Some recipes just feel like a warm hug. For me, this classic Strawberry Shortcake Trifle in Mason Jars is one of them. It takes me right back to my grandma’s kitchen, where the smell of baking sponge cake and fresh berries filled the air. If you love easy strawberry desserts, you might also enjoy this fun and fluffy Strawberry Shortcake Puppy Chow for a different kind of treat.
We didn’t always have a fancy trifle bowl. But we always had love and a few simple ingredients. This version is all about that feeling. It’s a layered dessert made for sharing, packed into personal jars for a touch of homemade charm.
It’s the taste of summer Sundays and family gathered around the table. I think you’re going to love making it as much as you love eating it. Let’s bring that cozy feeling into your kitchen today.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 30 minutes
- Cook Time: 25 minutes (for cake)
- Total Time: 55 minutes (plus chilling)
- Servings: 6-8 (using 16-oz mason jars)
The Story Behind This Classic Recipe
My grandma’s version of a fruit trifle was a true centerpiece. She would bring out her big glass bowl, its sides already a little cloudy from years of use. Building the layers was a ceremony we all watched with happy anticipation.
The idea of putting it in jars came to me later. I wanted to capture that same magic in a way I could share with friends at a picnic or give as a gift. The mason jar makes it feel special and personal, like a little bit of comfort you can hold in your hands.
It keeps the tradition alive but makes it easy to enjoy anywhere. Every spoonful still tastes like home.
What Makes This the *Traditional* Way
This isn’t about shortcuts or fancy twists. The soul of this dish is in its honest parts. We use real sponge cake, not pound cake or store-bought shortcuts. It soaks up the berry juices just right.
The berries are macerated with a little sugar to pull out their natural syrupy juices. That syrup is the key to flavoring every layer. And the cream? It’s softly whipped by hand, sweetened just enough, with a splash of real vanilla.
Each part is simple. But when layered together, they create something truly wonderful. It’s a balance of soft cake, juicy fruit, and cloud-like cream that has stood the test of time.
Strawberry Shortcake Trifle in Mason Jars Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Strawberry Shortcake Trifle in Mason Jars Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step. You likely have most in your pantry already. Here’s what you’ll need for the most comforting taste.
- For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ⅓ cup water
- 1 ½ tsp pure vanilla extract
- For the Strawberry Layer:
- 2 lbs fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- For the Cream:
- 2 cups heavy whipping cream, very cold
- ⅓ cup powdered sugar
- 1 tsp pure vanilla extract
- You’ll also need: 6-8 clean 16-ounce wide-mouth mason jars.
How to Make It Just Like Grandma Did
Take your time with each step. The process is part of the joy. I promise, the result is worth every minute.
- First, make the sponge cake. Heat your oven to 350°F. Grease a 9-inch round pan. Whisk the flour, baking powder, and salt in a bowl.
- In another bowl, beat the eggs on high speed for 5 full minutes. They will become thick and pale. Slowly beat in the 1 cup of sugar.
- Gently stir in the water and vanilla. Then, fold the flour mixture into the egg mixture with a spatula. Be gentle to keep the air in the batter.
- Pour the batter into the pan and bake for 23-25 minutes. The cake is done when the top springs back when touched. Let it cool completely in the pan.
- While the cake cools, prepare the berries. Mix the sliced strawberries with the ¼ cup sugar in a bowl. Let them sit for at least 20 minutes. They will get juicy and sweet.
- Make the whipped cream. In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until you get soft, billowy peaks. Don’t overbeat it.
- Now, assemble your trifles. Cut the cooled cake into 1-inch cubes. In each mason jar, start with a layer of cake cubes. Spoon some strawberry juice over the cake.
- Add a layer of the macerated strawberries. Then, add a thick layer of whipped cream. Repeat the layers once more: cake, juice, berries, cream.
- Top the final cream layer with a few pretty strawberry slices. Seal the jars and chill for at least 2 hours before serving. This lets all the flavors become friends.
My Tips for Perfecting This Classic
A couple of small tricks can make a big difference. They help you get that perfect, melt-in-your-mouth texture we all love.
First, make sure your eggs are at room temperature before you start the cake. They will whip up much higher, giving you a lighter, airier sponge. It makes all the difference.
Second, don’t skip the chilling time. Letting the assembled jars sit in the fridge is non-negotiable. It gives the cake time to soak up that beautiful strawberry syrup. This step is the secret to the perfect bite. For another quick and healthy strawberry snack you can make ahead, try these easy Moist Pumpkin Strawberry Muffins.
How to Store and Enjoy Later
These mason jar trifles are perfect for making ahead. The sealed jars keep everything fresh and contained. You can store them in the refrigerator for up to two days.
I don’t recommend freezing them, as the cream and cake texture will change. They are best enjoyed cold, straight from the fridge. Just grab a spoon and dig into your own personal jar of happiness.
Nutrition Notes
This is a treat, through and through. Here’s a basic look at what’s in a serving, so you can enjoy it fully.
- Calories: ~450-500
- Total Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 48g
- Sugar: 33g
- Protein: 6g
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I use a different type of fruit?
You absolutely can. This method works beautifully with other summer berries. Try a mix of raspberries, blueberries, and blackberries. Peaches in the summer are also a dream. Just macerate them with a little sugar the same way.
Do I have to make the sponge cake from scratch?
The homemade sponge cake is part of the traditional charm and soaks up juices best. But in a real pinch, you can use a plain, unfrosted angel food cake from the bakery. The texture will be a bit different, but it will still be delicious.
How far in advance can I assemble the jars?
For the best texture, I suggest assembling them the day you plan to serve them. You can make the cake and macerate the berries a day ahead. Then, whip the cream and layer everything in the jars a few hours before your meal. This keeps the cream at its freshest.
I hope this recipe brings a smile to your face and a taste of simple joy to your table. It’s more than just a dessert. It’s a little jar full of memory and comfort. If you’re looking for a fun, no-bake strawberry treat the kids can help with, these frozen strawberry yogurt bites are always a hit.
Making it for someone is a true act of love. I can’t wait for you to try it and start your own tradition. Let me know how it turns out in your kitchen! Share your own stories and photos in the comments below—I love hearing from you.
