Deep red cherries and blushing nectarines are layered with rich, sweet whipped cream and homemade shortcakes. It is a fresh and tempting dessert!

Cherry Nectarine Mason Jar Trifle

Course: Dessert
Cuisine: American, Sweet
Prep Time: 57 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 251kcal
Author: Nancy Mock
This a beautiful and easy dessert, and perfect to celebrate the fresh fruits of summer! Nectarine and cherries layered with cream in a cute mason jar. 
Print Recipe


  • 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
  • 2 nectarines
  • 1 cup fresh cherries (about 15), stems removed and pitted
  • 6 half-pint glass mason jars, lids and 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 diameter 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, prepare the fruit: use a small paring knife to remove the skins from the nectarines. Slice out and remove the pit. Cut the nectarines into small pieces and place them in a medium bowl.
  • Slice the pitted cherries into small pieces and combine them with the cut up nectarine. Sprinkle the remaining 3 tablespoons of sugar over the fruit and toss to coat. Loosely cover the bowl with plastic wrap and allow the fruit to sit for 30 minutes.
  • Once the fruit has 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 (including the sweet juices from the bottom of the bowl), 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 fruit. 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.


Create, Be Curious, Celebrate... with Food!


Calories: 251kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 410mg | Fiber: 1g | Sugar: 16g | Vitamin A: 495IU | Vitamin C: 4.1mg | Calcium: 127mg | Iron: 1.4mg
Pin this Recipe!Mention @HungryEnoughSix or tag #HungryEnoughToEatSix!