Strawberry Shortcake Trifle Mason (Print Version)

Layered shortcake with fresh strawberries and whipped cream, served in mason jars for easy sharing.

# What You’ll Need:

→ Shortcake

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

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

→ Whipped Cream

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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined, taking care not to overmix. Drop spoonfuls of dough onto the baking sheet to form 6 to 8 shortcakes. Bake for 12 to 15 minutes until golden brown. Cool completely, then cut into bite-sized cubes.
02 - In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10 to 15 minutes to macerate and release the natural juices.
03 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
04 - In 6 clean 8-ounce mason jars, layer cubes of shortcake, followed by a layer of strawberries with their juices, then a layer of whipped cream. Repeat layers once more, finishing with whipped cream on top. Garnish with additional strawberry slices or fresh mint if desired.
05 - Serve immediately or refrigerate for up to 2 hours before serving.

# Additional Tips::

01 -
  • Each jar is a complete dessert that travels beautifully, so you can make them hours ahead and simply grab and go.
  • The layering means every spoonful gets cake, fruit, and cream together—no sad bites of dry cake or cream with nothing to anchor it.
  • It looks impressive enough for company but honestly takes less effort than assembling a traditional cake.
02 -
  • Don't skip letting the strawberries sit with sugar and lemon—that maceration step is what transforms simple berries into a glossy, flavorful layer that binds everything together.
  • Overmixing shortcake dough is the most common mistake, and it's devastating; mix just until combined and your texture will thank you.
  • The cold bowl for whipping cream genuinely matters; even thirty seconds in a warm bowl affects how quickly it whips.
03 -
  • Assemble your trifles no more than 2 hours before serving; beyond that, the shortcake starts absorbing too much liquid and the texture gets mushy.
  • Keep your mixing bowl and beaters in the freezer for 10 minutes before whipping cream—this single step makes the cream whip faster and hold its shape longer.
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