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» Pale Yellow

Cream together butter and sugar until pale yellow.

Chocolate Cake with Strawberries and Whipped Cream in Jars

Tracy Byrne

I have seen cakes and desserts in jars all over the blog-o-sphere and Pinterest and it's finally my turn to take a stab at it!  The adorable-ness factor is huge, as is the portability.  My mom loved the mason jars and she made sure to get them all back.  When I saw mason jars on sale at Target, I knew I was ready to try my hand at desserts in jars!

I sort of cheated here.  This recipe has my favorite chocolate cake recipe I used in the Mint Chocolate Cupcakes.  Even though I gave you a half recipe, I actually made a full recipe, made 12 cupcakes, and poured the rest into pan to bake for these desserts in a jars!  What can I say?  I'm a crafty lady!

These little guys were brought over to share with my brother at his new apartment.  He's a big boy now and moved out of the parent's house into his own place!  I'm so proud! It's weird though because my parents turned his old room into the guest room, so at night I would often turn into my old room, not the room I was sleeping in!  Change is hard.

Desserts in jars are the way to go, I finally understand the hype.  But remember, the jar is just the delivery method, the inside, tasting portion is full of endless possibilities! This recipe is a bit of a riff off of strawberry shortcake but with chocolate cake.  The cake is moist, the strawberries fresh & sweet, and the whipped cream ties everything together.  These cakes lasted an easy four days in the fridge.  If you make 12, the portions are a little skimpy, so as my dad said, just eat 2!

Print the Recipe.

Chocolate Cake with Strawberries & Whipped Cream in a Jar Yield - 9-12 8 ounce jars Adapted from Chocolate Cupcakes

3/4 cups flour 1/3 cup cocoa, I use Hershey's Special Dark 3/4 cup sugar 5/8 teaspoon (1/2 +1/8 teaspoon) baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/4 cup vegetable oil 1 teaspoons vanilla 1/4 cup + 2 tablespoons 2% milk 1/3 cup hot water

  1. Preheat the oven to 350 F.  Grease and coat a 12x9” pan in shortening and cocoa powder.
  2. Whisk together the flour, cocoa powder, sugar, soda, powder, and salt into a large bowl.
  3. Measure the milk and oil.  Add the egg and the vanilla to the mixing glass and beat together with a fork.
  4. Add the wet ingredients to the dry ingredients.  Mix until just combined and then scrape down the sides.
  5. Add hot tap water and whisk until the batter is well combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 18-20 minutes or until a toothpick inserted insides comes out clean.
  8. Once cool, cut into 2 inch circles and the crumble the rest.

16 ounces strawberries 1 1/2 tablespoons sugar 1 1/2 cups heavy cream 1 tablespoon powdered sugar 1 teaspoon vanilla

  1. Wash and hull the strawberries.  Slice and place in a bowl.
  2. Sprinkle the sugar over the strawberries and toss lightly.  Refrigerate for at least an hour to macerate the strawberries.
  3. Whip the cream until you reach soft peaks.  Add in the powdered sugar and the vanilla.  Whip until stiff.
  4. Add the whipped cream to the a piping bag.
  5. Set up an assembly line; empty jars, cake rounds, strawberries, whipped cream, and cake crumbles.
  6. Add the chocolate cake rounds to each jar.  Push down with your fingers.
  7. Spoon the strawberries evenly into each jar, add the juice too!
  8. Pipe a layer of whipped cream in each jar.
  9. Top with a sprinkling of cake crumbs.
  10. Pipe a whipped cream star on each.
  11. Screw on the lids and refrigerate until you are ready to enjoy.

Note - I made 12, 8 ounce jars, but they were loosely packed.  If you wanted more cake/filling per serving, divide everything into 9 jars.