I can’t get over how these sweet little Strawberry Shortcake in a Jar treats turn a classic dessert into something extra fun and shareable. One spoonful and you’ll see why they disappear so fast.

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I’m seriously obsessed with this Strawberry Shortcake in a Jar because it hits that sweet spot between fun, easy, and ridiculously craveable. I love how Entenmann’s Pound Cake gives every bite that rich, buttery base without me overthinking dessert.

Then the fresh strawberries come in juicy, bright, and a little messy in the best way. And jars?

They just make it more fun to dig into. But the real win is how party-ready these are without feeling fussy.

Cute, creamy, fruity, cake-packed goodness. That’s my kind of treat.

Today on Redhead Mom, I’m sharing it with Entenmann’s, plus a giveaway!

Ingredients

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Entenmann’s pound cake makes this easy, buttery, and honestly kind of nostalgic.
Fresh strawberries bring juicy sweetness, plus that pretty red color everyone notices.
Granulated sugar helps the berries get glossy, syrupy, and extra dessert-like.
Lemon juice keeps the strawberries bright, so it doesn’t taste flat.
Heavy whipping cream gives you that soft, fluffy layer everyone digs into first.
Powdered sugar sweetens the cream without making it gritty or weird.
Vanilla extract adds that cozy bakery smell, which makes it feel homemade.
Mint leaves look cute on top, and they add a fresh little pop.
Basically, a tiny pinch of salt makes the whipped cream taste more balanced.

Ingredient Quantities

Entenmann’s Pound Cake, 10 ounce loaf (or about 8 to 10 slices), cut into 1 inch cubes

Fresh strawberries, 2 pints (about 4 cups), hulled and sliced

Granulated sugar, 1/4 cup (for macerating strawberries)

Fresh lemon juice, 1 tablespoon

Heavy whipping cream, 1 1/2 cups, cold

Powdered sugar, 3 tablespoons, plus extra for dusting

Pure vanilla extract, 1 teaspoon

Fresh mint leaves, a few sprigs for garnish (optional)

Small pinch of fine salt (for whipped cream, optional)

How to Make this

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1. Hull and slice strawberries, then place in a bowl with 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice; toss and let macerate 20 to 30 minutes until juicy.

2. Cut Entenmanns Pound Cake into 1 inch cubes, using about 8 to 10 slices for a 10 ounce loaf.

3. Chill a mixing bowl and beaters in the freezer 5 to 10 minutes if possible, then pour in 1 1/2 cups cold heavy whipping cream.

4. Add 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, and a small pinch of fine salt to the cream; whip to soft or medium peaks depending on preference.

5. Spoon a layer of pound cake cubes into the bottom of each jar, pressing lightly to fit.

6. Add a layer of macerated strawberries and some of the strawberry juice over the cake cubes.

7. Pipe or spoon a generous layer of whipped cream over the strawberries.

8. Repeat layers once more as needed so jars are nearly full, finishing with whipped cream on top.

9. Dust the tops with a little powdered sugar and garnish with fresh mint leaves if using.

10. Refrigerate the jars at least 30 minutes to let flavors meld before serving; serve cold.

Equipment Needed

1. Chef knife
2. Cutting board
3. Mixing bowls (one chilled if possible)
4. Measuring cups and spoons
5. Electric hand mixer or stand mixer with beaters
6. Rubber spatula
7. Small jars or serving glasses (4 to 6 ounce)
8. Piping bag with plain tip or large spoon
9. Fine mesh sieve or small sifter for powdered sugar

FAQ

Q: How far ahead can I make these jars? A: For best texture make them the same day and serve within 24 hours. If you must make ahead, store components separately up to 48 hours and assemble just before serving.

Q: Can I use frozen strawberries? A: Yes. Thaw and drain excess liquid, then lightly macerate with sugar and lemon. The texture will be softer than fresh berries.

Q: How do I keep pound cake from getting soggy? A: Use slightly toasted pound cake cubes or layer with whipped cream between cake and fruit to limit direct juice contact.

Q: Can I use whipped topping instead of homemade whipped cream? A: Yes. Store bought whipped topping works fine for convenience but will have a different texture and sweetness level.

Q: Are there gluten free or dairy free swaps? A: Substitute a gluten free loaf cake or gluten free angel food cake and use coconut cream or a plant based whipping cream alternative to make it dairy free.

