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Strawberry Shortcake, but portable and party-ready. These jar desserts layer macerated berries, white chocolate cream, and ganache-coated cake cubes for a trifle-meets-shortcake result — creamy, fruity, buttery, and ready in 20 minutes.
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Course: Dessert
Cuisine: American
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 oz cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 4 oz white chocolate, melted
  • 1 tsp vanilla extract
  • 8 oz whipped topping or 3 cups whipped cream
  • 2 pints strawberries, diced
  • 1/2 cup granulated sugar
  • 4 oz strawberry glaze (optional)
  • 2 oz heavy cream
  • 4 oz white chocolate, finely chopped (for ganache)
  • 32 oz pound cake, cut into cubes

Equipment

  • mixing bowl
  • electric mixer or whisk
  • slotted spoon
  • small saucepan
  • piping bag (optional)
  • jars or cups (6 to 8 oz)

Method
 

  1. Beat cream cheese until smooth. Mix in powdered sugar, melted white chocolate, and vanilla. Fold in whipped topping until fluffy.
  2. Toss diced strawberries with sugar and let sit until juices pool. Stir in glaze for extra shine if using.
  3. Warm cream to a simmer. Pour over chopped white chocolate and stir until smooth. Let cool to room temperature.
  4. Swirl cake cubes through cooled ganache to coat lightly.
  5. Layer cream into bottom of each jar, then add juicy berries.
  6. Add ganache-coated cake cubes and another layer of cream.
  7. Finish with berries and optional garnish. Serve cold.

Nutrition

Calories: 475kcalCarbohydrates: 54gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 190mgPotassium: 170mgFiber: 1gSugar: 43gVitamin A: 800IUVitamin C: 60mgCalcium: 120mgIron: 1mg

Notes

Assemble just before serving for best texture. Cool the ganache fully to prevent soggy cake. Use clear jars for presentation and pipe neatly for clean layers. Add lemon zest for brightness or swap in other berries for variety.

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