Strawberry Shortcake Jars
⚡ KevEats Recipe
Strawberry Shortcake Jars
Light strawberry shortcake jars with Swerve yellow cake mix, cornmeal, juicy berries, and whipped topping.
These macro-friendly strawberry shortcake jars use a clever combo of Swerve Yellow Cake Mix and cornmeal for a rustic shortbread-meets-cornbread vibe. Layered with juicy strawberries and light whipped topping, they’re nostalgic, refreshing, and surprisingly light.
180
Calories
5g
Protein
9g
Fat
18g
Carbs
Ingredients
- 1 box Swerve Yellow Cake Mix
- 1/4 cup fine cornmeal
- 3 large eggs
- 1/3 cup oil or unsweetened applesauce
- 1 cup water or almond milk
- 2 cups strawberries, sliced
- 1 tsp granular sweetener, for strawberries
- optional lemon zest
- 8 small mason jars or containers
Whipped Topping Options
- 1 1/2 cups light whipped topping, such as Truwhip or Cool Whip Light
- or 1 cup heavy cream + 1 tsp vanilla extract for homemade whipped cream
- optional sweetener of choice for homemade whip
Kev Tip
Cool the cake completely.
Warm cake will melt the whipped topping and make the jars soggy. Let it cool before cubing.
Make It Fit Your Macros
Lower calorie: use applesauce instead of oil and light whipped topping.
Higher protein: use Greek yogurt whip or protein whip instead of regular whipped topping.
Dairy-free: use almond milk in the cake and coconut whip for layering.
Higher protein: use Greek yogurt whip or protein whip instead of regular whipped topping.
Dairy-free: use almond milk in the cake and coconut whip for layering.
Storage Notes
Store covered in the fridge for 2–3 days. For best texture, assemble the day you plan to serve or keep cake cubes and strawberries separate.
Instructions
- 1Preheat oven to 350°F. Lightly grease or line an 8x8 or 9x13 baking dish.
- 2Whisk cake mix and cornmeal together in a bowl.
- 3Add eggs, oil or applesauce, and water or almond milk. Mix until smooth.
- 4Optional: stir in lemon zest or vanilla extract.
- 5Pour into baking dish and bake 22–28 minutes, until golden and a toothpick comes out clean.
- 6Let cake cool fully, then cut into cubes.
- 7Toss sliced strawberries with sweetener and let sit 10–15 minutes.
- 8If making homemade whipped cream, whip cold heavy cream with vanilla until soft peaks form.
- 9Layer cake cubes, strawberries, and whipped topping into jars.
- 10Repeat layers and finish with whipped topping and a strawberry slice.
- 11Chill until ready to serve.
Dessert Notes
Macro note.
Estimated macros are per jar for 8 servings and will vary based on oil vs applesauce and which whipped topping you use.
Best store-bought whip move.
Look for real cream as the first ingredient, 2g or less added sugar per serving, and avoid hydrogenated oils when possible.
