Strawberry Shortcake Mason Jar

Mason jar filled with layers of pound cake, strawberries, and homemade whipped cream.

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Easy strawberry shortcake mason jar recipe made with fluffy whipped cream, layers of store-bought pound cake and fresh strawberries.

Prep Time20

Cook Time0

Course: Dessert

Cuisine: American

Keyword: mason jar dessert

Servings: 8-oz. servings

Calories: 451kcal

Author: Lois

Equipment

Ingredients

1 11.5 ounces pound cake pre-made loaf cake; cubed
2 cups strawberries
2 cups heavy whipping cream
2 tablespoons granulated sugar

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Instructions

In a stand mixer fitted with the whisk attachment, add the heavy cream and sugar. Beat on medium speed for about 1 minute or until stiff peaks form. Set aside.
Slice the pound cake and strawberries to your desired size and shape.
Begin with a layer of pound cake at the bottom of your mason jar. The amount of cake will depend on your jar size and how many layers you want.
Spoon a generous layer of whipped cream over the pound cake. Use a spoon or, for cleaner lines, a piping bag.
Add a layer of sliced strawberries, arranging them nicely for visual appeal.
Continue alternating layers of pound cake, whipped cream, and strawberries until you are about ½ inch from the top of the jar.
Top with a final layer of whipped cream.
Add a whole strawberry to the top of each jar for a beautiful finishing touch. Serve immediately, or store in the refrigerator for later.

Notes

Store your mason jar dessert in the refrigerator with the lid tightly sealed to maintain freshness. The whipped cream and strawberries make it perishable, so refrigerate it immediately and enjoy within 2-3 days for the best taste and texture.

Nutrition