Easy Mini Strawberry Shortcake Mason Jar Trifles
A quick and charming summer dessert featuring layers of fresh strawberries, tender shortcake cubes, and vanilla whipped cream served in individual mason jars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 cups shortcake or sponge cake, cut into small cubes
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- Optional extras: chopped mint leaves, mini chocolate chips, almond extract
Instructions
- Macerate the strawberries by combining sliced strawberries with granulated sugar and lemon zest (if using) in a large bowl. Toss gently and let sit for at least 15 minutes at room temperature.
- Cut the shortcake or sponge cake into roughly 1-inch cubes.
- Chill mixing bowl and beaters for 10 minutes. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Layer the trifles in mason jars starting with 1/4 cup shortcake cubes, followed by macerated strawberries with syrup, then a dollop of whipped cream. Repeat layers until jars are full, finishing with whipped cream and strawberry slices on top.
- Cover jars and refrigerate for at least 30 minutes before serving.
Notes
Chill bowl and beaters before whipping cream for best results. Do not over-soak the cake to avoid sogginess. Whipped cream should be soft peaks to hold layers well. Serve within 24 hours for freshness. Variations include using gluten-free cake and coconut cream for dairy-free and gluten-free options.
Nutrition
- Serving Size: 1 mason jar (about 8
- Calories: 275
- Sugar: 22.5
- Sodium: 90
- Fat: 16.5
- Saturated Fat: 10
- Carbohydrates: 31.5
- Fiber: 2
- Protein: 3.5
Keywords: strawberry shortcake, mason jar dessert, summer dessert, easy dessert, quick dessert, whipped cream, shortcake, strawberry trifle