Layers of strawberries, tender shortcake, and whipped cream combine beautifully in portable mason jars.
# What You Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How to Make It:
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 the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined without overmixing. Drop spoonfuls of dough onto the prepared baking sheet to form 6 to 8 shortcakes.
02 - Bake for 12 to 15 minutes until golden brown. Remove from oven and allow to cool completely, then cut into bite-sized cubes.
03 - In a mixing bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10 to 15 minutes to macerate and release their natural juices.
04 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
05 - In 6 clean 8-ounce mason jars, create layers starting with shortcake cubes, followed by macerated strawberries with their juices, then whipped cream. Repeat layers once more, finishing with a whipped cream top. Garnish with fresh strawberry slices or mint if desired.
06 - Serve immediately or refrigerate for up to 2 hours before serving.
