Strawberry Shortcakes Jars Recipe By Tasty

Steps:

• Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
• Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
• Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
• Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Arrange the biscuits on the prepared baking sheet. Bake for 8-11 minutes, or until golden brown. Remove from the oven and let cool.
• In a medium bowl, toss the strawberries with the sugar. Macerate for 10-15 minutes.
• Cut the biscuits in half crosswise, then chop into bite-size cubes.
• Add some biscuit cubes to the bottoms of 2 mason jars. Top with a layer of strawberries, then a layer of whipped topping. Repeat to make another layer and top with finely crushed biscuits and a strawberry.
• Enjoy!

Steps:

• Crumble the yellow cake mix into lg. chunks. Press a sm. amount of the crumbled cake mix into the bottom of 4 sm. canning jars. In a sm. bowl, mix together the frosting & whipped topping. Spoon a sm. amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting & strawberries. Top each jar with a lid & ring. Store in the fridge up to 12 hrs. before serving.