• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Urban Foodie Kitchen

Small Batch Recipes to Inspire your Inner Foodie

  • Home
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Drinks & Cocktails
    • Grilling
    • Main Dishes
      • Pasta & Grains
      • Salads
      • Seafood
    • Side Dishes
    • Snacks
    • Soups & Chilis
    • Vegetarian
  • Shop
  • About Me
    • Work with Me
    • Privacy Policy
    • Disclosures, Terms & Disclaimers
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Mason Jar Strawberry Shortcake with Lemon Curd

Published: August 5, 2018 By Urban Foodie Kitchen Last Updated: July 1, 2019 7 Comments

Jump to Recipe·Print Recipe
179shares

These individual strawberry shortcake parfaits are topped with lemon curd and vanilla mascarpone and packed into mini mason jars, making them the perfect dessert for a summer picnic!

Individual strawberry shortcake in a small mason jar
Mason Jar Strawberry Shortcake

This post contains affiliate links, which means that if you purchase one of the products via the product link,  I’ll receive a small commission.

So, who doesn’t love dessert??  Lemon is one of my favorite flavors for dessert, right behind chocolate!  And individual desserts are always high on my list of great ideas for parties and picnics so I decided to add a bit of a twist to a traditional strawberry shortcake by adding lemon curd and some vanilla mascarpone and then packing it into little mason jars. FUN!!  

I made them in a jar because they are easy to transport – think summer picnics and backyard parties.  Not to mention they look really cute when packed in these lovely little mason jars!!

Tips for Making Strawberry Shortcake Parfaits

This recipe does have a few steps, however, if you prep, while the shortcakes are cooking you, should be ready to serve in a little less than an hour from start to finish.  That said, there are a couple of tips to keep in mind when you are prepping the recipe:

  • Be sure to zest the lemons before juicing them – you’ll need 2-3 lemons total – it’s really tough to zest lemons after they have been juiced!
  • Leave enough time for the lemon curd to fully cool.  I usually make this either early in the day or the day before just to be sure I’m not waiting for it to cool down right before I’m ready to assemble the parfaits.
Desconstructed strawberry shortcake with lemon curd in a small mason jar

Other Uses for Lemon Curd

If you read my blog regularly you’ll notice that sometimes I make more of a specific recipe component than you’ll need for a particular dish.  That’s what I’ve done with the lemon curd in this recipe.  Usually, I do this because that part of the recipe requires an ingredient that is difficult to divide, like an egg.   Whatever is “extra” is always something that can be used for other purposes and gives you a good reason to explore new combinations.  The leftover lemon curd would be lovely on these Cranberry Orange Scones or maybe drizzled on some sliced strawberries for an afternoon snack!

These make-ahead mini mason jar desserts are perfect for summer picnics or any time when a packable transportable dessert is needed! They are also a great idea if you want to have something unique on hand for dessert during the week.

Strawberry Shortcake with Lemon Curd

things you may want for this recipe

Small mason jars – These mini mason jars are the perfect size for individual desserts and are also great for storing and transporting salad dressing and other sauces.

Bob’s Redmill Flours – Bob’s Redmill makes a great selection of flours that are appropriate for all types of baking needs. The basics like all-purpose flour are likely available in your local grocery store or you can order online if you can’t find them in your local store.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Desconstructed strawberry shortcake with lemon curd in a small mason jar

Mason Jar Strawberry Shortcake with Lemon Curd

★★★★★ 5 from 3 reviews
  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 4 jars 1x
  • Category: Desserts + Sweets
  • Method: Baking
  • Cuisine: American
Print
Pin

Description

These individual strawberry shortcakes are topped with lemon curd and vanilla mascarpone, making them the perfect dessert for a summer picnic!


Scale

Ingredients

For the shortcake: 

  • ¼ cup cake flour
  • ½ cup all-purpose flour
  • 1 tablespoon demerara or raw sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • ⅓ cup half and half

For the lemon curd: 

  • 1 ½ tablespoons lemon zest
  • ¼ cup sugar
  • ¼ cup fresh lemon juice
  • pinch of salt
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons butter

For the vanilla mascarpone:

  • ½ cup mascarpone
  • ½ teaspoon vanilla extract
  • 1 teaspoon honey

For assembly: 

  • 1 ½ cups sliced strawberries
  • ½ tablespoon lemon zest
  • 2 tablespoon Demerara or raw sugar

Instructions

For the shortcake: 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Place flours, baking powder, salt and sugar in the bowl of a food processor.  Pulse 2-3 times until combined.
  3. Add butter and pulse until fully incorporated.  A coarse mixture will form.  With the motor running add the half and half and continue blending until a soft ball forms.
  4. Drop the dough in two equal parts on the baking sheet; flatten with the back of a spoon.  Bake for 30 minutes or until slightly golden brown.  Let cool.

