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Desconstructed strawberry shortcake with lemon curd in a small mason jar

Mason Jar Strawberry Shortcake with Lemon Curd

  • 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

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: 

  • 1/4 cup cake flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon demerara or raw sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/3 cup half and half

For the lemon curd: 

  • 1 1/2 tablespoons lemon zest
  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • pinch of salt
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons butter

For the vanilla mascarpone:

  • 1/2 cup mascarpone
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon honey

For assembly: 

  • 1 1/2 cups sliced strawberries
  • 1/2 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