Berry Trifle, Dessert in a Jar

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Loaded with layers of fresh berries, cream, and tender shortcakes, a pretty Berry Trifle is the perfect summer Dessert in a Jar!

Prep Time40

Cook Time8

Chilling/Resting Time30

Total Time1 18

Course: Chilled Dessert, Dessert, Fruit Dessert, Spring Dishes, Summer Dessert

Cuisine: American

Servings: servings

Calories: 279kcal

1½ cups fresh, sweetened whipped cream (There's a recipe below! Spray whipped cream can also be used.)

Set aside a few of each berry for garnishing the finished desserts.
Place the 1 cup blueberries, washed and stems removed, 1 cup red raspberries, washed and dried, and 8 medium strawberries, washed, hulled & sliced into a medium mixing bowl. Sprinkle the 3 tablespoons granulated sugar over the berries and toss them with a spoon to coat them.
Cover the bowl loosely with plastic wrap. Let the fruit and sugar sit for 30 minutes.

Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
Whisk together the 1 cup all-purpose flour, ½ cup + 1 tablespoon granulated sugar, 1 tablespoon baking powder, and ¼ teaspoon salt in a large bowl.
Slice the 4 tablespoons butter, cold into small cubes, and stir them into the flour mixture. Use a pastry blender to cut the butter into the dry ingredients, until the mixture looks coarse. If any large pieces remain, use your fingers to squeeze and flatten them.
Add in the ⅓ cup half-and-half; use a spoon to toss and combine the mixture.
Dust a work surface with flour and pour out the flour-butter mixture. Sprinkle the top with a bit more of flour. Knead by hand for 2 or 3 minutes until it has just come together into a dough. (You can sprinkle flour on the work surface or dough to keep it from getting too sticky.)
Roll the dough out to a ½-inch thickness. Use a 2-inch round cookie cutter to cut circles from the dough.
Place the shortcake dough circles on the prepared baking sheet spaced about 1 inch apart. Pop the tray in the fridge for 10 minutes to chill the dough circles.
Bake the shortcakes for 8 to 9 minutes, until they are puffed and just beginning to brown. Transfer them to a wire rack to cool completely.

Place one shortcake round in the bottom of each mason jar. If the shortcakes are a little too big to fit in the jar, use your cookie cutter or a sharp knife to trim a little off the outside.
Add 2 tablespoons of macerated berries (including some of the sugary juices) to each jar. For the 1½ cups fresh, sweetened whipped cream : top the berries inthe jar with about 1 tablespoon of whipped cream. (Eyeball it if you're using spray whipped cream.)
Place another shortcake round on top of the cream. Top with 2 more tablespoons of berries and juices. Finish the top of the mason jar desserts with a generous dollop (or squirt) of whipped cream.
Top each jar with the berries you set aside.
Serve immediately. The berries and cream shortcakes may also be assembled and refrigerated for up to an hour before serving. Makes 6 servings.

Chill a bowl and whisk attachment for your mixer in the freezer for 10 minutes, then assemble them on your mixer. Pour in 1½ cups of heavy whipping cream and turn the mixer on high.
Whip the cream for a minute or two, then add in ¼ cup of confectioner's sugar. Continue whipping the cream on high speed for another 2 to 4 minutes until it is thick and has peaks. Use the whipped cream immediately or keep it covered in the fridge until you need it.

Instead of making your own shortcakes, you can substitute layers of store-bought shortcake, rounds of premade pound cake, or 'Nilla wafer cookies.

Make-ahead options: The trifles should be assembled no more than an hour before serving. However, here are two things you can do ahead of time: you can bake the shortcake rounds up to three days in advance. If you are making your own whipped cream you can do this a day in advance.