Strawberry Shortcake In A Jar


  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1/3 cup sour cream


  • 2 cups sliced strawberries
  • Whipped Cream


  • 12 1- pint 16 oz wide mouth canning mason jars (feel free to use any size mason jars, this is just the size in the pictures)
  • Biscuit Cutter, to fit the above jars, I used a 2 1/2" circular biscuit cutter


  1. Preheat oven to 350 degrees and grease a half sheet pan with baking spray. Set aside.
  2. In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sugar; cream the mixture until combined. Add in egg and vanilla extract; mix.
  3. In a separate bowl, sift together flour, baking powder, and salt. Alternately, add in flour and milk to the butter mixture, beginning and ending with flour. Once combined, add in sour cream; mix.
  4. Spread the batter evenly in the half sheet pan (the batter will be thick, but it will spread in an even, thin layer).
  5. Bake for 16-17 minutes, or until a cake tester comes out clean. Allow to cool.
  6. Using a biscuit cutter (or something circular in diameter) cut out 24 shortcake rounds.
  7. Place one piece of cake in each jar and top each with strawberries. Place the remaining 12 cake rounds on top of the strawberries and top each with remaining strawberries.
  8. When ready to serve, top with whipped cream.
  9. Enjoy!

(Note: You can substitute the all purpose flour for an all purpose gluten free blend, substitute the milk for coconut milk and the sour cream for greek yogurt.)

(From: A Latte Food)

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