These individual strawberry shortcakes are topped with lemon curd and vanilla mascarpone making them the perfect dessert for a summer picnic!
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So, who doesn’t love dessert?? Lemon is one of my favorite flavors for dessert, right behind chocolate! So I decided to add a bit of a twist to a traditional strawberry shortcake by adding lemon curd and some vanilla mascarpone. Yum!! I did these in a jar because they are easy to transport – think summer picnics or backyard parties. Not to mention they look really cute when packed in these lovely little mason jars!!
This recipe does have a few steps if you however if you prep while the shortcakes are cooking you should be ready to serve in a little less than an hour from start to finish. Be sure to zest the lemons before juicing them; you’ll need 2-3 lemons total.
If you read my blog regularly you’ll notice that sometimes I make more than you’ll need for certain components, in this case, it would be the lemon curd. Usually I do this because the recipe requires an ingredient that is difficult to divide, like an egg. Whatever is “extra” is always something that can be used for other purposes and gives you a good reason to explore new combinations. The leftover lemon curd would be lovely on these Cranberry Orange Scones, or maybe drizzled on some sliced strawberries for an afternoon snack!
Mason jar desserts are perfect for summer picnics or any time when a packable transportable dessert is needed!
things you may want for this recipe
Small mason jars – These mini mason jars are the perfect size for individual desserts and are also great for storing and transporting salad dressing and other sauces.
King Arthur Flours – I normally use King Arthur flours for all of my baking. I like the quality more than other flours and they have a wide variety of different types of flours. Their basic flours such as all-purpose and whole what are available in most grocery stores. You can also order directly from them if you can’t find them in your local store.
Mason Jar Strawberry Shortcake with Lemon Curd
Yield 4 jars
These individual strawberry shortcakes are topped with lemon curd and vanilla mascarpone, making them the perfect dessert for a summer picnic!
For the shortcake:
- 1/4 cup cake flour
- 1/2 cup all-purpose flour
- 1 tbsp demerara or raw sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1/3 cup half and half
For the lemon curd:
- 1 1/2 tbsp lemon zest
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- pinch of salt
- 1 large egg
- 1 large egg yolk
- 4 tbsp butter
For the vanilla mascarpone:
- 1/2 cup mascarpone
- 1/2 tsp Nielsen-Massey vanilla
- 1 tsp honey
- 1 1/2 cups sliced strawberries
- 1/2 tbsp lemon zest
- 2 tbsp Demerara or raw sugar
For the shortcake:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place flours, baking powder, salt and sugar in the bowl of a food processor. Pulse 2-3 times until combined.
- Add butter and pulse until fully incorporated. A coarse mixture will form. With the motor running add the half and half and continue blending until a soft ball forms.
- Drop the dough in two equal parts on the baking sheet; flatten with the back of a spoon. Bake for 30 minutes or until slightly golden brown. Let cool.
For the lemon curd:
- While the shortcakes are cooking, combine the lemon zest and sugar in a small bowl. Use a fork to mix together until fully incorporated.
- Add the sugar mixture, lemon juice, eggs and salt to a small saucepan and whisk together. Place saucepan over medium-low heat. Add butter and whisk constantly until thickened; about 5-6 minutes.
- Place fine mesh strainer over a bowl. Strain the lemon curd using the back of a large spoon to push the lemon curd through the strainer. Place plastic wrap directly on top of the lemon curd and place in the refrigerator for at least 30 minutes to cool and set.
For the mascarpone:
- Mix the mascarpone, vanilla and honey in a small bowl. Refrigerate until ready to use.
- Mix the lemon zest and raw sugar together. Set aside.
- Break the shortcakes into pieces and divide evenly between four small mason jars.
- Add a layer of sliced strawberries. Add approximately 2 tbsp of lemon curd to each jar, followed by approximately 2 tbsp of the mascarpone mixture.
- Sprinkle with a bit of the lemon sugar mixture and top with additional strawberries. Serve immediately or refrigerate until ready to serve.
If you refrigerate before serving the shortcakes may get a bit soggy however they will taste just fine!
Courses Desserts, Sweets