Strawberry shortcake cheesecake jars are single servings of soft vanilla cake, tangy cheesecake cream and juicy fresh strawberries. Two generous looking cake layers add a little buttery crumb to every bite, and the pound cake is made to keep the oven off.
Whip up cheesecake cream, lightly sweeten berries and layer with small cake cubes to make these no bake strawberry shortcake cheesecake jars. The trick, usefully, is to decide how much berry juice is left behind. Here are measured portions and a plan for assembly on the day of serving to keep the cake recognizable.
Table of Contents
What Are Strawberry Shortcake Cheesecake Jars?
These individual strawberry shortcake cheesecakes combine soft vanilla cake, juicy strawberries, and a light, tangy cream cheese filling.
They’re served in jars and eaten with a spoon, with no baking, crumb crust, or unmolding required. Each bite brings together the classic flavors of strawberry shortcake and creamy cheesecake.
Strawberry Shortcake Cheesecake Jars
Ingredients
Equipment
Method
- Rinse, dry, and dice 360 g strawberries. Toss with 1 tablespoon sugar and optional ½ teaspoon lemon juice. Refrigerate for 15 minutes, then drain for 5 minutes. Reserve 30 g fresh berries for garnish.
- Beat 227 g softened cream cheese with 40 g powdered sugar and 1 teaspoon vanilla until smooth. Whip 180 ml cold heavy cream to firm peaks, then gently fold into the cheese mixture. Reserve 30 g filling for garnish.
- Cut 180 g vanilla pound cake into ½-inch cubes. Arrange six 8-ounce (240 ml) jars and divide the cake, cheesecake filling, and drained strawberries evenly.
- In each jar, layer 15 g cake, 35 g filling, and 25–30 g strawberries. Repeat once, leaving ½ inch of space below the rim. Avoid pressing the layers or adding excess berry juice.
- If the filling is too soft, refrigerate for 15–20 minutes before assembling. Once layered, cover and chill the jars for 30 minutes. For the best cake texture, assemble 30 minutes to 2 hours before serving.
- Garnish each jar with 5 g reserved filling and 5 g fresh strawberries, if desired. Serve chilled with small dessert spoons.
Notes
- Storage: Keep covered at 40°F (4°C) or colder. Best served the same day. Refrigerate leftovers promptly and enjoy within 24 hours, as the cake softens over time.
- Freezing: Not recommended, as it can affect the fresh strawberries and creamy filling.
- Serving: Serve chilled. Allow 30 minutes of active prep and 30 minutes of chilling. The 15-minute berry rest overlaps with filling preparation.
Ingredients for Strawberry Shortcake Cheesecake Jars
Vanilla Pound Cake
For strawberry cheesecake jars with pound cake, choose a plain, fine-crumbed vanilla loaf without icing or syrup. The cake gives these jars their shortcake-inspired identity.
- 180 g prepared vanilla pound cake: weigh the cake you will actually use, including its soft golden crust edges. Trim only hard or dry ends before weighing.
- Small cubes: cut roughly 1/2 inch (1 cm) wide so each spoon can pick up cake, fruit and cream. You need 30 g per jar.
Vanilla Cheesecake Cream
The vanilla cheesecake cream for strawberry shortcake should be fluffy enough to pipe and thick enough to support small fruit pieces.
- 8 ounces (227 g) full-fat block cream cheese: soften until a mixer can smooth it easily. Avoid pourable or whipped spreads.
- 1/3 cup (40 g) powdered sugar and 1 teaspoon vanilla: a modest amount of sweetness lets the cake and berries contribute their own flavor.
- 3/4 cup (180 ml) cold heavy whipping cream: use at least 35% fat and whip separately before folding.
Fresh Strawberry Layer
For these strawberry shortcake jars with cream cheese filling, choose ripe, firm strawberries that hold their shape without releasing too much juice.
Florida Strawberry’s shortcake recipe recommends tossing sliced berries with sugar and chilling them. For this version, drain the excess juice before layering to keep the cake from becoming soggy.
- 360 g fresh strawberries after hulling: dry before chopping into 1/4- to 1/2-inch pieces.
- 1 tablespoon (12 g) granulated sugar: lightly sweetens the fruit and draws out juice that can be drained.
- Optional 1/2 teaspoon lemon juice: use only for berries that need a little brightness. Strawberry and vanilla should remain the main flavors.
Optional Finish
Set aside 30 g of the prepared cream for six small swirls. Use an additional 30 g fresh strawberry pieces for garnish, separate from the sweetened fruit. These amounts are for the whole batch, not each jar.
How to Make Strawberry Shortcake Cheesecake Jars
Set up the components first, then fill all six jars in the same sequence. The berry rest fits into the time spent mixing the cream and cutting the cake.
Total time: 1 hour
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Prepare the Strawberries
– Rinse the berries, dry well and hull them. Weigh 360 g for the layers and keep the additional 30 g garnish berries separate.
– Cut into 1/4- to 1/2-inch pieces. Toss the layer berries with 1 tablespoon sugar and optional 1/2 teaspoon lemon juice. Refrigerate for 15 minutes while making the cream.
– Tip into a sieve over a bowl for 5 minutes without pressing. Keep the released juice out of the jars. -
Make the Cheesecake Cream
– Beat 227 g softened block cream cheese until completely smooth. Beat in 40 g powdered sugar and 1 teaspoon vanilla, scraping the sides and base of the bowl.
– Separately whip 180 ml cold heavy cream until the peaks stand up and the cream is still smooth.
– Fold a third into the cheese, then gently fold in the rest. It should hold soft ridges, not run off the spatula. Reserve 30 g for small finishing swirls if using. -
Cut the Cake and Prepare the Jars
– Cut 180 g prepared vanilla pound cake into 1/2-inch (1 cm) cubes, keeping soft crust edges. Set out six clean, dry, wide-mouth 8-fluid-ounce (240 ml) jars. Divide the cake into six 30 g portions.
– Divide the main cream into six equal portions of about 70 g. Divide the drained berries into six equal portions, usually about 50 to 60 g each depending on released juice. -
Layer the Cake, Cream, and Strawberries
– In each jar, loosely place half the cake portion (15 g), then half the main cream portion (about 35 g), then half the drained berry portion (about 25 to 30 g). Repeat in that order: cake, cream, strawberries.
– Spread or pipe the cream over the cake rather than pressing down. Use a slotted spoon for any fruit that releases more liquid. Aim to leave 1/2 inch of space below the rim. Jar shapes and cake density vary, so save excess separately instead of packing it in. -
Finish and Serve
– Cover and refrigerate for about 30 minutes to cool the layers, then serve with small spoons. If using the finish, add about 5 g reserved cheesecake cream and 5 g fresh unsweetened strawberry pieces per jar just before serving.
– Plan assembly around 30 minutes to 2 hours before serving for clearer cake texture. If the filling is too soft to hold ridges before assembly, chill it 15 to 20 minutes and reassess.
Portion guide: Each jar gets 30 g cake, 70 g cheesecake filling divided into two layers, and ⅙ of the drained strawberries. Optional garnish adds 5 g cream and 5 g fresh fruit.
Aim for 200–220 ml per jar, leaving a little room below the rim. Actual volume may vary with the cake and whipped filling.
Make-Ahead and Storage Tips
Separate components
Up to 1 day aheadFor make-ahead strawberry shortcake cheesecake jars, cover the filling and refrigerate up to a day ahead. Keep cut cake airtight according to its package instructions. Refrigerate washed, thoroughly dried whole berries separately. Hull, chop, sweeten and drain on serving day.
Assembled jars
Prefer same-day servingPlan on 30 minutes to 2 hours before serving, keeping covered at 40 F (4 C) or colder. This is a practical planning window, and very juicy berries may soften cake sooner. Refrigerate leftovers promptly and use within 24 hours with a softer texture. Freezing is not recommended.
Cake Options and Substitutions
Vanilla pound cake works best because its firm crumb holds up between the creamy layers. Thaw frozen cake completely and trim only hard edges.
Sponge cake, angel food cake, and shortcake biscuits have different textures and may soften faster. Stick with pound cake for the most reliable results.
Troubleshooting the Layers
- Soggy cake: Avoid excess berry syrup and assemble closer to serving.
- Lumpy cream: Beat softened cream cheese until smooth before folding in whipped cream.
- Loose filling: Use block cream cheese and properly whipped cream. Chill for 15–20 minutes if needed.
- Liquid at the bottom: Drain the berries again before layering without squeezing them dry.
- Hard to scoop: Cut small cake cubes, use wide-mouth jars, and leave room for a spoon.
- Too sweet: Reduce the berry sugar to 2 teaspoons next time and discard excess syrup.
Serving the Jars
Serve these strawberry shortcake cheesecake dessert jars chilled with small spoons. Add whipped cream and fresh strawberry pieces just before serving.
For strawberry cheesecake jars for parties, arrange the portions upright on a tray and keep the lids from touching the toppings. Transport in a cooler with ice packs at 40°F (4°C) or colder.
Frequently Asked Questions
Save This Recipe
Save this recipe for strawberry season and a dessert you can portion before everyone sits down.
