Go Back Email Link
Frontal view of individual strawberry shortcake trifles layered in glass jars with whipped cream and fresh strawberry garnish
Print Recipe
No ratings yet

Strawberry Shortcake in a Jar

Strawberry shortcake in a jar is the easiest way to serve a classic summer dessert with zero stress. It’s layered with juicy glazed strawberries, fluffy cream filling, and soft cake cubes — no baking required, and everyone gets their own cute little jar!
Prep Time20 minutes
Chilling30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 6 jars
Calories: 420kcal
Author: Nora from Savory Nothings

Ingredients

For the strawberries:

  • 1 lb fresh strawberries hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons strawberry jam or preserves, for glaze

For the cream layer:

  • 1 (8-oz) brick cream cheese softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whipped topping like Cool Whip, (or 1 ½ cups freshly whipped cream, whipped to stiff peaks, if preferred)

For the cake layer:

  • 1 (10.75-oz) loaf pound cake cut into ¾-inch cubes (store-bought or homemade – angel food cake or vanilla sponge also work great)

Optional garnish:

  • extra whipped topping or whipped cream
  • sliced strawberries
  • mint leaves or shortcake crumbles for a cute finish

Instructions

  • Make the glazed strawberries: 
In a bowl, stir together diced strawberries, sugar, lemon juice, and strawberry jam. Let sit 10–15 minutes until glossy and juicy.
    1 lb fresh strawberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 2 tablespoons strawberry jam
    Bowl of diced strawberries mixed with sugar and jam for glaze
  • Make the cream filling: 
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in whipped topping (or freshly whipped cream, if using) until light and fluffy.
    1 (8-oz) brick cream cheese, ⅓ cup powdered sugar, 1 teaspoon vanilla extract, 1 ½ cups whipped topping
    Fluffy cream cheese whipped topping mixture ready to use
  • Assemble the trifles: 
In small dessert cups or jars, layer:
    Cake cubes
    Spoonful of glazed strawberries (with juice!)
    Cream cheese filling

    Repeat the layers once more, finishing with cream on top.
    1 (10.75-oz) loaf pound cake
    Step-by-step collage showing how to layer strawberry shortcake in a jar: pound cake, strawberry glaze, cream filling, second layer of cake, more strawberries, and final cream topping
  • Garnish & chill (optional): 
Top with extra whipped topping, a strawberry slice, and mint if desired.
 For best texture, chill trifles for 30 minutes—but they’re also delicious served right away!
    extra whipped topping or whipped cream, sliced strawberries, mint leaves or shortcake crumbles

Notes

Use store-bought pound cake and whipped topping for speed, or go homemade if you’ve got the time. Let the strawberries sit with the sugar and jam until juicy and glossy. These jars can be made a few hours ahead—just chill until ready to serve. Best enjoyed within 24 hours for peak texture (the pound cake does soften over time - it starts as "shortcake shortcake" and ends with "yummy trifle" texture, so vary the chilling time according to your preference!)

Nutrition

Serving: 1jar | Calories: 420kcal