Fresh Strawberry Shortcake Parfaits (Printable)

Layers of shortcake, strawberries, and whipped cream assembled in jars for a light, summery dessert.

# What You Need:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 1/4 cups heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.
03 - Stir milk and vanilla extract into the dry mixture until just combined. Avoid overmixing to maintain a tender crumb structure.
04 - Drop heaping spoonfuls of dough onto prepared baking sheet to form 6 to 8 individual shortcakes. Bake for 15 to 18 minutes until golden brown. Transfer to cooling rack and cool completely before cutting into 1-inch cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and allow to sit for at least 15 minutes until natural juices release.
06 - In a chilled mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form using an electric mixer or whisk.
07 - Layer shortcake cubes, macerated strawberries with juice, and whipped cream into 8-ounce mason jars in alternating layers. Finish each jar with whipped cream and fresh strawberry slices on top.
08 - Serve immediately or cover jars and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • Everything comes together in under an hour, which means you can make these the morning of your gathering without stress.
  • Serving dessert in mason jars feels fancy enough for guests but casual enough to eat with a spoon while standing around the porch.
  • The flavors taste like summer itself: fresh strawberries at their peak, tender crumbly cake, and real whipped cream that tastes nothing like the canned version.
02 -
  • Don't overmix your shortcake dough or you'll end up with dense little hockey pucks instead of tender, crumbly cakes that fall apart in your mouth.
  • Macerate your strawberries at least 15 minutes ahead because those released juices are what prevent the whole thing from tasting dry.
  • A chilled bowl and chilled cream make the difference between whipped cream that holds together for hours and cream that starts weeping liquid within 30 minutes.
03 -
  • Use a ice cream scoop to drop uniform shortcake portions onto your baking sheet so they bake evenly and look professionally made.
  • Whip your cream while the shortcakes are still cooling so everything comes together at the right temperature and you're not waiting around in the kitchen.
  • Prep your strawberries the night before and keep them macerated in the fridge, then drain some of the excess juice before layering if your jars start to look too wet.
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