Fresh raspberries layered with clouds of rich, fluffy whipped cream and sweet vanilla pound cake make this Raspberry Shortcake in a jar sinfully delicious!
This summer, it seems like all I can think about is baking with fresh, bright, beautiful raspberries. I love their sweet, tangy deliciousness. Plus, there are so many tasty recipes and delectable desserts you can make with fresh raspberries. Like these decadent Vanilla Raspberry Jam Cupcakes and these Raspberry White Chocolate Blondies.
One of my favorite fresh raspberry recipes that also happens to be one of the easiest is Raspberry Shortcake in a Jar. It’s such a refreshing and scrumptious treat. And absolutely perfect for when you’re in the mood for something light and sweet. Not to mention it makes a great presentation, too!
Desserts in a jar are always one of my favorites (keep reading for more dessert-in-a-jar recipes). They are absolutely perfect for parties, gatherings, and BBQs. You can make them ahead of time, and they’re so easy for everyone to grab and eat right from the jar. They are always a hit. I like to use half-pint mason jars. They are just the right size!
How to Make Raspberry Shortcake in a Jar
This raspberry shortcake recipe calls for just three ingredients: poundcake or angel cake, whipped cream, and fresh raspberries. You can use homemade shortcake and whipped cream recipes, or a store-bought cake and a can of whipped cream. I personally love this whipped cream recipe that I used in my No-Bake Lemon Meringue Pie Cups. It’s quick, easy, and inexpensive!
However, what makes this such a quick and simple treat is using a store-bought cake.
What You Need to Make Raspberry Shortcake in a Jar
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You’ll find a printable recipe card at the end of this post with the specific quantities for each ingredient and the instructions to make these Raspberry Shortcake Dessert in a Jar. First, here are some basics of what you need as well as some handy tips and tricks to make your desserts a hit.
Kitchen Tools Needed
- large spoon
- 4 half-pint mason jars (8oz) Mason Jars
Ingredients Needed
- 2 cups fresh raspberries, rinsed
- 4 extra raspberries, for garnishing
- Vanilla shortcake, or pound cake, or angel food cake, vut into small cubes
- Whipped Cream
Questions For Making and Storing Raspberry Shortcake in a Jar
As you prepare this delectable dessert, you may have a few questions.
What Size Jars Should I Use?
You can use any size jar you have on hand. For these individual raspberry shortcakes in a jar, I used 8-oz glass jars. I found these to be a perfect size!
What Kind of Cake Can I Use to Make Raspberry Shortcake?
Traditionally, raspberry shortcake is made with you guessed it, shortcake. These are small cakes made of biscuit dough. However, I’ve used angel cake, pound cake, and even vanilla cake to make these desserts in a jar. And to me, they all taste just as good as shortcake. So what kind of cake you use is totally up to you. You could even use chocolate cake for a sinfully delicious treat!
Does Raspberry Shortcake in a Jar Need To Be Refrigerated?
If you are not eating these treats immediately, you will need to place them in the fridge. They will last for up to 12 hours. Just remember, they will get a bit soggy the longer they sit.
If you plan to transport them, take the final layer of whipped cream separately and garnish each shortcake just before serving.
Can I Make Raspberry Shortcake in Advance?
You can make the cake one or two days ahead of time. If it gets a bit dry, don’t worry! The fresh raspberries and whipped cream will moisten the cake again.
However, I would wait to assemble them until the day of, otherwise they’ll become soggy.
Tips for the Best Raspberry Shortcake Desserts
- Use a cookie cutter to cut the cake – if you don’t have a cookie or biscuit cutter, simply cut out the cake layers with the top of the jar.
- Frozen raspberries could be used in this recipe, but I don’t recommend it. They’re too soggy and the flavor isn’t as good!
Printable Raspberry Shortcake Recipe
No-Bake Raspberry Shortcake in a Jar
Fresh raspberries layered with clouds of rich, fluffy whipped cream and sweet vanilla pound cake makes this Raspberry Shortcake in a Jar sinfully delicious!
Ingredients
- 2 cups Fresh Raspberries, rinsed, drained, and dried
- 4 raspberries, reserved 4 for garnish
- 1 can whipped cream
- 1 pound cake, cut into bite-sized cubes
Instructions
- In each jar layer the raspberries, followed by the cake, and then the whipped cream. Repeat layers as needed making sure to end with whipped cream.
- Garnish with a raspberry
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 331Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 87mgSodium: 23mgCarbohydrates: 23gFiber: 4gSugar: 13gProtein: 4g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
More Easy Dessert Recipes
Looking for more quick and easy desserts in a jar ideas? You may also enjoy these:
Orange Screamsicle Halloween Cupcakes in a Jar
No-Bake Chocolate Chip Cookie Dough Cheesecakes in a Jar
No-Bake Lemon Meringue Pie Dessert Cups
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