Fresh Strawberry Shortcake Parfaits (Printable)

Fluffy shortcake layers with strawberries and whipped cream assembled in mason jars for a fresh summer delight.

# What You Need:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 1 1/4 cups heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 - Using a pastry cutter or fingertips, work cold cubed butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - Add milk and vanilla extract to the flour mixture. Stir gently until just combined; do not overmix to ensure tender shortcakes.
05 - Drop heaping spoonfuls of dough onto the prepared baking sheet to form 6 to 8 shortcakes. Bake for 15 to 18 minutes until golden brown. Remove from oven and cool completely, then cut into 1-inch cubes.
06 - While shortcakes bake, combine sliced strawberries with granulated sugar and lemon juice in a bowl. Toss gently and let stand for at least 15 minutes to release juices.
07 - In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form, approximately 2 to 3 minutes.
08 - In each 8-ounce mason jar, layer shortcake cubes, macerated strawberries with juice, and whipped cream. Repeat layers as desired, finishing with whipped cream and fresh strawberry slices on top.
09 - Serve immediately, or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • You get the elegance of layered dessert without the fussiness of plating at the table.
  • Strawberries macerate while shortcakes cool, so timing practically takes care of itself.
  • Mason jars turn a homemade dessert into something you can actually transport and serve anywhere.
02 -
  • Overmixing the shortcake dough is the quickest way to ruin everything; mix until just combined and accept the shaggy texture.
  • Strawberries release juice only after sitting with sugar; rushing this step means watery, bland fruit and dry layers.
03 -
  • Keep your bowl, beaters, and cream chilled in the freezer for 15 minutes before whipping; cold cream whips faster and holds soft peaks longer without turning to butter.
  • If your shortcakes brown too quickly on top but aren't done inside, tent them loosely with foil for the last few minutes of baking.
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