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Desconstructed strawberry shortcake with lemon curd in a small mason jar
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5 from 4 votes

Mason Jar Strawberry Shortcake with Lemon Curd

These individual strawberry shortcakes are topped with lemon curd and vanilla mascarpone, making them the perfect dessert for a summer picnic!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Desserts & Sweets
Cuisine: American
Keyword: individual strawberry shortcake, mason jar dessert, summer dessert
Servings: 4 jars
Author: Kathryn | Urban Foodie Kitchen

Ingredients

For the lemon curd: 

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

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 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 lemon curd: 

  • Combine the lemon zest and sugar in a small bowl. Use a fork to mix together until fully incorporated.
  • Add the sugar mixture, lemon juice, eggs and salt to a small saucepan and whisk together. Place saucepan over medium-low heat and cook for 5-6 minutes, whisking constantly, until the mixture begins to thicken.  
  • Remove the pan from the heat and add the butter. Continue whisking until the butter is melted.
  • 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 shortcake: 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Place flours, baking powder, salt and sugar in the bowl of a food processor. Pulse 2-3 times until combined.
  • 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.
  • 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 mascarpone: 

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

To assemble:

  • Mix the lemon zest and raw sugar together. Set aside.
  • Break the shortcakes into pieces and divide evenly between four small mason jars.
  • Add a layer of sliced strawberries. Add approximately 2 tablespoon of lemon curd to each jar, followed by approximately 2 tablespoon of the mascarpone mixture.
  • 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 the jars before serving the shortcakes may get a bit soggy however they will taste just fine!