Layered shortcake cubes, fresh strawberries, and whipped cream create an easy, portable treat in jars.
# Ingredients:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
05 - 6 tbsp cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 tsp pure vanilla extract
→ Strawberry Layer
08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 tsp fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1 tsp pure vanilla extract
# Directions:
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 fork until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined without overmixing. Drop spoonfuls of dough onto prepared baking sheet to form 6-8 shortcakes. Bake for 12-15 minutes until golden. Cool completely, then cut into bite-sized cubes.
02 - In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10-15 minutes to macerate and release 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 strawberry slices or mint sprig if desired.
05 - Serve immediately or refrigerate for up to 2 hours before serving.
