strawberry shortcakes in a jar
I’m a huge fan of pre-portioned desserts. With my massive sweet tooth, I can easily plow through a whole pan of brownies if they are just sitting there asking to be eaten. Because you know, it’s totally the brownies’ fault.
But pre-portioned desserts help keep me on track with my portion sizes. For example, we ate these shortcakes in a jar during our Canada Day celebration (I know, I’m way late posting this), and I simply made one jar for each of us. We all finished our jars happy, guilt-free and without any desire to go back for more, because, well, there wasn’t any!
Plus, I think single-serving dishes are just so darn cute. Sure, there is something appealing about a giant monstrosity of a strawberry shortcake, but who wouldn’t want to sit down at the dinner table and see their own, personal dessert? If you are really channeling Martha, you could even wrap each one in a bow and label ‘em. Oh, so saccharine! I love it.
As far as clean-eating goes, this dessert is about as clean as you can get and still be considered a dessert. Instead of the standard granulated sugar, I used honey to macerate the berries. The shortcakes are 100% whole wheat and the whipped cream is made from low-calorie, low-fat coconut milk. Basically, this is a dessert you can feel good about.
Actually, I’ve never met a dessert I didn’t feel good about. But you know what I mean.
To give the shortcakes a bit of flavor intricacy, I mixed in some Triple Sec and vanilla extract before letting the strawberries sit to macerate. This gave just a hint of orange-vanilla flavor that I think really set this off! If you aren’t into the liquor, you could easily sub in a splash or two of orange juice. I personally loved the booze-y flavor note, but then again, I love booze. So that’s pretty understandable.
Strawberry Shortcakes in a Jar
Prep Time: 1 hour
Cook Time: 20 minutes
Makes: 4 servings
For the Strawberries
- 1/4 cup honey
- 1/2 ounce Triple Sec
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and sliced
For the Shortcakes
- 1 cup whole wheat pastry flour
- 1/2 cup whole wheat all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 buttermilk
- 4 tablespoons butter, melted
- 1 tablespoon honey
- 1 egg
For the Whipped Cream
- 1 can, full-fat coconut milk, refrigerated overnight
- 2 tablespoons confectioner’s sugar
- Place honey in a small, microwave-safe bowl. Microwave for 10-20 seconds until liquid-y. Whisk in Triple Sec and vanilla. Pour over strawberries and toss to combine. Covered and refrigerate at least an hour, but ideally 2-4.
- Preheat oven to 425°.
- In a large mixing bowl, combine flours, baking powder and salt.
- In a second, medium mixing bowl, whisk together buttermilk, melted butter, honey and egg.
- Mix wet and dry ingredients, stirring until just combined.
- Divide mixture between four clean 8 ounce (half pint) canning jars (also known as jelly jars). Place jars on a baking dish and bake in preheated oven for 15-20 minutes or until top is browned and crunchy.
For Whipped Cream
- Scoop out the creamy top from the can of coconut milk, leaving only the coconut water.
- Add the coconut cream to an electric mixer fitted with a whisk attachment. Whisk on high for 2-3 minutes or until smooth. Add in confectioner’s sugar and whisk for 30 seconds more to combine.
To Assemble Shortcakes
- Divide strawberries and juice evenly between each of the four jelly jars. Top with a large dollop of the coconut whipped cream.