Blueberries, strawberries and raspberries are layered with rich, sweet whipped cream and homemade shortcakes. So summery and delicious!

Triple Berry Mason Jar Trifle

Course: Dessert, Summer Dessert
Cuisine: Sweet
Prep Time: 50 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Total Time: 58 minutes
Servings: 6 servings
Calories: 237kcal
Author: Nancy Mock
Strawberries, blueberries and raspberries make beautiful layers in this easy single-serving dessert.
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  • 1 cup all-purpose flour, unbleached (plus extra for rolling out dough)
  • 1/4 cup plus 3 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons butter, cold
  • 1/3 cup half-and-half
  • 1/2 cup blueberries, washed & stems removed
  • 1/2 cup red raspberries, washed and dried
  • 6 large strawberries, washed, hulled & sliced
  • 6 half-pint glass mason jars, lids & inserts removed
  • 1 1/2 cups fresh, whipped cream, or spray whipped cream can also be used


  • Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, 1/4 cup of the sugar, baking powder and salt.
  • Slice the cold butter into small pieces. Add the butter to the flour mixture and use a pastry blender to cut it into the dry ingredients. If any large pieces remain, use your fingers to squeeze and flatten them.
  • Add in the half-and-half and use a spoon to toss and combine the mixture.
  • Dust a work surface with flour and turn the contents of the bowl out onto the floured area. Sprinkle the top with a bit more flour and knead by hand for just 2 or 3 minutes until it has just come together into a smooth dough (add a sprinkle more flour to the work surface or dough to keep it from getting too sticky.)
  • Roll the dough out to a 1/2" thickness. Use a 2-inch round cookie cutter to cut circles from the dough. (Or use a glass or clean lid if you don't have a cutter - I found a 2-inch lid on a large spice bottle!)
  • Place the shortcake dough circles on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 7-8 minutes, until they are slightly puffed and just before they start to brown. Remove them to a wire rack and allow to cool completely.
  • While the shortcake is baking, macerate the fruit: place the blueberries, raspberries and sliced strawberries into a medium mixing bowl. Pour the remaining 3 tablespoons of sugar over the berries and toss to coat them. Cover the bowl loosely with plastic wrap and set aside for 30 minutes.
  • Once the berries have finished macerating and the shortcakes are cool, assemble the trifles: place one shortcake round in the bottom of a mason jar. Add in 2 tablespoons of the fruit mixture, top with about 1 tablespoon of whipped cream (eyeball it if you're using spray whipped cream from a can.) Place another shortcake round on top of the cream, top with 2 more tablespoons of berries. Finish the top of the trifle with a generous dollop (or squirt) of whipped cream.
  • Serve immediately. The trifles may also be assembled and refrigerated for up to an hour before serving. Makes 6 servings.


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Calories: 237kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 329mg | Fiber: 2g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 19.7mg | Calcium: 128mg | Iron: 1.4mg
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