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Creamy Strawberry Shortcake Jars Recipe Easy Homemade Dessert in Jars

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A simple, elegant twist on classic strawberry shortcake served in individual jars with layers of fresh strawberries, fluffy cake, and whipped mascarpone cream. Perfect for gatherings, easy to make, and less messy.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) milk (whole milk preferred, almond milk optional)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (225 g) mascarpone cheese, chilled
  • 1/2 cup (120 ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Macerate the strawberries by tossing sliced strawberries with 2 tablespoons granulated sugar in a medium bowl. Let sit at room temperature for 10 minutes until juicy and sweet.
  2. Preheat oven to 350°F (175°C). In a bowl, cream together softened butter and 1/4 cup sugar until light and fluffy (about 3 minutes). Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined, avoiding overmixing.
  5. Pour batter into a greased 8×8-inch baking pan and smooth the top. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  6. In a cold bowl, whip mascarpone cheese, cold heavy cream, and powdered sugar on medium-high speed until soft peaks form. Adjust texture by folding in more cream if needed.
  7. Cut or crumble cooled cake into small pieces. In each jar, layer about 2 tablespoons of cake, spoon macerated strawberries with juice, then a dollop of whipped mascarpone. Repeat layers until jar is nearly full. Finish with mascarpone on top and garnish with mint if desired.
  8. Refrigerate jars for at least 30 minutes before serving to let flavors meld.

Notes

Chill mascarpone and cream before whipping for best texture. Do not overmix cake batter to keep it tender. Macerate strawberries to enhance flavor and juiciness. Avoid overfilling jars to maintain creamy-to-fruity balance. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use coconut cream and dairy-free mascarpone alternatives.

Nutrition

Keywords: strawberry shortcake, dessert jars, mascarpone, easy dessert, summer dessert, individual desserts, creamy dessert

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