Don’t buy your shortcakes, make them! Flaky and delicious and beyond simple to make! Use this recipe to create a delectable strawberry shortcake dessert. Don’t forget to try the Instant Pot Vanilla Pudding recipe too!
Ahhhhh mason jars. Any reason to use them makes me happy! What could be better than that? Mason jars with DESSERT in them! Now we are talkin’.
Making your own shortcakes is really easier than it sounds. Honest! We’re just talking, flour, sugar, butter, eggs… the old standbys. The flavor and texture of these shortcakes is well worth the few moments it takes to whip them up.
Don’t you worry. I’m guiding you through the whole recipe! Check out the video here:
Now, no strawberry shortcake dessert is complete without this scrumptious Instant Pot Vanilla Pudding recipe! Heck, you’ve come this far – go for it! You can do it!
I didn’t have a circular biscuit cutter to I improvised (actually I have several… you guessed it – in storage. Gah!) and used the top of the mason jar to cut my shortcake. I will continue to do this in the future because it cut the cake to the exact side I needed.
So try the recipe below, watch the video to see just how simple this is and please be sure to pin the photo below to your Pinterest board. You’ll make myself and mason jar companies so very happy LOL!
- 1/3 cup butter softened
- 3/4 cup sugar
- 2 tsp vanilla extract or 1 tsp vanilla & 1 tsp almond extract
- 1¾ cups all purpose flour
- 1/4 cup salt
- 2 tsp baking powder
- 1/2 cup milk
- 1/3 cup sour cream
- 1 tsp lemon zest optional
- 2 cups fresh strawberries cut into a size you prefer
- whipping cream homemade or store bought
- 1 recipe vanilla recipe found here or
- 1 box ready to make vanilla pudding
1. Preheat oven to 350° degrees and cut parchment paper to fit a half sheet pan (or grease 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.
4. Alternately, add in flour and milk to the butter mixture, beginning and ending with flour. Once combined, add in sour cream; mix.
5. Spread the batter evenly in the half sheet pan (the batter will be thick, but it will spread in an even, thin layer).
6. Bake for 16-17 minutes, or until a cake tester comes out clean. Allow to cool.
7. Using a biscuit cutter (or something circular in diameter) cut out shortcake rounds. I used the top of the mason jar to get the right diameter.
8. Place one piece of cake in each jar and top each with strawberries. Place the next cake round on top of the strawberries and top vanilla, whipped cream & strawberries. I used two rounds per jar.
9. Repeat for each jar.
10. When ready to serve, top with whipped cream.
11. You don't have to use mason jars (gasp – why wouldn't you?!). This can be stacked in a bowl or dish or serve one large portion by layering a trifle bowl or glass baking dish.
13. However you stack it…Enjoy!
What’s your favorite type of dessert?