Strawberry shortcake is the perfect dessert for summer. It’s a classic recipe that is light, not too sweet and simple to make. Plus it’s the best way to end a huge barbecue!

These strawberry shortcake mason jars add a fun twist to this dessert, making them easily portable for picnics or even surprise sweet treats for family and friends. Every element in this dessert is super simple to make (yes, even the biscuits are a breeze!). You’ll love the sweetness from the fruit, the fresh and airy whipped cream, and the tiny golden brown biscuits.

INSTRUCTIONS: Preheat oven to 425 degrees. In a small bowl, combine strawberries and 3 Tbsp sugar. Toss to coat the strawberries and let sit in refrigerate for at least 20 minutes to macerate.

In the bowl of a stand mixer, beat heavy cream, 1 1/2 Tbsp sugar and 1 tsp vanilla until you reach stiff peaks. Set aside. Sift the flour into a large bowl, add the baking powder, sugar and salt. Pour over heavy cream and mix together with your hands until it comes together in a large bowl. Roll out dough on a clean, floured surface until approximately 1/2” thick. Cut the dough into circles with a biscuit cutter that is just smaller than the opening of the mason jars you will be using.

Add the biscuit rounds to a greased baking sheet and bake for 15 minutes, until golden brown. Layer all the ingredients starting with the biscuit, then strawberries and whipped cream, repeating these layers until you reach the top of the jar. Serve cold.  

Recipe & Photos by Meghan Bassett