of whipped cream to cover the biscuit pieces.
- Next, add a few strawberries on top of the whipped cream.
- Repeat these steps until you reach the top of the jars. If you are careful about dividing your ingredients, you should run out at the same time you reach the top of your jars.
If you want, you may use store bought cake instead of biscuits.
Amount Per Serving: Calories: 526Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 99mgSodium: 927mgCarbohydrates: 52gFiber: 3gSugar: 25gProtein: 6g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.