Thin layers, thick memories
I didn’t plan to make cupcakes today. Wanted to see if I could recreate that strawberry shortcake vibe in a jar, like the ones my grandma kept packed in her fridge—sweet, crumbly, with that sharp hit of fresh berries. It’s weird how it’s not just a flavor combo, but a smell too. You pop open a jar, and the scent of vanilla sponge mingles with ripe strawberries and faint butteriness—like an old photo album you didn’t know you had.
These cupcakes aren’t about perfection. They’re about stealing moments. The kind where the juice drips down your chin. Where you forget to ask for seconds, because you’re already thinking about the next. Sometimes, I think the simplest recipes hold onto the most complicated feelings. And right now, it’s just nice to remember how small pleasures taste when they’re wrapped in a paper cup and shared.
Strawberry Shortcake Jar Cups
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, and vanilla extract. Add the eggs and melted butter, stirring until just combined. Pour the batter into a greased muffin tin or baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the sponge cool completely.1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp vanilla extract, 3 large eggs, ½ cup unsalted butter
- Meanwhile, place sliced strawberries in a bowl and sprinkle with 2 tablespoons of sugar. Toss gently and let sit for 10 minutes until juices are released and strawberries are slightly softened.1 lb fresh strawberries, 2 tbsp granulated sugar
- Prepare the crumbly topping by combining flour, sugar, and cold small butter pieces in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse crumbs form.½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold butter
- Slice the cooled sponge into thin layers or cubes. Divide the sponge pieces among the jars or cups, creating an even base layer in each. Spoon the macerated strawberries over the sponge layer.1 ½ cups all-purpose flour, ½ cup unsalted butter, 1 lb fresh strawberries
- Sprinkle the crumbly topping over the strawberries in each jar. Optionally, repeat layering for a taller dessert, ending with a crumb topping. Serve immediately or refrigerate for up to 2 hours.½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold butter
Maybe I’ll pack one for the road. Or not. Sometimes, you just want that first bite to stay a secret a little longer.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.