Strawberry Shortcakes in a Jar
Prep Time
30 mins
Cook Time
1 hr

A delicious summer treat that is great for serving individually in jars or as a beautiful trifle!

Servings: 10 servings
Author: Jackie
Angel Food Cake
  • 1 cup cake flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites approximately 12 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla paste or extract
  • 1 pound of strawberries chopped plus more for garnish
  • 1 tablespoon sugar
Whipped cream
  • 1 pint of cold heavy whipping cream cream
  • 1/4 cup sugar
  • 10 4oz jars
  1. Preheat your oven to 325 degrees.

  2. Sift together flour and salt. Set aside.

  3. In the bowl of your mixer, beat egg white on medium until frothy.
  4. Once frothy, add cream of tartar and increase mixer speed to high. Beat until soft peaks form.

  5. Increase mixer to medium high and begin adding sugar in 1 tablespoon increments every 30 seconds or so. Once all sugar has been added, continue beating egg whites until stiff peaks form.

  6. Add flour mixture to beaten egg whites and gently fold in until combined.
  7. Fold in vanilla.

  8. Spoon batter into non-greased 12-cup bundt pan.

  9. Bake for 1 hour. Cool for about 5 minutes then invert pan onto a cooling rack and allow to naturally release from pan while cooling.

  1. Dice strawberries and sprinkle with sugar 10 minutes before assembling.
Whipped Cream
  1. Combine cold heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form.
  1. To assemble, dice cake into 1 inch cubes.

  2. Add a spoonful of strawberries to the bottom of the jar followed by a few cubes of angel food cake and finally a spoonful of whipped cream.
  3. Repeat until jars are full.
  4. If desired, pipe whipped cream at the top and finish off with a sliced strawberry.

Recipe Video