This Strawberry Shortcake in a Jar is my take on the dessert my mom served every spring: buttery pound cake, juicy glazed strawberries, and clouds of whipped cream. I just made it a little more modern—layered into individual jars so you can prep it ahead, take it anywhere, and serve it without stress. It’s nostalgic, ridiculously easy, and wildly delicious!
The cutest, easiest strawberry dessert I know
Caveat first: This isn’t some gourmet, artisanal, made-from-scratch shortcake situation (I got that covered here though). This is my real-life, full-time-working-mom-of-three answer to the classic—made cute, make-ahead friendly, and 100% last-minute-class-picnic-approved. My mom always served pound cake with glazed strawberries and whipped cream (iconic, obviously), but that doesn’t exactly travel well or hold up in the fridge. So I turned it into jars. Problem solved.
- These strawberry shortcake trifles are layered with intention. The jammy strawberry glaze keeps the berries glossy and flavorful without watering down the cake.
- The cream cheese whipped filling holds its shape beautifully—no weeping whipped cream in sight.
- And serving them in jars or little dessert cups? That’s not just for aesthetics (although they’re adorable). It’s practical. They travel well, chill perfectly, and make you look like you have your life together even if you’ve been chasing toddlers all day.
We make these for Easter, Mother’s Day, graduation BBQs, baby showers… or just when we feel like being a little extra on a random Tuesday night. They’re the kind of dessert that makes everyone go, “Wait, YOU made these?!” and then ask for the recipe before they’ve even finished licking the spoon!
Let’s break down what’s in the jar (it’s barely a recipe tbh)
We’re keeping it simple: store-bought pound cake, fresh strawberries (tossed with a little sugar and jam for that glossy, juicy glaze), a sweet cream cheese layer, and whipped topping. That’s it. No baking, no fuss, just assemble and chill.
And yes—you can 100% use homemade whipped cream or make your own pound cake if you’re feeling fancy. But if this is a “throw-it-together-before-the-bake-sale” situation? Store-bought is not just fine—it’s the whole point.
Printable recipe
Strawberry Shortcake in a Jar
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
- 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
- Assemble the trifles: In small dessert cups or jars, layer:Cake cubesSpoonful 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
- 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
Frequently asked (and occasionally judgy) questions
Can I use fresh whipped cream instead of Cool Whip?
Yep, and I often do! Just whip ¾ cup cold heavy cream with a spoonful of powdered sugar until stiff peaks form. It’s creamier, less sweet, and a little extra fancy—but Cool Whip totally gets the job done in a pinch.
Can I make my own pound cake?
Of course. If you’re feeling extra, homemade pound cake, angel food cake, or even a light vanilla sponge is perfect here. But listen: this recipe was born to be a shortcut. Store-bought is perfectly fine, especially when it’s Tuesday at 8pm and you forgot the class party is tomorrow.
Do I have to use jars?
Nope! Any small-ish dessert cup or glass works. I’ve used wine glasses, mason jars, little jam jars—basically anything that holds layers. You could even make one big trifle if you’re serving a crowd.
Can I make these ahead of time?
Yes! That’s kind of the whole point. Assemble and chill for up to 4–6 hours. They still taste great after a full day, but after 24 hours the cake starts to get a bit too soft.
Can I swap the strawberries?
Sure! Try blueberries, raspberries, or sliced peaches—whatever you have that’s juicy and sweet. Just make sure to “glaze” them with a bit of jam or sugar so they get that shiny, saucy vibe.
What if my strawberries aren’t sweet?
Add an extra teaspoon of sugar or use a sweeter jam. The lemon juice helps balance things out, so don’t skip it unless you absolutely have to.
How do I transport these?
Lid the jars or cover them tightly with plastic wrap, place them in a baking dish or storage container so they don’t tip, and pop them in a cooler bag if you’re taking them outside. Bonus points if you remember the spoons.
tl;dr – The strawberry short(est) summary
- It’s shortcut city over here: store-bought cake, Cool Whip (or not), and zero judgment.
- The strawberry glaze is non-negotiable—it’s what makes this taste like dessert, not a sad fruit salad.
- Build and chill: These babies are make-ahead friendly but best within 6–8 hours for peak layered cuteness.
Save it, make it, love it
If you’re scrambling for a last-minute dessert that actually looks like you tried—this Strawberry Shortcake in a Jar is your new go-to. Bookmark it, pin it, memorize it… or just hit that Pinterest button right now so you don’t forget it when the next potluck/picnic/class party sneaks up on you. 🍓💥
Let’s be real—you’ll want this in your back pocket all summer long.
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