How to Make Mason Jar Strawberry Shortcake
April 1 marks the official start of Strawberry Season here in the south. What better use for our sweet local strawberries than a Strawberry Shortcake – served in a Mason jar!
Last spring, Chef Zac Watters, head chef and owner of Zachary’s Restaurant in Mandeville, Louisiana, wowed our Chef’s Table guests with his famous “Ponchatoula Strawberry Shortcake.” You can probably find find his version at his restaurant this time of year, too. But to help you get your fix anytime you can find fresh berries, Chef Watters has shared his strawberry shortcake recipe for you to make at home.
Chef Zac Watters’ Ponchatoula Strawberry Shortcake Recipe
Strawberry Sauce (Strawberry Coulis):
- 3 cups strawberries
- ½ cup sugar
- ½ cup water
- Orange zest
Bring first three ingredients to a boil in a saucepan over medium high heat. Reduce heat to medium. Add orange zest, and reduce heat to low. Cook mixture until it thickens. Remove from heat, strain and refrigerate the strained liquid.
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1 Tablespoon confectioners sugar
Mix all ingredients together and whip by hand or with electric mixer until thick. Do not overbeat or whipped cream will separate.
Assembling the Strawberry Shortcakes:
- 5 pint size mason jars
- 2-3 cups strawberries, washed and quartered
- Strawberry Sauce
- Chantilly Cream
- Angel Food Cake or Pound Cake, sliced into 1-inch cubes
Layer elements in each mason jar from bottom to top as follows: Chantilly Cream, cake, strawberries, sauce, cream, cake, sauce, cream, strawberries, sauce.
Makes 5 Servings.