This past weekend we went strawberry picking and came home with a whooping 30lbs!! Most of it was used for freezer jam (recipe coming) but I wanted enough leftover to enjoy throughout the week.

For our Sunday dessert we created these beautiful Strawberry Shortcakes in mason jars that just screamed SUMMER! There is nothing better than fresh berries with a dollop of mascarpone cream!

If serving to a large crowd, I would recommend doubling the recipe and spreading it out in a cookie sheet pan. The cooking time was shorter because it was not as thick. Just watch until it is a light golden brown in the middle.

Ingredients

Shortcake

• ½ cup granulated sugar
• 6 tablespoons butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• ½ cup milk, not skim

Mascarpone Cream

• 1 cup whipping cream full fat
• ¼ cup powdered sugar
• 1 cup mascarpone (best if kept cold until using in the cream)
• 2 teaspoons vanilla extract

Strawberries

• 4-6 cups sliced strawberries
• 2 tablespoons granulated sugar
• ⅛ teaspoon vanilla extract

Directions

Shortcake

1. Preheat the oven to 350 degrees F. Lightly grease a 8- or 9-inch square baking pan with cooking spray and set aside.
2. In a medium bowl, cream together the sugar and butter for 1-2 minutes with a handheld (or stand) electric mixer. Add the egg and vanilla and mix well.
3. In a separate smaller bowl, whisk together the flour, baking powder and salt.
4. Add 1/3 of the dry ingredients to the batter and mix. Pour in half the milk and mix again. Add another 1/3 of the dry ingredients and mix followed by the rest of the milk. Mix in the milk and add the remaining dry ingredients. Mix until just combined.
5. Spread the batter evenly in the prepared pan. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean (don’t overbake or it will be dry). (If doubling it, make sure to watch the cake for the golden brown color because it might be done quicker.)
6. Let the shortcake cool. Cut into circles with a biscuit cutter. Layer the bottom of the mason jar with a shortcake, top with a spoonful of strawberries and a dollop of whipped cream. Top with the other half of shortcake and top with additional berries and whipped cream. Continue until the jar is filled. Serve immediately.

Strawberries

1. Mix together the strawberries, sugar and vanilla. Set aside for 30 minutes for the juices to start flowing!

Mascarpone Cream

1. Whisk the cream and powdered sugar until soft peaks form
2. In a small bowl, gently mix together the mascarpone cheese and vanilla.
3. Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
4. Use immediately or refrigerate until the shortcake is ready to serve.