Ingredients
For the Shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
⅔ cup heavy cream (plus more for brushing)
1 teaspoon vanilla extract
For the Strawberries:
4 cups fresh strawberries, sliced
¼ cup sugar
1 teaspoon lemon juice
For the Whipped Cream:
1½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For Assembly:
6–8 small mason jars (4–6 oz size)
Fresh mint leaves (optional)
Instructions
Prepare the Strawberries: Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit 30 minutes to release juices.
Make the Shortcakes: Preheat oven to 400°F (200°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in cream and vanilla until soft dough forms.
Shape & Bake: Roll dough ¾-inch thick, cut with biscuit cutter, place on baking sheet, brush with cream, and bake 12–15 minutes until golden. Cool completely.
Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the Jars: Crumble one biscuit into the bottom of each jar. Add strawberries, whipped cream, and repeat layers. Top with whipped cream and a strawberry slice.
Serve & Chill: Garnish with mint and chill 30 minutes before serving.
Notes
Substitute mixed berries for a colorful twist.
Use store-bought biscuits if short on time.
Add lemon zest or Greek yogurt for extra tang.
Best served within 24 hours for peak freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 200g)
- Calories: 380 kcal
- Sugar: 23g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg