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Strawberry Mason Jar Cake

Author Kimberly Sneed


  • 6 tablespoons unsalted butter softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup and 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries hulled and halved


  1. Preheat oven to 350 degrees.
  2. Butter half pint mason jars and sprinkle 2 tablespoons of sugar over hulled and halved strawberries.
  3. Sift flour, baking powder, and salt together into a medium bowl.
  4. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed until pale and fluffy, about 3 minutes.
  5. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  6. Reduce speed to low; gradually mix in flour mixture.
  7. Once well mixed, spoon sugared strawberries into buttered mason jars.
  8. Top strawberries with cake batter, filling the mason jar only half full.
  9. Evenly space mason jars on a baking sheet and bake until the cake is dark golden brown, about 45 minutes. Let cool on a rack at least 30 minutes before serving. If not serving right away, let the crisps cool to room temperature, cover, and refrigerate for up to 4 days.