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Recipes

Easy Strawberry Shortcake in a Jar

By Jess

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This strawberry shortcake in a jar has got everything you would want out of a good dessert - homemade shortcake, fluffy cream topping, and a sweet strawberry sauce.

strawberry recipe

How to Make Strawberry Shortcake in a Jar

prepping shortbread

Bake the cake: Combine coconut flour and baking soda. Combine the eggs and honey with a mixer. Mix for eight to ten minutes or until the mixture has tripled in volume. Add coconut oil, milk, apple cider vinegar, and mix until just combined. Add the coconut flour mixture and mix until a batter forms. Pour the shortcake batter into the prepared baking tin and bake the for 20 to 30 minutes or until golden brown. Let cool completely and cut into small cubes.

Make the strawberry sauce: Place the strawberries, lemon zest, and honey in a bowl. Whisk until combined.

Make the cream: Scoop the thickened cream off of the coconut milk. Make sure to leave the liquid behind. Add the honey and lemon zest and whip until soft and creamy.

ingredients for strawberry shortcake

Assemble the shortcake jars: Place a few cake cubes into the bottom of all the jars. Top with whipped coconut cream and a layer of strawberry sauce. Repeat until the jar is full.

Make-Ahead and Freezing Instructions:

To Make-Ahead: Strawberry shortcake in a jar is best enjoyed immediately, but you can keep leftovers for up to three days. The cake will become soggy, but the delicious flavor will stay the same. Make sure to keep the jar refrigerated.

To Freeze: Don’t freeze strawberry shortcake jars. The cake and coconut cream will be fine, but the strawberries will become mushy once they defrost.

paleo strawberry shortcake in a jar recipe

P.S. – If you love the great taste of strawberries and you’re looking for even more great paleo-friendly dessert options that use them, I’ve got a few excellent recipes that you might want to check out:

#1 – Fresh Strawberry Sorbet

#2 – No Bake Paleo Strawberry “Cheesecake”

#3 – 3 Easy Banana Ice Cream Recipes (Includes Strawberry Flavour)


Ingredients

  • For the shortcake
    • 4 eggs
    • 4 tbsp coconut flour
    • 2 tbsp coconut oil
    • 3 tbsp honey
    • 3 tbsp almond milk
    • ½ tsp lemon zest
    • ¼ tsp baking soda
    • ½ tsp apple cider vinegar
  • For the whipped coconut cream
    • 2 (14 oz each) cans full-fat coconut milk, chilled for 24 hours
    • 4 tbsp honey
    • 1 tsp pure vanilla extract
  • For the strawberry sauce
    • 2 cups chopped strawberries
    • 2 tbsp honey
    • ½ tsp lemon zest

Directions

  1. Preheat oven to 350ºF.
  2. Line a 7×11 inch baking tin with parchment paper. Set aside.
  3. In a bowl combine the coconut flour and baking soda.
  4. Using an electric mixer, whisk the eggs and honey together for 8-10 minutes until the mixture has tripled in volume.
  5. Add the coconut oil, milk, apple cider vinegar and mix unit just combine.
  6. Add the coconut flour mixture and mix until combined.
  7. Pour into prepared baking tin and bake for 20-30 minutes or until golden brown.
  8. Remove from the oven and let it cool completely.
  9. Cut into small cubes and set aside.
  10. To make the strawberry sauce, place the strawberries, lemon zest and honey in a bowl and mix to combine. Set aside.
  11. To make the whipped coconut cream, open the coconut milk cans.
  12. Scrape out the top, thickened cream and leave the liquid behind.
  13. In a stand mixer bowl, add thickened cream, 2 tablespoons of honey, and lemon zest.
  14. Whisk at the high speed for 10 minutes, or until soft and creamy.
  15. To assemble the shortcakes, place a small amount of the cake cubes into the bottom of four jars.
  16. Top with whipped coconut cream and strawberry sauce.
  17. Repeat the layers of cake, whipped cream, and strawberries.
  18. Serve immediately.

Servings

Serving Size

1

Servings/Recipe

4

Time

Total Time

60 minutes

Prep Time

30 minutes

Cook Time

30 minutes

Notes

Chilled coconut milk: Put your cans of coconut milk in the fridge overnight. The chill will cause the coconut cream and the milk to separate, making it easy to simply scoop the cream off the top.

Mason jar size: Try to find a mason jar that holds around eight ounces of yumminess. This jar size is the perfect size for one serving, which makes prep easy if you’re about to have guests over.

Sweeten the strawberries: Cover the cut strawberries in sweetener or honey and let them sit for 24 hours. This makes them super juicy and yummy. You might need to adjust the honey content in the strawberry sauce if you do this.

Cool completely: Allow the baked shortcake to cool entirely before cubing. This helps to maintain structure and prevent crumbling during cutting and assembly.

Whipped cream consistency: Whip coconut cream, honey, and lemon zest for a full ten minutes at high speed. If peaks form when you remove the whisk, the cream is ready.

Layering technique: Make sure the shortcake is cool before assembly to stop the whipped cream from melting. Add the shortcake layer first, followed by a carefully scooped layer of whipped cream and then a layer of strawberry sauce. Make sure all the layers are about the same width. Rinse and repeat until the jar is full.

Immediate serving: Enjoy the shortcakes immediately after assembly to savor the freshness of each layer. When left to stand, the shortcake will quickly become soggy, and the layers will start to mix.

The toothpick test: If you’re not sure if your shortcake is done baking, poke a toothpick into the center. If the toothpick comes out clean, the shortcake is ready.

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More Good Strawberry Shortcake Recipes

Classic Strawberry Shortcake

This delicious strawberry shortcake recipe is much easier to put together than it appears. Fresh strawberries and whipped coconut cream are the perfect compliments to the light and fluffy shortcakes. You can also make the shortcakes ahead of time and freeze until needed.

Strawberry Shortcake Recipe

Ingredients

For the coconut cream:

1 14-oz. can full-fat coconut milk, refrigerated overnight
1 tsp vanilla extract
2 tsp honey

For the shortcake:

1 1/3 cups almond flour
6 tbsp arrowroot powder
1/2 tsp salt
1/2 tsp baking powder
2 eggs, beaten
3 tbsp honey
2 tbsp coconut oil, melted

For the filling:

1 lb. fresh strawberries, sliced
1 tbsp honey
Dash of lime juice
Fresh mint leaves, for serving

Instructions

1. To make the coconut cream, use a hand blender to whip the chilled coconut cream from the top of the can, vanilla, and honey together in a small bowl. Refrigerate until ready to use.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, arrowroot powder, salt, and baking powder. Stir in the eggs, honey, and coconut oil until just combined.

3. Place about 1/4-cup of batter onto the baking sheet, pressing down so that the top is flat. Repeat with remaining batter. Bake for 12-15 minutes until golden. Remove from the oven and let cool.

4. Meanwhile, place the strawberries into a large bowl and add the honey and lime juice. Stir gently, then let marinate at room temperature while the shortcakes finish baking.

5. To assemble the shortcakes, place one biscuit on the plate. If the biscuits are not flat enough to balance, slice off the top of the biscuit with a knife. Place a dollop of whipped cream and then a spoonful of strawberries on the biscuit. Repeat to make as many stacks as desired. Serve with mint leaves to garnish.

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