Strawberry shortcake cottage cheesecake jars
Strawberry Shortcake Cottage Cheesecake Jars are a light and creamy layered dessert made with cottage cheese, Greek yogurt, angel food cake, and fresh strawberries. These no-bake cheesecake jars are easy to assemble, perfectly portable, and a fun twist on classic strawberry shortcake.
Strawberry shortcake is one of those desserts I will never get tired of and these Strawberry Shortcake Cottage Cheesecake Jars are my new favorite way to enjoy it. They are layered with fluffy cake, creamy cottage cheesecake filling, and juicy strawberries all packed into a jar that feels fun, portable, and just a little extra.
If you have tried my Mini Strawberry Shortcakes you already know I love putting a Lovely Delites twist on classics. These jars give the same nostalgic flavors you will find in my Strawberry Shortcake Truffles and Strawberry Shortcake Overnight Oats, but in a new format that is perfect for summer parties or keeping in the fridge for a sweet grab and go treat.
How to Make Strawberry Shortcake Cheesecake Jars
Make the angel food cake. In a clean bowl, whip the egg whites until soft peaks form. Divide the batter into 2–3 large mugs and microwave each for 30–50 seconds.
Make the cheesecake filling. In a high-speed blender, combine cottage cheese, Greek yogurt, vanilla bean paste, and maple syrup. Blend until smooth and creamy.
Assemble the jars. Layer cheesecake filling, cake cubes, and strawberries in 8oz jars. Repeat until the jars are full, finishing with strawberries on top.
Jar Secrets
Whip the egg whites well: The angel food cake depends on airy egg whites, so make sure you beat them until soft peaks form before folding in the flour.
Cool the cake completely: Warm cake will melt the cheesecake filling and strawberries, so let it cool fully before cubing or crumbling.
Blend until silky: For the best texture, blend the cottage cheese filling until smooth and creamy with no lumps. A high-speed blender works best here.
Assemble just before serving: If you want the jars to look picture-perfect, layer them the same day you plan to serve. For make-ahead, you can prep the components and assemble later.
Shortcake Your Way
- Berry Medley Jars – Swap the strawberries for a mix of blueberries, raspberries, and blackberries for a colorful twist.
- Chocolate Drizzle – Add a drizzle of melted chocolate or chocolate chips between the layers for a richer flavor.
- Pound Cake Swap – Use cubed pound cake or sponge cake instead of angel food cake for a denser, buttery bite.
- Tropical Vibes – Try layering in mango and pineapple with a sprinkle of toasted coconut for a sunshine-inspired jar.
How to Serve & Store
Serve. These jars are best served chilled straight from the fridge. They make a fun individual dessert for parties, picnics, or weeknight treats. Top with extra fresh strawberries or a dollop of whipped cream right before serving for an extra touch.
Store. Cover the jars with lids or wrap tightly and keep in the fridge for up to 3 days. The flavors meld together as they sit, but for the freshest look and texture, enjoy within the first day or two.
Make Ahead. To prep ahead, you can make the cheesecake filling and angel food cake a day in advance, then assemble just before serving so the layers stay neat.
If you make these Strawberry shortcake cottage cheesecake jars I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Strawberry shortcake cottage cheesecake jars
Ingredients
Cheesecake filling
- 1.5 cups cottage cheese (good culture low fat 2%)
- 1/3 cup plain greek yogurt
- 1 tbsp vanilla bean paste (can sub 1 tsp vanilla extract)
- 1/4 cup maple syrup
Angel Food Cake
- 3 egg whites
- 4 tbsp coconut sugar
- 6 tbsp all-purpose flour (sifted)
- ¾ tsp vanilla extract
- 1 big pinch of salt
- Optional: ⅛ teaspoon cream of tartar (helps stabilize the egg whites)
Instructions
Make the pound cake:
- In a clean bowl, whip the egg whites until soft peaks form. (Use a hand mixer if you want to make it faster, or a whisk if you’re feeling strong.)
- Gradually add the sugar, a tablespoon at a time, whipping in between until the mixture is glossy.
- Gently fold in the sifted flour, vanilla extract, and salt. Be careful not to knock all the air out, fold gently!
Microwave or Bake:
- You can divide the batter into 2-3 large mugs (or microwave-safe and microwave each one for 30-50 seconds depending on the mug size and your microwave power.
Oven option:
- Bake in a small greased pan (like a mini loaf pan or 6-inch cake pan) at at 350°F for about 15-18 minutes or until lightly golden and springy.
Cool and Use:
- Let it cool completely, then crumble or cube it for layering into your strawberry shortcake cheesecake jars.
Cheesecake filling:
- Add all the ingredients into a food processor and blend until smooth and creamy.
- assemble your jars with cheesecake filling, pound cake, fresh strawberry slices and enjoy!
Notes
- For the best texture, enjoy the jars right away so the pound cake stays light and fluffy. If meal-prepping, store the components separately and assemble just before serving.
- Blend the cottage cheese long enough to get it silky smooth—this makes the filling taste just like traditional cheesecake.
- Chill the cheesecake filling before assembling the jars to help it firm up and create clean, defined layers.
