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Strawberry Shortcake Jar Cups

This dessert features layers of vanilla sponge, fresh strawberries, and crumbly topping assembled in jars. The process involves baking, macerating fruit, and layering to create a visually appealing and textured treat with contrasting soft, juicy, and crumbly textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • All-purpose flour 1 ½ cups: Provides Soft structure for the sponge cake
  • Granulated sugar ½ cup: Adds Gentle sweetness to the cake base
  • Vanilla extract 1 tsp: Enhances Warm flavor and aroma
  • Baking powder 1 teaspoon: Helps the sponge rise and creates a light, airy texture.
  • Large eggs 3 beaten: Helps Create light and fluffy texture
  • Unsalted butter ½ cup melted: Gives Richness and tender crumb
  • Fresh strawberries 1 lb hulled and sliced: Adds Juicy freshness and natural sweetness
  • Granulated sugar 2 tbsp: Helps Release juices while macerating strawberries
  • All-purpose flour ½ cup, for crumb topping: Creates buttery crisp texture
  • Granulated sugar ¼ cup: Sweetens The crunchy topping
  • Cold butter ¼ cup cut into small pieces: Creates Flaky crumb topping

Equipment

  • Mixing Bowls
  • Hand whisk or mixer
  • Baking pan
  • Knife and cutting board
  • Serving jars or cups

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, Whisk eggs and sugar for 2–3 minutes until pale and slightly thickened.
  3. Add melted butter and vanilla extract, then mix well.
  4. Fold in the all-purpose flour gently to form batter.
  5. Pour batter into a greased baking pan.
  6. Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely before handling.
  8. Toss sliced strawberries with sugar and let them rest.
  9. In another bowl, rub cold butter with flour and sugar for crumbs.
  10. Spread crumbs on a small baking tray and bake at 350°F (175°C) for 8–10 minutes until lightly golden and crisp.
  11. Cut sponge cake into small cubes or rounds.
  12. Layer cake, strawberries, and crumbs neatly in serving jars.