Strawberry Shortcake Trifle Mason (Printable)

Sweet strawberry layers combined with whipped cream and tender shortcake in mason jars for a delightful dessert.

# 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 Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium mixing bowl, combine flour, granulated sugar, baking powder, and salt. Cut in cold butter cubes using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in milk and vanilla extract until just combined, being careful not to overmix the dough.
02 - Drop spoonfuls of dough onto the prepared baking sheet to form 6 to 8 individual shortcakes. Bake for 12 to 15 minutes until golden brown. Remove from oven and allow to cool completely before cutting into bite-sized cubes.
03 - In a separate bowl, combine sliced fresh strawberries with granulated sugar and fresh lemon juice. Stir gently to combine. Let the mixture stand for 10 to 15 minutes, allowing the strawberries to release their natural juices and develop deeper flavor.
04 - Pour cold heavy whipping cream into a chilled mixing bowl. Beat with an electric mixer or whisk until soft peaks form. Add powdered sugar and vanilla extract, continuing to beat until fully incorporated and cream reaches desired consistency.
05 - Layer components in six 8-ounce mason jars in the following order: shortcake cubes, macerated strawberries with juices, whipped cream. Repeat layers once more, finishing with a generous dollop of 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 serving. Cover jars with lids for storage and portability.

# Expert Advice:

01 -
  • You can make these ahead and they actually taste better after sitting a few hours, which means less stress when guests arrive.
  • The mason jars make them feel fancy and Instagram-worthy without requiring a single bit of fancy technique.
  • Each layer stays distinct and beautiful instead of becoming a sad, soggy puddle by the end of the meal.
02 -
  • Do not skip cooling the shortcakes completely before cutting them, or they'll crumble to dust instead of holding their shape in the jars.
  • The strawberries absolutely need that 10-minute rest to release their juices, which is what keeps everything from being dry and what makes the whole jar taste cohesive.
03 -
  • A splash of Grand Marnier or orange liqueur stirred into the macerated strawberries transforms this into an elegant adult dessert that tastes restaurant-quality.
  • Make the shortcakes the morning of serving so they're fresh but completely cool before you cut them, which is the perfect balance of convenience and quality.
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