Strawberry Shortcake in a Jar
Strawberry shortcake in a jar is the easiest way to serve a classic summer dessert with zero stress. It’s layered with juicy glazed strawberries, fluffy cream filling, and soft cake cubes — no baking required, and everyone gets their own cute little jar!
Equipment
- bowl
- medium bowl
- small dessert cups or jars
Ingredients
- 1 lb fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons strawberry jam (or preserves, for glaze)
- 1 (8-oz) brick cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (or freshly whipped cream, whipped to stiff peaks)
- 1 (10.75-oz) loaf pound cake, cut into 3/4-inch cubes
- extra whipped topping or whipped cream, for garnish (optional)
- sliced strawberries, for garnish (optional)
- mint leaves or shortcake crumbles, for garnish (optional)
Instructions
- In a bowl, stir together diced strawberries, sugar, lemon juice, and strawberry jam. Let sit 10–15 minutes until glossy and juicy.
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in whipped topping (or freshly whipped cream, if using) until light and fluffy.
- In small dessert cups or jars, layer cake cubes, spoonfuls of glazed strawberries with juice, and cream cheese filling. Repeat the layers once more, finishing with cream on top.
- Top with extra whipped topping, a strawberry slice, and mint if desired. Chill for 30 minutes for best texture, or serve right away.
Notes
For best texture, chill trifles for 30 minutes, but they’re also delicious served right away.