Give it up, my sweet friend! You cannot resist the temptation of these Mason Jar Strawberry Shortcake Parfaits. I am not kidding. I made a batch yesterday and I’ve already had three today. They are my new everything. If you love strawberry desserts, you have to try this Fluffy Strawberry Shortcake Puppy Chow for another fun, shareable treat.
Imagine all the magic of a classic strawberry shortcake. Now, picture it in a cute, grab-and-go jar. It’s a picnic superstar, a stunning gift, and the most fun layered dessert you’ll ever make. Let’s get into this!
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4 parfaits
Do You Love This Recipe Too?
Okay, story time. I was planning a big family picnic last summer. I wanted a dessert that was absolutely show-stopping but wouldn’t melt or get smushed in the basket.
Enter these parfaits. I assembled them at home, popped the lids on, and tossed them in the cooler. When we unveiled them, everyone went nuts. My cousin literally hugged her jar. That’s when I knew this recipe was pure gold.
My Shopping List for This Recipe
This is the fun part! We need three simple components: sweet biscuits, juicy strawberries, and fluffy whipped cream. That’s it. The magic is in the layers. If you have extra strawberries, try making these easy strawberry yogurt bites for a healthy snack.
Let’s Get Your Ingredients Ready
Grab your favorite mixing bowls and let’s line everything up. Trust me, having it all ready makes the assembly so fast and fun.
- For the Shortcakes:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup cold heavy cream, plus 1 tbsp for brushing
- 2 tbsp cold unsalted butter, cubed
- Coarse sugar, for sprinkling
- For the Strawberry Layer:
- 1 lb fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- For the Cream:
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
- You’ll Also Need:
- 4 (16 oz) wide-mouth mason jars with lids
Bringing This Recipe to Life (Step-by-Step)
Ready? This is where the party starts. We’re baking, macerating, whipping, and layering. It’s a blast!
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the biscuit dough. In a bowl, whisk the flour, 2 tbsp sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs.
- Pour in 1/3 cup of cold heavy cream. Stir just until a shaggy dough forms. Don’t overmix! Turn it onto a floured surface and gently pat it into a 1-inch thick rectangle.
- Cut out rounds with a 2-inch biscuit cutter or a glass. You should get about 8 small biscuits. Place them on your baking sheet, brush the tops with the extra cream, and sprinkle with coarse sugar.
- Bake for 12-15 minutes until they’re golden and gorgeous. Let them cool completely on a rack.
- While they bake, make the strawberries. Toss the sliced berries with 3 tbsp sugar in a bowl. Let them sit and get all syrupy. This is called macerating and it’s a game-changer.
- Make the whipped cream. Using a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla on high until you get stiff, beautiful peaks.
- Time to assemble! Crumble or cube your cooled biscuits. In each jar, layer: biscuit pieces, a spoonful of strawberries and juice, then a big dollop of whipped cream. Repeat! Finish with a whole strawberry on top.
- Screw the lids on tight and refrigerate until you’re ready to serve. The flavors get even better as they mingle!
Fun Variations to Try Next Time
Got the basics down? Let’s play! Here are my favorite twists.
Swap the strawberries for raspberries or a mix of berries. Add a layer of lemon curd between the cream and berries for a zing. For a fun crunch, sprinkle some toasted almond slices in with the biscuit layer.
How to Store, Freeze, and Reheat
These are best eaten the day they’re made, but they’ll keep in the fridge for up to 24 hours. The biscuits will soften, but in the most delicious, cakey way.
Mason Jar Strawberry Shortcake Parfaits Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Mason Jar Strawberry Shortcake Parfaits Recipe!
I don’t recommend freezing the assembled parfaits. But you can totally freeze the baked biscuits! Just thaw them at room temp before you crumble and assemble.
NUTRITION INFORMATION
- Calories: ~520
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 28g
- Protein: 6g
A Quick Q&A on This Recipe
Can I use store-bought biscuits or pound cake?
You absolutely can! For a super quick fix, grab those little sponge cake cups or a pre-made angel food cake. But honestly, the homemade biscuits are so easy and taste a million times better.
How far ahead can I assemble them?
I’d say 2-3 hours max before serving if you want the biscuits to stay a bit textured. If you love a softer, more cake-like layer (I do!), assemble them the night before. It’s a fantastic make-ahead trick.
What size jar is best?
I’m a 16-ounce wide-mouth jar stan! They give you plenty of room to get your spoon in there and make those pretty, visible layers. Pint jars work in a pinch, but go wide-mouth if you can.
There you have it! My ultimate portable food obsession. These parfaits are happiness in a jar. They make the sweetest edible gifts and turn any ordinary day into a picnic. For another decadent strawberry dessert, you must try this rich Strawberry Chocolate Cake.
I am dying to see your creations! Did you add lemon curd? Use a different berry? Tell me everything! Please leave a comment and a rating below to let me know what you think!
