2 ratings

Mason Jar Mixed Berry Shortcake

Summer in a jar

Light and airy genoise cake is beautifully layered in a mason jar along with crème anglaise (basically melted ice cream) and summer berries.  This recipe comes courtesy of Mieko Takahashi of The Dessert Bar for Reddi-wip


Genoise Cake

  • 9 egg whites
  • 9 egg yolks
  • 4/5 Cups sugar A
  • 1/5 Cup sugar B
  • 3/4 Cups cake flour
  • 2/5 Cups butter

Crème Anglaise

  • 4/5 Cups milk
  • 1/2 vanilla bean
  • 3 Tablespoons + ½ teaspoon. sugar
  • 2 egg yolks
  • 2 1/2 Tablespoons all-purpose flour
  • 1 Teaspoon Cognac
  • 2 Tablespoons condensed milk

For Assembly

  • Fresh strawberries, blueberries and raspberries (to taste)
  • Powered sugar (enough to dust strawberries)
  • Kirsch syrup (cherry brandy, for dipping genoise into)
  • Reddi-Wip


Genoise Cake

Sift flour.

Gradually mix egg whites and “Sugar A.”

Whisk egg yolks and “Sugar B.” Combine with egg white mixture.

Mix in flour to egg mixture and carefully fold in the melted butter.

Place on parchment paper and bake at 325 degrees for 15 minutes.

Once baked, cut genoise into small circles and freeze.

Crème Anglaise

In a bowl, mix together egg yolks, sugar and sifted flour.

Vertically slice the vanilla bean and remove seeds (keep seeds).

Heat milk, vanilla bean and seeds in a pot until warm (do not boil).

Pour heated mixture gradually into the egg yolk mixture; mix thoroughly.

Heat and whisk entire mixture on low until it thickens.

Let cool and add Cognac and condensed milk.

For Assembly

Cut strawberries into tiny cubes; top with powdered sugar and let macerate at room temperature

Dip genoise circles in Kirsch syrup (cherry brandy)

Spoon macerated strawberries into the mason jar; add a layer of the creme anglaise

Drop the soaked genoise on top of anglaise and whoosh with Reddi-wip

Spoon in more strawberries and drop another circle of genoise; add anglaise

Continue layering dessert until filled and top with Reddi-wip and fresh berries