Foodbe
strawberry shortcake jars

strawberry shortcake jars

👨‍🍳 Chefy Tip: Whip cream with cold bowl and beaters — warmth kills fat structure. Fold powdered sugar in gently or it pulls water from the cream and makes it weep. Assemble right before serving, not the night before.

Serves
4
Prep
20 min
Cook
20 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
250
Carbs
32g
Protein
3g
Fat
16g

Flavor Profile

🍓 Sweet and juicy from fresh strawberries
🍰 Light and fluffy from the sponge cake
🍦 Rich and creamy from the fresh whipped cream
🍬 Delicately sweet with a hint of vanilla

Ingredients

🍓 1 cup fresh strawberries, sliced
🍰 1 sponge cake, cut into cubes
🍦 1 cup heavy whipping cream
🍬 2 tbsp powdered sugar
🌿 1 tsp vanilla extract
🍁 1 tbsp maple syrup (optional)

Instructions

01

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

02

Layer sponge cake cubes, whipped cream, and sliced strawberries in small jars. Repeat layers and finish with a dollop of whipped cream and extra strawberries.

03

Chill 30 minutes before serving. Drizzle with maple syrup for added sweetness if desired.

🧬 Food Science

Strawberry shortcake dates back to the 19th century and was originally made with a biscuit-like dough, evolving into the modern version we know today with sponge cake and whipped cream.

Pair It

🥂 Sparkling water with a hint of lemon or a chilled glass of rosé complements the fresh strawberry flavors.
🍽️ Serve alongside extra fresh berries or a scoop of vanilla sorbet.