Mason Jar Strawberry Shortcake Parfaits Recipe

Give it up my sweet friend! You cannot resist the temptation of this recipe. I am OBSESSED with these Mason Jar Strawberry Shortcake Parfaits. They are my new favorite thing in the whole world. If you love dreamy strawberry desserts, you have to try our Fluffy Strawberry Shortcake Puppy Chow next!

We’re talking fluffy, buttery shortcake. We’re talking juicy, sweet strawberries. All layered up with clouds of whipped cream. It’s pure, portable joy in a jar. Come to Mama!

This is the ultimate dessert hack. It’s a picnic superstar, a genius gift, and the easiest way to make a weeknight feel special. Let’s get into it!

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4 parfaits

Do You Love This Recipe Too?

I first made these for a friend’s birthday picnic in the park. I wanted something cute, easy to carry, and impossible to mess up.

When we popped open those jars, everyone went silent. Then came the “Mmmms” and “Oh my goshes.” One friend literally hugged her jar. That’s when I knew this recipe was magic. It’s happiness you can hold in your hand!

My Shopping List for This Recipe

You don’t need anything fancy here. Just simple, beautiful ingredients that sing together. Fresh strawberries are the absolute star, so get the best you can find!

The shortcake is a simple, sweet biscuit. It’s the perfect sturdy base for all those juicy berries. Trust me, homemade beats store-bought every single time.

Let’s Get Your Ingredients Ready

Grab your measuring cups and let’s line everything up. This is the fun part! Seeing it all come together is so satisfying.

• For the Shortcakes:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold unsalted butter, cubed
  • 1/2 cup cold heavy cream (plus more for brushing)
  • 1 large egg
  • Coarse sugar, for sprinkling
• For the Filling & Assembly:
  • 1 lb fresh strawberries, hulled and sliced
  • 3 Tbsp granulated sugar (for the berries)
  • 1 1/2 cups cold heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 4 (16 oz) wide-mouth mason jars with lids

Bringing This Recipe to Life (Step-by-Step)

Ready? Let’s bake, whip, and layer our way to glory. This is where the magic happens. Follow these steps and you’ll be a parfait pro. If you’re a muffin fan, you’ll adore our Cream Cheese Swirl Pumpkin Banana Strawberry Muffins for another fantastic bake.

Recipe

Mason Jar Strawberry Shortcake Parfaits Recipe

Make Mason Jar Strawberry Shortcake Parfaits Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 25 min | Cook: 15 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Shortcakes:1 1/2 cups all-purpose flour 1/4 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 6 Tbsp cold unsalted butter, cubed 1/2 cup cold heavy cream (plus more for brushing) 1 large egg Coarse sugar, for sprinkling
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cubed
• 1/2 cup cold heavy cream (plus more for brushing)
• 1 large egg
• Coarse sugar, for sprinkling
• For the Filling & Assembly:1 lb fresh strawberries, hulled and sliced 3 Tbsp granulated sugar (for the berries) 1 1/2 cups cold heavy whipping cream 3 Tbsp powdered sugar 1 tsp pure vanilla extract 4 (16 oz) wide-mouth mason jars with lids
• 1 lb fresh strawberries, hulled and sliced
• 3 Tbsp granulated sugar (for the berries)
• 1 1/2 cups cold heavy whipping cream
• 3 Tbsp powdered sugar
• 1 tsp pure vanilla extract
• 4 (16 oz) wide-mouth mason jars with lids

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is your first step to shortcake heaven!

2

Make the shortcake dough. In a large bowl, whisk the flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter.

3

Use a pastry cutter or your fingers to work the butter into the flour. You want it to look like coarse crumbs with some pea-sized bits. Cold butter is the secret to a flaky texture!

4

In a small bowl, whisk the 1/2 cup cold cream with the egg. Pour this into the flour mixture. Stir gently with a fork until a shaggy dough forms.

5

Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Don’t overwork it! Use a biscuit cutter or a glass to cut out 8-10 small rounds.

6

Place them on your baking sheet. Brush the tops with a little extra cream and sprinkle with coarse sugar. Bake for 12-15 minutes until golden and puffed. Let them cool completely.

7

While they bake, macerate the strawberries. Toss the sliced berries with 3 Tbsp sugar in a bowl. Let them sit for at least 20 minutes. They’ll get all syrupy and amazing.

