Strawberry Shortcake Trifle Mason (Printable)

Layered shortcake, fresh strawberries, and whipped cream served beautifully in individual mason jars.

# What You'll 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes and work into mixture using a pastry cutter or fingertips until resembling coarse breadcrumbs. Stir in milk and vanilla until just combined, being careful not to overmix.
02 - Drop spoonfuls of dough onto prepared baking sheet to form 6 to 8 individual shortcakes. Bake for 12 to 15 minutes until golden brown. Remove from oven and cool completely. Once cooled, cut shortcakes into bite-sized cubes.
03 - Combine sliced strawberries with sugar and lemon juice in a bowl. Allow to sit undisturbed for 10 to 15 minutes. This process releases natural fruit juices and develops flavor complexity.
04 - Pour cold heavy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract. Beat with an electric mixer or whisk until soft peaks form, approximately 2 to 3 minutes.
05 - Fill six 8-ounce mason jars with alternating layers: begin with shortcake cubes, followed by strawberries with accumulated juices, then whipped cream. Repeat layers, finishing with whipped cream on top. Garnish with fresh strawberry slices or mint sprig if desired.
06 - Serve immediately for optimal texture, or refrigerate for up to 2 hours before presentation.

# Expert Advice:

01 -
  • The layers look stunning without any fancy plating skills, and guests genuinely believe you spent hours on them.
  • Everything can be prepped ahead and assembled in mason jars, which means less stress when people arrive hungry.
  • Each spoonful gives you shortcake, berries, and cream together, so you never get a weird mouthful of just one thing.
02 -
  • Do not overmix the shortcake dough or it turns tough and dense, which defeats the entire purpose of having something delicate and crumbly to contrast with the juicy berries.
  • The strawberries release their own juices when macerated with sugar, so you don't need to add anything else, and those juices are what keep the whole trifle moist without getting soggy.
03 -
  • Keep your mixing bowl and beaters in the freezer for 15 minutes before whipping cream, because the cold helps the cream whip faster and holds better.
  • If your strawberries taste bland, taste the juice in the bottom of the bowl after macerating, and if it's not sweet enough, add a tiny bit more sugar to the mixture before assembling.
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