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Strawberry Shortcake in a Jar Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 58 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This delightful Strawberry Shortcake In A Jar recipe features moist homemade cake layers baked to perfection, layered with macerated fresh strawberries and a luscious cream cheese whipped cream. Perfect for individual servings, these charming jars make an elegant dessert presentation for any occasion with a fresh, creamy, and fruity flavor combination.

Ingredients

Cake

  • 1 tablespoon vegetable oil
  • 1/2 cup butter (room temperature)
  • 5 ounces cream cheese (room temperature)
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 large eggs
  • 1 teaspoon vanilla extract

Strawberries

  • 1 pound (about 2 3/4 cups) fresh strawberries (sliced)
  • 2 tablespoons granulated sugar

Cream Cheese Whipped Cream

  • 3 ounces cream cheese (room temperature)
  • 1 1/4 cups heavy whipping cream (divided: 1/4 cup + 1/4 cup + 3/4 cup)
  • 1/3 cup powdered sugar

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking pan with nonstick spray and line it with parchment paper, leaving an overhang on the sides for easy cake removal. Secure the parchment with binder clips if needed.
  2. Mix fats and cream cheese: In a large mixing bowl, combine 1 tablespoon vegetable oil, 1/2 cup softened butter, and 5 ounces cream cheese. Beat on medium speed until fully incorporated, scraping down the bowl as necessary.
  3. Add sugar: Add 1 1/4 cups granulated sugar to the butter mixture and beat until combined.
  4. Sift dry ingredients: In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder.
  5. Whisk eggs and vanilla: In a small bowl, whisk together 4 large eggs and 1 teaspoon vanilla extract until blended.
  6. Combine flour and egg mixtures gradually: Add one-third of the dry ingredients into the butter mixture and beat just until incorporated. Then add half of the egg mixture and beat until combined. Repeat by adding another one-third of dry ingredients, beating lightly, then add the remaining egg mixture. Beat gently after each addition and scrape down the bowl as needed.
  7. Finish batter: Add the remaining dry ingredients and beat just until the flour is incorporated. Avoid overmixing. Scrape the bowl and give a final quick mix.
  8. Bake the cake: Pour the batter into the prepared pan, spreading evenly with an angled spatula. Bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with moist crumbs. If raw batter remains, return to oven and bake longer.
  9. Cool cake: Remove from oven and allow the cake to cool completely to room temperature.
  10. Macerate strawberries: In a small bowl, combine 1 pound sliced fresh strawberries with 2 tablespoons granulated sugar. Stir to coat and refrigerate until the cake is cooled.
  11. Prepare cream cheese whipped cream: Beat 3 ounces cream cheese with 1/4 cup heavy whipping cream until smooth and creamy in a large bowl. Add another 1/4 cup heavy whipping cream and beat again until smooth.
  12. Whip final cream: Add the remaining 3/4 cup heavy whipping cream and 1/3 cup powdered sugar. Beat on medium speed until stiff peaks form.
  13. Fill piping bag: Transfer the cream cheese whipped cream into a piping bag fitted with a Wilton 1M tip.
  14. Cut cake rounds: Use a 1 1/4-inch round cookie cutter to cut 12 to 14 cake circles from the cooled cake.
  15. Assemble jars: Place one cake round at the bottom of each of 6 half-pint jars or jam jars. Top with strawberries and their juice.
  16. Pipe whipped cream: Pipe a swirl of cream cheese whipped cream on top of the strawberries.
  17. Add second layer: Add a second cake round, then repeat with strawberries and whipped cream swirl.
  18. Garnish and store: Top each jar with a fresh strawberry and a mint leaf. Cover jars and refrigerate until ready to serve.

Notes

  • For best results, allow the cake to cool completely before cutting and assembling to prevent crumbling.
  • The macerated strawberries can be prepared a few hours ahead and kept refrigerated.
  • Use fresh mint leaves for garnish to add a pop of color and freshness.
  • The whipped cream is best used immediately but can be stored briefly in the refrigerator covered.
  • Ensure cream cheese and butter are softened to room temperature for smooth batter mixing.
  • Do not overmix the cake batter to maintain a tender crumb.
  • Store assembled jars in the refrigerator and consume within 2-3 days for optimum freshness.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-shortcake-in-a-jar-recipe/