Strawberry Shortcake Trifle Mason (Printable)

Tender shortcake cubes layered with sweet strawberries and creamy whipped topping in 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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, granulated sugar, baking powder, and salt. Add cold cubed butter and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
02 - Stir in milk and vanilla extract just until combined. Do not overmix the dough.
03 - Drop spoonfuls of dough onto the prepared baking sheet to form 6 to 8 shortcakes. Bake for 12 to 15 minutes until golden brown. Cool completely, then cut into bite-sized cubes.
04 - In a bowl, combine sliced strawberries with granulated sugar and fresh lemon juice. Let sit for 10 to 15 minutes to release natural juices.
05 - In a chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
06 - In 6 clean 8-ounce mason jars, layer shortcake cubes, followed by macerated strawberries with their juices, then whipped cream. Repeat layers once more, finishing with whipped cream on top. Garnish with strawberry slices or fresh mint if desired.
07 - Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • You can assemble everything ahead and grab a jar straight from the fridge—no last-minute plating stress.
  • The portability means these travel to picnics, potlucks, or even a quiet corner of your backyard without falling apart.
  • Homemade shortcake tastes nothing like store-bought, and people always ask for the recipe when they taste how buttery and tender it is.
  • There's something genuinely delightful about eating dessert from a mason jar that makes the experience feel more like an adventure than a regular meal.
02 -
  • Don't overmix your shortcake dough or it becomes dense and tough instead of tender and crumbly—this is the lesson that cost me more than one batch before it stuck.
  • Cold butter and cold cream are not optional; they're the difference between a delicate, flaky shortcake and a disappointing, dense brick.
03 -
  • If your whipped cream starts to look grainy or separated, you've overbeaten it—but don't throw it away; it makes an incredible butter or topping for toast.
  • A splash of Grand Marnier or orange liqueur mixed into the strawberries elevates these for grown-up gatherings and adds a sophisticated depth that people notice without being able to identify exactly what it is.
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