Ingredients
Shortcake Layer:
2 cups shortbread cookies or vanilla wafers, crushed
3 tbsp melted butter
1 tbsp sugar
Pudding Layer:
2 cups whole milk
1 package (3.4 oz) instant vanilla pudding mix
½ cup heavy cream
1 tsp vanilla extract
Strawberry Layer:
2 cups fresh strawberries, sliced
2 tbsp sugar
1 tsp lemon juice
Toppings:
Whipped cream
Fresh mint leaves (optional)
Extra strawberry slices for garnish
Instructions
Prepare the Shortcake Crumbs
Mix crushed shortbread cookies with melted butter and sugar. Spread on a tray and bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.Make the Strawberry Compote
In a saucepan, combine strawberries, sugar, and lemon juice. Simmer for 5–7 minutes until juicy and thickened. Let cool.Prepare the Vanilla Pudding
Whisk pudding mix with milk until thickened (about 2 minutes). Whip the heavy cream with vanilla extract and fold it into the pudding.Assemble the Jars
In glass jars, layer shortcake crumbs, pudding, and strawberries. Repeat and finish with pudding and fresh strawberries on top.Chill and Serve
Refrigerate for at least 1 hour. Top with whipped cream, mint, and a strawberry slice. Serve cold and enjoy!
Notes
These jars keep well in the fridge for up to 24 hours perfect for make-ahead desserts.
Substitute blueberries or peaches for a fun flavor twist.
Add a drizzle of white chocolate for extra indulgence.
For a lighter option, use Greek yogurt instead of pudding.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake / Chill
- Cuisine: Greek-inspired / Modern twist
Nutrition
- Serving Size: 1 jar
- Calories: 295 kcal
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35mg