Desserts in a Jar--Strawberry Shortcake Trifle
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
This layered dessert in a jar uses cookies in place of the traditional cake used in trifles. It goes together easily. This can be made in wide mouth 8 ounce jars instead. This will double your yield.
  • 2 pint baskets of fresh strawberries
  • 2 (to 4) tablespoons of sugar or equivalent amount of sugar substitute
  • Juice of ½ large lemon (approximately ¼ cup).
  • 13, 3" diameter, snickerdoodle or sugar cookies
  • 2 whole strawberries.
  • 10 oz container of cool whip frozen topping, thawed.
  1. Wash and cap all strawberries.
  2. Set aside two of the berries
  3. Slice all of the remaining berries and place into a bowl.
  4. Add sugar or sugar substitute and lemon juice to strawberries
  5. Mix well, mashing the strawberries slightly to get them to release some of their juice.
  6. Taste and add additional sugar if needed.
  7. Allow strawberries to rest for 10 minutes.
  8. Layer a cookie in the bottom of a clean wide mouthed pint jar, breaking cookie if necessary to fit into the jar.
  9. Top with strawberries.
  10. Top strawberries with whipped topping.
  11. Repeat until jar is full, ending with whipped topping.
  12. There should be one cookie left over. Crush this remaining cookie and sprinkle evenly over the whipped topping.
  13. Place ½ of a whole berry in the center of the cream and cookie crumb topping.
  14. Cover jars and store in the refrigerator overnight or for up to 36 hours.
Recipe by Patty Cake's Pantry at