Q: How many jars does this recipe make? A: Using 8 ounce jars you should get about 6 to 8 jars depending on how generously you layer.

Strawberry Shortcake In A Jar Recipe With Entenmann’s + GIVEAWAY Substitutions and Variations

Entenmann’s Pound Cake: use angel food or sponge cake (lighter texture) or store-bought shortcake biscuits (more traditional) or a gluten-free pound cake for dietary needs.
Fresh strawberries: substitute mixed berries (blueberries, raspberries, blackberries) or thawed frozen strawberries (drain excess liquid) for year-round availability.
Heavy whipping cream: use mascarpone whipped with a splash of milk for a richer cream, or full-fat Greek yogurt sweetened lightly for a tangier, lower-fat option.
Powdered sugar: swap for honey or maple syrup to sweeten the cream (use sparingly, adjust consistency) or make your own powdered sugar by blitzing granulated sugar with a teaspoon of cornstarch until fine.

Pro Tips

1. Macerate the strawberries a bit longer if you like extra syrup to soak into the cake, and reserve a few spoonfuls of the juices to drizzle between layers for a brighter, juicier bite.

2. Lightly toast the pound cake cubes in a 350°F oven for 5 to 8 minutes to add a subtle crunch and help them hold up so the trifle does not turn mushy too quickly.

3. Chill your bowl and beaters, then whip the cream to soft to medium peaks and sweeten with powdered sugar; for extra stability, fold in 2 to 3 tablespoons of mascarpone or a tablespoon of instant vanilla pudding mix so the cream keeps its shape longer.

4. Assemble just before serving when possible; if you must make these ahead, stop one layer short and add the final whipped cream and garnish right before serving to keep textures fresh.

5. Brighten the flavor by adding a little lemon zest to the strawberries or a splash of liqueur to the strawberry syrup if serving adults, and always garnish with a few whole berries or mint leaves for an inviting finish.

Strawberry Shortcake In A Jar Recipe With Entenmann’s + GIVEAWAY

Recipe by Tina Bueller

0.0 from 0 votes

I can’t get over how these sweet little Strawberry Shortcake in a Jar treats turn a classic dessert into something extra fun and shareable. One spoonful and you’ll see why they disappear so fast.

Servings

servings

Calories

353

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Mixing bowls (one chilled if possible)
4. Measuring cups and spoons
5. Electric hand mixer or stand mixer with beaters
6. Rubber spatula
7. Small jars or serving glasses (4 to 6 ounce)
8. Piping bag with plain tip or large spoon
9. Fine mesh sieve or small sifter for powdered sugar

Ingredients

Entenmann's Pound Cake, 10 ounce loaf (or about 8 to 10 slices), cut into 1 inch cubes
Fresh strawberries, 2 pints (about 4 cups), hulled and sliced
Granulated sugar, 1/4 cup (for macerating strawberries)
Fresh lemon juice, 1 tablespoon
Heavy whipping cream, 1 1/2 cups, cold
Powdered sugar, 3 tablespoons, plus extra for dusting
Pure vanilla extract, 1 teaspoon
Fresh mint leaves, a few sprigs for garnish (optional)
Small pinch of fine salt (for whipped cream, optional)

Directions

Hull and slice strawberries, then place in a bowl with 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice; toss and let macerate 20 to 30 minutes until juicy.
Cut Entenmanns Pound Cake into 1 inch cubes, using about 8 to 10 slices for a 10 ounce loaf.
Chill a mixing bowl and beaters in the freezer 5 to 10 minutes if possible, then pour in 1 1/2 cups cold heavy whipping cream.
Add 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, and a small pinch of fine salt to the cream; whip to soft or medium peaks depending on preference.
Spoon a layer of pound cake cubes into the bottom of each jar, pressing lightly to fit.
Add a layer of macerated strawberries and some of the strawberry juice over the cake cubes.
Pipe or spoon a generous layer of whipped cream over the strawberries.
Repeat layers once more as needed so jars are nearly full, finishing with whipped cream on top.
Dust the tops with a little powdered sugar and garnish with fresh mint leaves if using.
Refrigerate the jars at least 30 minutes to let flavors meld before serving; serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.