Strawberry Shortcake with Lemon Mascarpone in a Jar for #DessertsInJars #SundaySupper

strawberry shortcake 3
I’ve lied to you, dear reader. You’ve come here expecting something very specific and I’ve failed to deliver it to you. 90% of this post’s title is true. Let me explain.

It’s been so hectic around here lately, more so than usual. Or at least it feels that way! I’ve had so many lofty ideas rolling around in my head. First off, the Husband and I threw a puppy shower for Abby today. What the hell is a puppy shower, you ask. We go to so many baby and wedding related showers, parties and dinners that we figured we should force people to come to a shower of our own. Thus the puppy shower was born. I sent out the invite a month ago and have been planning what to make, things to buy, how to decorate, etc. Did any of it come to fruition? No. Did I spend countless hours and evenings crafting to make adorable signs and posters covered in dogs and dog related items? Hell no. Instead of making everything from scratch as I originally intended, we made hot dogs and supplemented that classy nutritious item with pizza and fried chicken. I did get my shizz together enough to make dessert (naturally) but that was about it.

I also waited until the last minute (read: this morning while I was prepping for the shower) to make my dessert for this week’s Sunday Supper. Procrastination and panic – look those definitions up in the dictionary and you’ll see my face. Which is a shame because this week is pretty exciting. We’re making recipes inspired by an amazing cookbook, Desserts in Jars by Shaina Olmanson.
I was pretty excited about this event. First of all, look at the cover of the book. Tell me you don’t want to dive face first into those delicious desserts (they’re neopolitan cakes). Second of all, it gave me an excuse to buy some adorable canning jars.
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Seriously, I couldn’t decide what to make. There are so many droolworthy recipes all made in jars, like orange white chocolate cheesecakes, flourless chocolate cakes, fresh strawberry pies, lemon blackberry bread puddings…I could go on and on.

I chose a summer classic: strawberry shortcake. I wanted to put my own twist on it by using pound cake instead of the biscuit that Shaina made and a lemon mascarpone whipped cream.

So, what is all this nonsense about lying to you? I failed miserably with the lemon mascarpone whipped cream that I tried making. Epic fail. This is something I’ve made countless times before with great success. This morning, I poured the whipping cream and mascarpone into my stand mixer as always, and began mixing. It just wouldn’t come together into the thick, luscious, dreamy cream that it usually does. It looked like ricotta – the mascarpone was all clumpy sitting in pools of whipping cream. Gross.

So, I fell back on making whipped cream. You can’t go wrong with the basics. But you can kick yourself in the butt for doing things last minute because invariably, something will go wrong. It’s the story of my life!

strawberry shortcake 2
Pound cake (slightly altered from Joy of Baking)

*note: I doubled this recipe because I wanted a big cake to serve at Abby’s party. The recipe as printed below is for one standard sized loaf*

3 large eggs, room temp
3 tbsp milk, room temp (I used buttermilk)
1 1/2 tsp pure vanilla extract
1 1/2 cups sifted cake flour
1 tsp baking powder
1/4 teaspoon salt
1/2 cup granulated white sugar
13 tbsp (1/2 cup + 1/3 cup) unsalted butter, room temp
macerated strawberries
whipped cream (store bought or home made)

Preheat the oven to 350 degrees F. Line your loaf pan with parchment paper for easy release or just grease it real good.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your stand mixer or in a bowl with your hand mixer, place the dry ingredients – flour, baking powder, salt, and sugar. Mix the dry ingredients on low speed for about 30 seconds or until fully combined. Add the butter and half of the liquid mixture. WARNING: place a towel over your bowl because flour WILL explode everywhere, no matter how low the speed you start to mix. Not that I’m speaking from experience or anything.

Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about a minute. Scrape down the sides of the bowl. Slowly add the remaining liquid mixture. Turn the speed to medium high and beat for about a minute until the batter is light and fluffy.

Scrape the batter into your prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 60 minutes or until the cake is golden brown and a cake tester comes out clean. If the cake browns too much, cover it with aluminum foil after about 30 minutes of baking.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on the rack.
pound cake
You can cover the cake and store it for several days at room temperature. Or you can keep it in the fridge for a week or freeze it for two months.

My first Abby-related baking incident.  I left the pan on the floor where I was shooting it and before I knew it, she ran over and started eating the top.  Don't worry people, I cut the eaten part away.

My first Abby-related baking incident. I left the pan on the floor where I was shooting it and before I knew it, she ran over and started eating the top. Don’t worry people, I cut the eaten part away.

Macerated Strawberries:

I don’t really have a strict ingredient list or procedure for doing this. You can really use as much as you like. I bought a box of local strawberries and used them all. I’d estimate there were at least three cups of strawberries in there.

Gorgeous local BC strawberries!

Gorgeous local BC strawberries!

Wash and hull your berries. You can slice them or leave them whole. Sprinkle the berries with a few tablespoons of sugar – again, this depends on how sweet your berries are. If they’re a bit sour, add more sugar. You can always use less at the beginning and add more if you find after half an hour that they’re still too sour.

Let sit for about half an hour at room temperature, until the liquids are released.


I cut my pound cake into one inch cubes. Layer the cake at the bottom of the jar, spoon strawberries over the cake and then top with whipped cream. Eat and enjoy!
strawberry shortcake 5
strawberry shortcake 6

I have two bits of exciting news for you. First, some of my Sunday Supper friends are giving away this cookbook to their lucky readers so make sure you go through everyone’s posts to find out who the generous bloggers are and how you can win. If you aren’t lucky enough to win a copy, though, and you love collecting incredible cookbooks (like I do) you can easily pick up a copy. I included the link to Amazon up above.

Second, if you want to attend an amazing food blogger conference but finances are holding you back, you can actually win a ticket to the Food and Wine Conference as well as a 2 night stay at the beautiful Rosen Shingle Creek. All you have to do is join us during the #SundaySupper Chat tonight – everyone that joins the chat will be entered to win.

Sunday Supper

Sunday Supper Desserts In Jars:

Desserts in Jars Summer Tour Schedule

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

~I was given a copy of Desserts in Jars to participate in today’s event. All opinions are my own~

60 thoughts on “Strawberry Shortcake with Lemon Mascarpone in a Jar for #DessertsInJars #SundaySupper

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