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mini strawberry shortcake trifles {in mason jars!}

Mijni Strawberry Shortcake Trifles {in mason jars!}

Remember last week when I made that Roasted Strawberry, Avcado, and Feta Flatbread (p.s. YUM)?  Well I just so happened to roast an extra large batch of strawberries to make another stellar treat: these Mini Strawberry Shortcake Trifles. In mason jars.  Aren’t they the cutest little things that you ever wanted to stuff in your face?

If you haven’t tried roasting strawberries yet, hopefully this dessert will give you one last big kick in the rear to do so because it is pure magic.  Not only does it take the strawberry flavor from 0 to 100 in just 30 minutes in the oven, but it also creates a sort of strawberry syrup and makes the strawberries soft and irresistible.  And again, face-stuffing worthy.

I made these mini strawberry shortcake trifles a few weeks ago for a dinner with friends and I’m pretty sure I’m not the only one who loved eating them out of  a jar.  Isn’t everything more fun to eat out of a mason jar?  They also ended up being really convenient because someone else had brought a Dairy Queen ice cream cake (the BEST!) so obviously we all had to have a little of each dessert and these little jars are just perrrrrfect for sharing.  If you’re not my husband.  But that’s another story for another post.

ANYWAYS,  they are delicious and contrary to how they may look, actually pretty simple.  I made a homemade lemon angel food cake for the shortcake part, then the roasted strawberries, and finally a basic homemade whipped cream.  You could definitely use Cool Whip or RediWhip if that sort of thing is your jam.  It would still be equally delicious, I assure you.  You could even use a box of angel food cake.  I won’t judge.  But PLEASE for the love of God, roast your own strawberries.  You won’t regret it, I promise.

Strawberry Shortcake Trifles {in mason jars!} | greens & chocolate

mini strawberry shortcake trifles {in mason jars!}

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Servings: 8 mini strawberry shortcake trifles

Ingredients

  • 10 egg whites
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • zest of 1 lemon
  • 1 tsp pure vanilla extract
  • 1 1/2 cups sugar
  • 1 cup cake flour

for the roasted strawberries:

  • 2 lbs strawberries rinsed, hulled, and halved
  • 2 tbsp sugar
  • 1 tbsp pure vanilla extract

for the whipped cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 8 mason jars

Instructions

To make the lemon angel food cake:

  • Preheat oven to 350 degrees F.
  • Liberally grease bundt or tube pan with cooking spray.
  • In a large bowl with electric mixer, combine egg whites, cream of tartar, salt, lemon zest, and vanilla and beat on high with whisk attachment until stiff peaks form.
  • With beater on low, add sugar and mix until combined.
  • Sprinkle flour on top and fold in.
  • Pour into prepared baking dish and bake in preheated oven for 33-38 minutes, until it is golden on top and it springs back when touched.
  • Cool completely.

To make the roasted strawberries:

  • Preheat oven to 375 degrees F.
  • Line baking sheet with parchment paper.
  • Combine strawberries, sugar, and vanilla.
  • Pour onto prepared baking sheet and roast for 30 minutes.
  • Cool completely.

To make the whipped cream:

  • In large bowl with electric mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks have formed.

To assemble:

  • Take lids off mason jars and set them on counter.
  • Cut angel food cake into chunks (or you can tear it apart with your hands) and evenly distribute half of the cake among the 8 jars.
  • Top cake with ~2 tbsp roasted strawberries in each jar.
  • Top strawberries with ~2-3 tbsp whipped cream.
  • Repeat process, starting with cake, then strawberries, and whipped cream.
  • Serve and enjoy!
  • If not serving immediately, top with lids and store in refrigerator.
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

 

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  1. I actually can’t believe that I haven’t tried roasting strawberries before! And I must say, sometimes I’m annoyed by the prolonged mason jar trend, but here you’ve used mason jars so perfectly, I just love it!

    1. Traci, I completely agree about the mason jar trend…I’m a little over it but since I have cases and cases of them from our wedding 2 years ago, I use them every chance I get 🙂

  2. This is really perfect for the summer. I love that you used mason jars–I haven’t tried making a dessert in them but you have inspired me!

  3. Roasted strawberries are the best!! I have yet to do it this season so far … but strawberries are finally back in the stores now! yay! These trifles are adorable by the way!

  4. These trifles look adorable Taylor – I love how pretty they look in the mason jars! 🙂 The roasted strawberries are such a great idea too – love this!

  5. I’ve never roasted strawberries before but you’ve got me intrigued and can’t wait to try that once they’re in season! Love love love the presentation! Who doesn’t love a shortcake?! These look delicious!