For the lemon curd: 

  1. While the shortcakes are cooking, combine the lemon zest and sugar in a small bowl.  Use a fork to mix together until fully incorporated.
  2. Add the sugar mixture, lemon juice, eggs and salt to a small saucepan and whisk together.  Place saucepan over medium-low heat.  Add butter and whisk constantly until thickened; about 5-6 minutes.
  3. Place a fine mesh strainer over a bowl.  Strain the lemon curd using the back of a large spoon to push the lemon curd through the strainer.  Place plastic wrap directly on top of the lemon curd and place in the refrigerator for at least 30 minutes to cool and set.

For the mascarpone: 

  1. Mix the mascarpone, vanilla and honey in a small bowl.  Refrigerate until ready to use.

To assemble:

  1. Mix the lemon zest and raw sugar together.  Set aside.
  2. Break the shortcakes into pieces and divide evenly between four small mason jars.
  3. Add a layer of sliced strawberries.  Add approximately 2 tbsp of lemon curd to each jar, followed by approximately 2 tbsp of the mascarpone mixture.
  4. Sprinkle with a bit of the lemon sugar mixture and top with additional strawberries.  Serve immediately or refrigerate until ready to serve.

Notes

If you refrigerate before serving the shortcakes may get a bit soggy however they will taste just fine!

Keywords: summer dessert, mason jar dessert, individual strawberry shortcake

Did you make this recipe?

Tag @urbanfoodiekitchen on Instagram and hashtag it #urbanfoodiekitchen

Updated.  Originally published in August 2015.

Individual strawberry shortcake with lemon curd in a small mason jar
This strawberry shortcake in a mason jar is topped with lemon curd making it the perfect dessert for a summer picnic!
179shares
Previous Post: « Sticky Asian Grilled Chicken
Next Post: Late Summer Fun with Riondo Prosecco »

Reader Interactions

Comments

  1. Amanda | The Chunky Chef says

    August 11, 2015 at 8:12 pm

    How cute are these?! They look so fresh and delicious, yet so adorable in the mason jars! Lemon curd is so yummy 🙂

    Reply
  2. J @ A Hot Southern Mess says

    August 11, 2015 at 9:17 pm

    Oh my goodness! What a delicious summer treat! The lemon curd looks amazing!

    Reply
    • FoodieGirlChicago says

      August 17, 2015 at 8:27 pm

      Thanks – I’m a little bit addicted to the lemon curd. I’m already working on another recipe using it!

      Reply
  3. allie @ Through Her Looking Glass says

    August 23, 2015 at 7:11 pm

    They sure do look cute Kathryn. I love these little jars. Love love love lemon curd, great combination and recipe!

    ★★★★★

    Reply
  4. Sean@Diversivore says

    May 18, 2017 at 2:05 pm

    I ALWAYS believe in making extra lemon curd. After all, it’s just SO good, and you can finish it up in all kinds of ways. Liiiiiike… amazingly adorable and clearly delicious shortcakes-in-a-jar. Love the idea, and LOVE the vanilla mascarpone too! I have some mascarpone earmarked for a new recipe right now, but I might have to pick up some more to try that out. Cheers!

    Reply
  5. Elaine @ Dishes Delish says

    August 26, 2017 at 9:24 am

    Yummy. I love lemon curd and the addition of strawberry for the shortcakes would be divine. Cute little packaging too! Love it!

    ★★★★★

    Reply
  6. Betty Davies | Slow The Cook Down says

    August 27, 2017 at 2:42 am

    What a cute idea! they sound delicious too!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Urban Foodie Kitchen (formerly FoodieGirlChicago)! I'm Kathryn and I love all things involving food and wine! More about me...

I’m looking for…

NEWSLETTER

Get the latest recipes and news each week! Click here to Sign Up

Popular This Week

My Favorite Bolognese Sauce
Lemon Garlic Butter Shrimp
The Ultimate Ricotta Avocado Toast
Mom's Creamy Chicken Mushroom Crêpes
Cheesy Garlic Spaghetti Squash
Caramelized Onion Frittata

Stay Connected!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Footer

↑ back to top

Resources

  • Recipe Index
  • Shop

Newsletter

  • Sign up! for emails and updates

About

  • About Kathryn
  • Work with Me

Urban Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

© 2020 Urban Foodie Kitchen
 · Privacy Policy 
· Disclaimers+Disclosures
 · Cookie Policy





Cookies

This site uses cookies: Find out more.