Description
Easy and delightful Strawberry Shortcake Jars layered with fresh strawberries, fluffy cake, and whipped topping—perfect for summer and gatherings.
Ingredients
Scale
- 1 pound strawberries
- 2 tablespoons granulated sugar
- 8-ounce tub whipped topping (like Cool Whip)
- 12 ounces angel food cake or pound cake
- 8 8-ounce mason jars
Instructions
- Remove stems, wash, and slice strawberries. Mix with granulated sugar and let sit 15 minutes to create syrup.
- Slice angel food or pound cake into bite-sized pieces.
- Place a dollop of whipped topping at the bottom of each mason jar.
- Add a layer of cake pieces over the whipped topping.
- Spoon some of the sweetened strawberries on top of the cake layer.
- Repeat layering with whipped topping, cake, and strawberries until jars are filled.
- Finish with a final dollop of whipped topping and garnish with sliced strawberries.
- Chill jars in the refrigerator for at least 30 minutes before serving.
Notes
- Use fresh strawberries for best flavor; frozen can be used if thawed and drained.
- To prevent sogginess, assemble jars just before serving if making ahead.
- Optional: Add lemon or orange zest to strawberries for a citrusy twist.
- Substitute whipped topping with homemade whipped cream for richer flavor.
- Use gluten-free cake or dairy-free whipped topping to accommodate dietary needs.
Nutrition
- Serving Size: 1 jar (approximate)
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Strawberry Shortcake Jars, Mason jar dessert, Summer dessert, Layered strawberry dessert, Easy strawberry shortcake