8

Make the whipped cream. In a chilled bowl, beat the 1 1/2 cups cold cream, powdered sugar, and vanilla until stiff peaks form. Keep everything cold for the best whip!

9

Now, the grand assembly! Crumble or cube your cooled shortcakes. In each mason jar, layer: shortcake pieces, a spoonful of juicy strawberries, and a big dollop of whipped cream.

10

Repeat the layers until the jar is full, ending with whipped cream and a few pretty strawberry slices on top. Screw on the lids and get ready for applause!

Notes

Enjoy your homemade Mason Jar Strawberry Shortcake Parfaits Recipe!

Nutrition Information

Calories: ~650

Carbohydrates: 55g

Protein: 7g

Fat: 46g

Saturated Fat: 29g

Fiber: 3g

Sugar: 28g

Did You Make This?

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1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is your first step to shortcake heaven!
2. Make the shortcake dough. In a large bowl, whisk the flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter.
3. Use a pastry cutter or your fingers to work the butter into the flour. You want it to look like coarse crumbs with some pea-sized bits. Cold butter is the secret to a flaky texture!
4. In a small bowl, whisk the 1/2 cup cold cream with the egg. Pour this into the flour mixture. Stir gently with a fork until a shaggy dough forms.
5. Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Don’t overwork it! Use a biscuit cutter or a glass to cut out 8-10 small rounds.
6. Place them on your baking sheet. Brush the tops with a little extra cream and sprinkle with coarse sugar. Bake for 12-15 minutes until golden and puffed. Let them cool completely.
7. While they bake, macerate the strawberries. Toss the sliced berries with 3 Tbsp sugar in a bowl. Let them sit for at least 20 minutes. They’ll get all syrupy and amazing.
8. Make the whipped cream. In a chilled bowl, beat the 1 1/2 cups cold cream, powdered sugar, and vanilla until stiff peaks form. Keep everything cold for the best whip!
9. Now, the grand assembly! Crumble or cube your cooled shortcakes. In each mason jar, layer: shortcake pieces, a spoonful of juicy strawberries, and a big dollop of whipped cream.
10. Repeat the layers until the jar is full, ending with whipped cream and a few pretty strawberry slices on top. Screw on the lids and get ready for applause!

Fun Variations to Try Next Time

Got the basics down? Let’s play! These little jars are a perfect canvas for your creativity.

Try adding a layer of lemon curd for a zingy twist. It cuts through the sweetness so nicely.

Swap the strawberries for a mix of raspberries and blueberries. You’ll get a gorgeous patriotic look for summer parties!

For a decadent treat, sprinkle a little dark chocolate shavings between the layers. Chocolate and strawberry? Always a win.

How to Store, Freeze, and Reheat

These parfaits are best enjoyed the day they’re made. But I’ve got tips if you need to plan ahead!

You can store them, covered, in the fridge for up to 24 hours. The shortcake will soften a bit, but it’s still delicious.

I don’t recommend freezing the assembled parfaits. But you can freeze the baked and cooled shortcakes in a bag for up to a month! Thaw and use as needed.

NUTRITION INFORMATION

• Calories: ~650
• Carbohydrates: 55g
• Protein: 7g
• Fat: 46g
• Saturated Fat: 29g
• Fiber: 3g
• Sugar: 28g

A Quick Q&A on This Recipe

Can I use store-bought pound cake instead?

You totally can in a pinch! But hear me out. The homemade shortcake is a GAME CHANGER. It’s so tender and buttery. It’s worth the extra 15 minutes, I promise.

How far ahead can I assemble these?

For the best texture, assemble no more than 2-3 hours before serving. You can prep all the parts (bake shortcakes, macerate berries, whip cream) the night before. Then just layer and go!

What size jar is best?

I love a 16-ounce wide-mouth jar. It gives you room to get your spoon in there! Pint jars work too. Just make sure you can see those beautiful layers.

And there you have it! My ultimate, most-shared, crowd-pleasing dessert. It’s more than a recipe. It’s a whole vibe. For another quick and fluffy muffin recipe that’s perfect for breakfast, check out our Fluffy Pumpkin Banana Muffins with 5-Min Strawberry Glaze.

It’s perfect for gifting, for picnics, or for treating yourself on a Tuesday. I want to see your beautiful creations! I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!