Strawberry Shortcake in Mini Mason Jars
This easy mini strawberry shortcake in mini mason jars is perfect for any occasion, featuring a fluffy cake base, sweet and refreshing strawberry filling, and a creamy whipped topping.
Servings: 10 servings
Calories: 634kcal
Equipment
- cake pans
- Mixing bowl
- stand/hand mixer
- piping bag optional
- mini mason jars optional
Ingredients
Shortcake Base
- 1 box French Vanilla Cake Mix or Classic White
- 4 eggs
- 1 cup water
- ⅓ cup vegetable oil
- 1 box cheesecake pudding mix 3.4 oz, instant
Strawberry Filling
- 2 containers strawberries, fresh about 2 lbs
- ½ cup sugar (or less) to taste
- 2 teaspoon lemon zest
Cream Cheese Whipped Filling & Topping
- 8 oz cream cheese cold
- 2 cups heavy cream
- ¾ cup powdered sugar
Garnish
- fresh mint leaves
- strawberries sliced in half
Instructions
Shortcake Base
- Preheat the oven to 350°F. Prepare a half sheet cake pan (jelly roll pan) by lining it with parchment paper and spraying with non-stick baking spray. Alternatively, you can use two quarter sheet pans, see note below.
- In a medium bowl, combine the cake mix, eggs, water, vegetable oil, and cheesecake pudding mix. Beat on medium speed for 1 minute, then scrape down the sides of the bowl. Beat on medium-high for an additional 2-3 minutes, until the batter is light and fluffy.
- Pour the batter into the prepared pan. Bake for 15-18 minutes, depending on the pan you’re using. A shallow jelly roll pan will bake quicker. Check for doneness by inserting a toothpick - when it comes out clean, the cake is ready.
- Remove from the oven and allow the cake to cool completely.
Strawberry Filling
- Chop the fresh strawberries into roughly ½-inch pieces. Set aside a handful for garnish.
- In a bowl, combine the chopped strawberries, sugar, and lemon zest. Stir until well combined, then set aside to allow the sugar to draw out the natural juices.
Cream Cheese Whipped Filling & Topping
- Using the whisk attachment of a stand or hand mixer, whip the cold cream cheese until smooth. This may take a few minutes.
- Slowly add the heavy cream in three portions, whipping on medium to medium-high speed until fully incorporated to avoid lumps.
- Once the cream is incorporated and soft peaks form, add the powdered sugar and continue whipping until the mixture is smooth and fluffy.
- Refrigerate the whipped topping until ready to assemble.
Assembly
- Cut the cooled cake into pieces that will fit into your mason jars. Spoon the cake into the bottom of each jar.
- Add a layer of strawberry filling (with some of the juice), followed by a layer of whipped topping. Using a piping bag makes it easier to pipe the whipped topping neatly.
- For layered shortcakes, repeat with another layer of cake, strawberries, and whipped topping.
- Top each jar with a slice or two of strawberry and a sprig of fresh mint for garnish.
Notes
For a thinner cake base, use a shallow baking pan. If you prefer, you can bake the cake in round cake pans or a 9x13 cake pan, then cut the cooled cake into pieces to fill the mason jars.
The mini mason jars (4 oz) are perfect for serving individual portions of this strawberry shortcake, but small bowls or glasses also work great.
Nutrition
Serving: 1jar | Calories: 634kcal | Carbohydrates: 73g | Protein: 7g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 133mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg