Fresh strawberries, delicious white cake, and a layer of cream cheese filling – all baked and prepared in individual portions. This Strawberry Cake in a Jar is both tasty and beautiful!
Strawberry Cake in a Jar
If you’ve been following us for a while, you know that there is one dessert I’ve been making since college that gets rave reviews each time I make it – Easy Strawberry Cake.
This cake starts with a simple white cake mix and it is topped with a creamy frosting all topped with a sweet glaze and fresh strawberries. The recipe is not only delicious, it is so simple to make!
Today I want to show you a pretty way to serve up that strawberry cake for Mother’s Day, baby showers, birthday parties and more! We made just a few changes to the recipe, and it is delicious!
How to Make Cake in a Jar
This recipe will make about 20 1/2 pint Mason Jars with a bit of filling and strawberry left.
You will need –
- 1/2 pint Mason jars, aka “Jelly Jars”
- 1 box of white cake mix + ingredients listed on the back of the box
- 8 oz. of cream cheese
- 2 cups powdered sugar
- 12 oz cool whip
- strawberry glaze or pie filling *if I use pie filling, I pick out the strawberry chunks inside so I just have a nice glaze
- 2-3 cups of fresh strawberries, sliced
Directions –
- Start by mixing up a white cake mix according to package directions. Using a large ice cream scoop, fill the bottoms of each Mason Jar. Try not to get any batter on the sides of the jar so it looks prettier once baked.
- Bake for 20 minutes, or until cake is cooked through, then let cool completely. *You’ll notice that your cakes will form domes on the top, but you won’t be able to tell from the outside of the jar once all the frosting is on.
- In a small bowl, mix the cream cheese, powdered sugar and cool whip. Using a clean ice cream scoop, add the cream cheese filling on top of your baked cakes, then use the backside of a spoon to spread evenly and cover the entire tops of the cake. (Try not to get any cream cheese frosting on the top part of the jar!)
- Add a spoonful of strawberry glaze on top and spread it evenly over the cream cheese frosting.
- Finally, add a pinch of fresh strawberries on top of the glaze and you’re good to go! The only trick when putting the top layer in was not to overfill. I wanted just enough so it was totally full, but not spilling over when I put the canning lid on.
You can make them even fancier by adding some cute paper on top of the lid, or tie it up with some ribbon.
Such a fun way to serve party guest, or give them out as pre-portioned gifts or lesson handouts!
Strawberry Cake in a Jar
If you make this Strawberry Cake recipe, leave us a comment or tag us on social media! We’d love to see what you’re up to in the kitchen!
Strawberry Cake in a Jar
Ingredients
- 1/2 pint Mason jars, aka "Jelly Jars"
- 1 box of white cake mix + ingredients listed on the back of the box
- 8 oz. of cream cheese
- 2 cups powdered sugar
- 12 oz cool whip
- strawberry glaze or pie filling *if I use pie filling, I pick out the strawberry chunks inside so I just have a nice glaze
- 2-3 cups of fresh strawberries, sliced
Instructions
- Start by mixing up a white cake mix according to package directions. Using a large ice cream scoop, fill the bottoms of each Mason Jar. Try not to get any batter on the sides of the jar so it looks prettier once baked.
- Bake for 20 minutes, or until cake is cooked through, then let cool completely. *You'll notice that your cakes will form domes on the top, but you won't be able to tell from the outside of the jar once all the frosting is on.
- In a small bowl, mix the cream cheese, powdered sugar and cool whip. Using a clean ice cream scoop, add the cream cheese filling on top of your baked cakes, then use the backside of a spoon to spread evenly and cover the entire tops of the cake. (Try not to get any cream cheese frosting on the top part of the jar!)
- Add a spoonful of strawberry glaze on top and spread it evenly over the cream cheese frosting.
- Finally, add a pinch of fresh strawberries on top of the glaze and you're good to go! The only trick when putting the top layer in was not to overfill. I wanted just enough so it was totally full, but not spilling over when I put the canning lid on.
Notes
Nutrition
Other Notes
Enjoy!
Where did you get the jar from?
Another quick question (sorry, lol) Do you bake these in the jar???
How do I make the cake? Do I use just a white cake mix? Or how you did it, which I don’t really understand..Is it a mix of different cakes?
How long of a shelf life do these little guys have?
I want to send these as a Mother’s Day gift and only would be in the mail one business day.
Hi! These actually need to be refrigerated. I would only leave them out of the fridge for four hours or so because of the dairy in it. I would say they would last 2-3 days in the fridge. Hope that helps. 🙂
These are adorable!!
It looks so enticing! Will be trying this!!