Strawberry Shortcake Trifle Mason (Printable)

Portable strawberry dessert layered in mason jars, ideal for picnics and parties.

# What you'll need:

→ Shortcake

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla until just combined without overmixing. Drop spoonfuls of dough onto the baking sheet to form 6 to 8 shortcakes. Bake for 12 to 15 minutes until golden brown. Cool completely, then cut into bite-sized cubes.
02 - In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10 to 15 minutes to macerate and release the natural juices.
03 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
04 - In 6 clean 8-ounce mason jars, layer shortcake cubes, followed by strawberries with their juices, then whipped cream. Repeat layers once more, finishing with whipped cream on top. Garnish with fresh strawberry slices or mint if desired.
05 - Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • You can prep everything ahead and assemble just before heading out, which feels like you're getting away with something delicious.
  • The strawberry juices slowly soak into the cake as it sits, creating this almost magical texture that improves over a couple of hours.
  • Everyone gets their own self-contained dessert with no plating stress, and somehow mason jars make even simple flavors feel like a celebration.
02 -
  • If your shortcake turns out tough and cakey instead of tender, you almost certainly overmixed the dough—next time mix just until the flour disappears and resist the urge to stir more.
  • The strawberry juice will gradually soften the cake as the trifle sits, which sounds like it could be bad but is actually beautiful—by the time you eat it two hours later, the flavors have married and the texture is almost like a shortcake soufflé.
03 -
  • Chill your mixing bowl and beaters before whipping cream—this makes the difference between fluffy clouds and grainy texture that happens when cream gets even slightly warm.
  • Measure your strawberries by visual appeal rather than strict weight, because a beautiful berry will be sweeter and more flavorful than one that looks perfect but tastes like water.
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