Recipes
Strawberry Vanilla Shortcake in a Jar
4 servings
2 hours, 30 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 2 cups fresh strawberries
- ¼ cup + 2 tablespoons sugar, divided
- 2 teaspoons vanilla extract, divided
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose baking mix
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 cup water
- 4 (8 oz) mason jars with lids
- Cooking spray
- 4 tablespoons whipped topping, divided
Steps
- Quarter strawberries and place in medium bowl; stir in ¼ cup sugar, 1 teaspoon vanilla, and salt; set aside.
- Combine baking mix and remaining 2 tablespoons sugar; mix until blended. Melt butter; combine with milk and remaining 1 teaspoon vanilla. Pour dry ingredients into wet ingredients and stir gently until blended.
- Boil water and transfer to slow cooker. Coat inside of jars with cooking spray. Place 2 tablespoons strawberry mixture in bottom of each jar; top with even amounts batter. Screw lids tightly onto each jar.
- Place jars in slow cooker; cover and cook on HIGH 1 ½–2 hours \until centers are cooked and set. Turn off heat; let stand 10 minutes. Remove jars carefully from slow cooker and remove lids; press cakes down with back of spoon to make cavities for topping. Top with even amounts remaining strawberry mixture and whipped topping. Serve.
Amount per ¼ recipe serving: Calories 380, Total Fat 14g, Sat Fat 6g, Trans Fat 1.5g, Chol 25mg, Sodium 570mg, Total Carb 59g, Fiber 3g, Sugars 27g, Protein 6g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%