Perfect Summer Strawberry Shortcake
Treat yourself to this delicious strawberry shortcake in a jar. It’s an easy to make portable mini dessert for summer picnics and cookouts.
Servings: 8
Equipment
- ^^^ NOT GINGERBREAD MAN
- Weck Jars or Similar
Ingredients
For the Cake:
- 2 Cups all purpose flour
- 3 Tablespoon cornstarch
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- 12 Tablespoon butter
- 1 ½ Cups granulated sugar
- 4 eggs
- 1 Cup sour cream
For the Strawberries:
- 4 Cups strawberries cut up
- 1 Cup granulated sugar
- ½ lemon juiced
For the Topping:
- 1 ½ Cups whipping cream
Instructions
Make the Cake:
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- In a bowl whisk together flour, cornstarch, baking soda and baking powder until mixed and set aside.
- In the bowl of a mixer combine butter and sugar. Mix until fluffy.
- Mix in the eggs one at a time. Add ⅓ of the flour mixture and mix just until combined.
- Add in ½ of the sour cream and mix just until combined. Repeat with flour and sour cream once more then end by mixing in last ⅓ of the flour mixture and mixing just until combined.
- Pour batter into the prepared baking sheet and spread evenly. Bake about 20 minutes.
- Remove from oven, cool completely and then cut into rounds using a cup or cookie cutter.
Prepare the Strawberries:
- In a bowl, mix together the strawberries and sugar.
- Add the lemon juice, mix well and let sit for about 20 minutes.
To Assemble:
- Make the whipping cream with a mixer. You can add 1 ½ to 2 tablespoons of sugar if you like.
- Layer the cake rounds and strawberries into cups or jars. Layer until full to top.
- Pack whipped cream separate and top with whipped cream prior to serving.
Notes
Use ripe, juicy strawberries: The sweeter and more flavorful your strawberries are, the better the overall dessert will taste. Macerating them with sugar and lemon brings out their natural juices beautifully.
Don’t overmix the batter: Mix the cake batter just until combined to keep the texture light and tender. Overmixing can make the cake dense.
Chill the whipped cream: For the fluffiest results, use cold whipping cream and chill your mixing bowl and beaters beforehand—it helps the cream whip up faster and hold its shape longer.
Assemble just before serving: For the freshest texture, layer the dessert close to serving time to avoid soggy cake and keep everything looking and tasting its best.
Cut cake rounds cleanly: Use a sharp round cutter or the rim of a glass dipped in flour to cut out cake pieces without tearing or sticking.
Don’t overmix the batter: Mix the cake batter just until combined to keep the texture light and tender. Overmixing can make the cake dense.
Chill the whipped cream: For the fluffiest results, use cold whipping cream and chill your mixing bowl and beaters beforehand—it helps the cream whip up faster and hold its shape longer.
Assemble just before serving: For the freshest texture, layer the dessert close to serving time to avoid soggy cake and keep everything looking and tasting its best.
Cut cake rounds cleanly: Use a sharp round cutter or the rim of a glass dipped in flour to cut out cake pieces without tearing or sticking.
Nutrition
Calories: 648kcal | Carbohydrates: 112g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 208mg | Potassium: 250mg | Fiber: 2g | Sugar: 80g | Vitamin A: 780IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 2mg
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