Make individual strawberry shortcake cups when you build your shortcake in a mason jar.
Layer strawberry shortcake components to build pretty parfaits for a party-ready dessert recipe.
Line a 15x10x1-inch baking pan with parchment paper*; set aside.
Credit: Matthew Clark
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Using the back of a spoon, make a well in the center of the flour mixture.
In a small bowl stir together egg, sour cream, and milk.
Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.
Using a small offset metal spatula, spread dough evenly in the prepared pan.
Bake for 16 to 18 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely in pan on wire rack.
Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar.
If desired, use a potato masher to mash berries slightly; set aside.
To serve, using a x-inch round cutter, cut 12 pieces of shortcake.
Layer 2 shortcake pieces, 1/2 cup strawberry mixture, and 1/3 cup Sweetened Whipped Cream into six 8-oz.
regular mouth canning jars.
Top with remaining sliced strawberries.
In a chilled bowl combine whipping cream, sugar, and vanilla.
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Bake for 12 to 15 minutes or until golden brown.
Transfer to wire rack; cool completely.
Do not mash fruit.
In a large skillet heat 2 tablespoons butter over medium heat.
Add 4 cups peeled and thinly sliced apples and 1 cup fresh or frozen cranberries.
Cook for 4 minutes or until apples are tender, stirring occasionally.
Add 1/3 cup sugar and stir to dissolve sugar.
Cool on baking sheet.
Split and assemble as above.
