Strawberry Shortcake in a Jar

So you’re craving something sweet, fresh, and just a little bit fancy—but the idea of turning on your oven or assembling some multi-layer cake is giving you anxiety? Same. Enter: strawberry shortcake in a jar. It’s layered, it’s pretty, it’s portable, and best of all—you don’t have to pretend you know how to decorate a cake. Just stack stuff in a jar and boom: dessert goals.

No need for culinary school. No need for cake piping bags. No need for patience. Let’s go.

Why This Recipe is Awesome

Where do we even begin? First of all, it’s basically a no-fail dessert. You’re taking strawberries, cake, and whipped cream, and putting them in a jar. It’s like arts and crafts for your taste buds.

Second, it looks way fancier than it actually is. You could serve this at a baby shower, picnic, or casual Tuesday night when you’re just trying to impress yourself. And did I mention you can make them ahead? Yeah, it’s that kind of recipe.

Oh, and portion control? Built-in. Unless, of course, you grab the largest mason jar you own. No judgment.

Ingredients You’ll Need

1 pound fresh strawberries (sliced; bonus points if they’re juicy and ripe)
2 tablespoons sugar (to macerate the strawberries and make them all syrupy and lovely)
1 store-bought pound cake or angel food cake (because homemade is overrated when it’s 90 degrees outside)
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar (for sweetness, not optional unless you enjoy sadness)
1 teaspoon vanilla extract
6–8 small mason jars or dessert cups (or any glass you like eating from)

Step-by-Step Instructions

Slice your strawberries and toss them in a bowl with the sugar. Let them hang out for at least 15 minutes so they get juicy. This is called macerating, but no one says that word out loud.
Whip the cream. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until you get soft peaks. If it looks like clouds and tastes like heaven, you did it right.
Cut your cake into bite-sized cubes. Try not to eat half of it while doing this. Or do. You’re the boss here.
Layer it up. Start with cake cubes at the bottom of each jar. Add a spoonful of strawberries, then a dollop of whipped cream. Repeat the layers once or twice until the jar is full or your ingredients are gone.
Top with a final flourish of whipped cream and a strawberry slice. Admire your work like the dessert architect you are.
Serve immediately or chill for up to 2 hours. Any longer and the whipped cream may get a little tired-looking (relatable).

Common Mistakes to Avoid

Skipping the sugar on the berries. Plain strawberries are fine, but macerated ones are chef’s kiss. Don’t skip it unless you’re morally opposed to sugar.
Over-whipping the cream. You want soft peaks, not butter. Stop beating when it holds its shape but still looks fluffy.
Using warm cake. Room temp or chilled cake is best. Warm cake turns into a soggy mess real fast.
Overfilling the jars. Leave a little room at the top so you don’t end up wearing dessert instead of eating it.
Thinking you can just “eyeball it.” Layering is visual—so unless you want a mess, go slow and neat-ish.

Alternatives & Substitutions

Short on strawberries? Mix in other berries like blueberries or raspberries. It’s still a win.
No pound cake? Use ladyfingers, sponge cake, or even crushed vanilla wafers. Just keep it light and not-too-sweet.
Dairy-free? Use coconut whipped cream or a store-bought dairy-free alternative. The layers still slay.
Want it boozy? Add a splash of Grand Marnier or rum to the strawberries while they macerate. You’re welcome.
Extra texture? Add some crushed graham crackers or toasted nuts between the layers for crunch.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Yep—up to 24 hours in advance. Just keep them refrigerated and don’t overfill or the cream may deflate a bit.

What size jars should I use?
Half-pint (8 oz) mason jars are ideal. Small enough to serve individually, big enough to feel like dessert.

Do I have to use jars?
Of course not. Glasses, plastic cups, or even little bowls work. The jar just makes it look Pinterest-y.

Can I use frozen strawberries?
Technically yes, but they get mushy. If you go this route, thaw and drain them well first.

Is store-bought whipped cream okay?
Listen, we don’t judge. But homemade takes 3 minutes and tastes 100x better. Your call.

Will this recipe work for a crowd?
Absolutely. Just scale up the ingredients and layer them in a big trifle dish instead of jars.

How long will they last in the fridge?
About 2–3 days max. After that, the cream starts to lose its vibe and the cake can get soggy.

Final Thoughts

Strawberry shortcake in a jar is one of those desserts that looks like you tried way harder than you did—and we love that. It’s bright, fresh, creamy, and the perfect sweet ending to, well, any day.

So grab some jars, slice those berries, and whip it good. Whether you’re showing off at a gathering or eating one in bed with a spoon and no shame—these cute little desserts totally deliver.

Now go layer something delicious. You’ve earned it.