Ingredients
Method
Prepare the Shortcake Dough
- Preheat oven to 400°F (200°C) and line a 15x10x1-inch baking pan with parchment paper.
- In a bowl, mix flour, sugar, baking powder, salt, and baking soda.
- Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, combine eggs, sour cream, and milk. Add this mixture to the dry ingredients, stirring gently until just moistened.
2. Bake the Shortcake
- Spread the dough evenly into the prepared pan using an offset spatula.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the shortcake cool completely on a wire rack.
3. Prepare the Strawberries
- Combine the sliced strawberries with sugar in a large bowl.
- Lightly mash with a potato masher if you want a juicier mixture. Set aside to macerate.
4. Make the Sweetened Whipped Cream
- In a chilled mixing bowl, combine whipping cream, sugar, and vanilla extract.
- Beat on medium-high speed until soft peaks form. Refrigerate until ready to use.
5. Assemble the Parfaits
- Using a round cutter, cut 12 pieces from the cooled shortcake.
Layer the ingredients in six 8-ounce jars or glasses as follows:
- A piece of shortcake
- 1/2 cup of strawberry mixture
- 1/3 cup of whipped cream
- Repeat the layers, finishing with a dollop of whipped cream and a garnish of fresh strawberries.
Notes
- Fresh Strawberries: Use ripe, juicy strawberries for the best flavor.
- Shortcake Texture: Don’t overmix the dough to keep the shortcake light and tender.
- Layer Variations: Add crushed graham crackers or nuts between layers for extra crunch.
- Make Ahead: Prepare components in advance and assemble just before serving.