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Red, White & Blue Shortcake in Mason Jars

Red, White & Blue Shortcake in Mason Jars


Check out the recipe to the delicious goodies we made for Independence Day! This recipe is good for 12 mason jars.

Strawberries, blueberries, angel cake, pudding and mason jar

    •  20 oz angel food cake, cut into 1-inch cubes

  • 4 pints strawberries, sliced
  • 4 pints blueberries

For the cream filling:

  • 12 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
  • 2 1/2 cups cold water
  • 2 package sugar-free white chocolate instant pudding mix
  • 24 oz fat-free frozen whipped topping, thawed


Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange cake cubes at the bottom of a mason jar. Add a layer of blueberries evenly. Add a layer of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with a couple of strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

After that hour you’re good to grub. 🙂

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