Layers of buttery homemade shortcake, sweet macerated strawberries, and fresh whipped cream, all packed into individual mason jars. Chef Hale's take on the summer classic is easy to make ahead and even easier to serve.
A compact paring knife is the quiet hero of strawberry season. Its short blade keeps the tip close to your fingers, giving you the control to remove the hull with one clean twist and leave the sweet fruit behind. That same control lets you slice thin, even pieces without crushing a soft berry, which is exactly what you want layered through these jars.
- Makes: 12 jars, 8 oz each
- Prep: 35 minutes
- Bake: 18 to 22 minutes
- Rest: 30 minutes to macerate
Ingredients
Shortcake
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- ¾ cup cold unsalted butter, cubed
- 1 cup heavy cream
- 1 tsp vanilla extract
Strawberry Filling
- 3 lbs fresh strawberries, hulled and diced
- ⅓ cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
Mix everything together and let the berries macerate for at least 30 minutes.
Whipped Cream
- 4 cups heavy whipping cream
- ½ cup powdered sugar
- 2 tsp vanilla extract
Whip until soft peaks form. Don't overwhip. You want it light, smooth, and luxurious.
Directions
Bake the Shortcake
Preheat the oven to 400°F.
Combine the flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture looks coarse and pebbly.
Mix the cream and vanilla, then gently fold them into the flour mixture until just combined.
Spread the dough about 1 inch thick on a parchment-lined sheet pan, or scoop it into rustic biscuits.
Bake for 18 to 22 minutes, until golden.
Let it cool completely, then break it into bite-size pieces.
Build the Mason Jars
Layer each jar with shortcake pieces, then strawberries with a little of their juice, then whipped cream.
Repeat the layers.
Top each jar with a generous dollop of whipped cream, sliced strawberries, crumbled shortcake, and fresh mint if you like.
Refrigerate until serving.
Make Ahead
Bake the shortcake up to a day early and store it airtight at room temperature. Macerate the berries the morning you plan to serve, and assemble the jars within a few hours of serving.
Chef Hale's Tips
- Buy local. Use local strawberries whenever you can. They're sweeter, and they make all the difference here.
- Watch the timing. Don't assemble more than a few hours ahead, so the shortcake keeps a little texture.
- Brighten it up. Add a touch of lemon zest to the whipped cream for a fresh summer finish.
- Take it with you. These travel beautifully to cookouts, weddings, catered events, and backyard gatherings.
Every recipe in the Recipe Bank is built and tested with Cangshan cutlery. Pick up a paring knife to make quick work of hulling and slicing your berries.
