Buttermilk Strawberry Shortcake in a Jar
Strawberry Shortcake. Who doesn’t love it??? This simple dessert is made even better with fresh, from-scratch components. Plus, building your Strawberry Shortcake in a jar is so much fun! I know you’ll love this easy recipe, so go ahead and try my Buttermilk Strawberry Shortcake in a Jar!
Strawberries are one of the best things in the whole world. Especially when they are in season! I love to serve my family fresh fruit on a daily basis and this easy, from-scratch dessert is perfect!
You could easily allow your older children to help you make this one too and once your child knows how to use a knife, slicing strawberries makes for good practice!
This recipe for strawberry shortcake is perfect for families, special occasions, and would be a great addition to your next picnic or large gathering. Just multiply the recipe based on how many people you want to serve!
Buttermilk Strawberry Shortcake
I served these in a mason jar, but a plate or any dessert cup will work just fin.
For this recipe you will need:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 3/4 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup buttermilk
- 4 cups fresh strawberries, sliced into bite-sized pieces
- whipped cream
How to Make Buttermilk Strawberry Shortcake
Buttermilk Strawberry Shortcake in a Jar Recipe
Buttermilk Strawberry Shortcake in a Jar
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 3/4 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup buttermilk
- 4 cups fresh strawberries, sliced into bite-sized pieces
- whipped cream
Instructions
- In a mixing bowl, combine flour, baking powder, baking soda, sugar, and salt.
- Cut in the butter until the mixture is crumbly.
- Add in the buttermilk until the mixture turns into a nice dough. Only mix until just combined.
- Use a large cookie scoop to scoop the batter onto a greased baking pan. Bake at 350 degrees for about 15 minutes or until the biscuits are slightly brown.
- Cool the biscuits before putting together your shortcakes.
- In a pint-sized mason jar, break one shortbread biscuit into several pieces and add to the bottom of the jar.
- Add a layer of strawberries on top of the biscuit and top with a little whipped cream.
- Follow with another broken biscuit, more strawberries, and top with whipped cream.
- Enjoy immediately. Makes 4 pints or 4 servings.
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Frequently Asked Questions
Can Strawberry Shortcake be frozen?
You can freeze the biscuit (shortcake) portion of this dessert. You do not want to freeze the strawberries and whipped cream because the texture changes.
If you want to make the shortcakes ahead of time, you can bake the biscuits, let them cool, and then freeze them. On the day of serving, go ahead and assemble the rest of the ingredients after the biscuits have thawed.
Can you make Strawberry Shortcake ahead of time?
Good question! Strawberry shortcake is best assembled just before serving. However, you can make the different components ahead of time:
The Shortcake: You can bake the shortcakes and let them cool up to 24 hours in advance. Just be sure to properly store them so they stay fresh. Or, if you want to keep the shortcakes stored for longer, it’s best to freeze them.
The Strawberries: You can slice the strawberries and keep in the fridge for up to 24 hours as well. If you want to macerate the strawberries (add sugar to them) you can also do this a day in advance.
The Whipped Cream: You’ll want to make the whipped cream the day of serving (or use a store-bought whipped cream) so it has a nice consistency when you serve your strawberry shortcake.
I hope you enjoy this recipe! Let me know what your favorite part of this dessert is in the comments below!
