Macerate the strawberries: In a bowl, combine sliced strawberries, sugar, lemon juice, lemon zest, and vanilla. Stir and let sit for 15–20 minutes until the berries release their juices. Taste and adjust sugar as needed.
Prep the shortcake: Cut your shortcake or cake into 1-inch cubes. If using pound cake, you can lightly toast the cubes for extra texture, but it’s optional.
Make the whipped cream: In a chilled bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt to medium peaks. For a thicker, more stable layer, beat the softened cream cheese separately until smooth, then fold it into the whipped cream.
Set up your jars: Arrange clean jars on the counter. Have strawberries, cake cubes, and cream within reach for quick layering.
Layer 1—cake: Add a layer of cake cubes to the bottom of each jar, about 3–4 pieces, enough to cover the base.
Layer 2—strawberries: Spoon a generous layer of strawberries with some of their juices. The juice helps soften the cake slightly and adds flavor.
Layer 3—cream: Add a dollop or piping of whipped cream. Smooth lightly to the edges.
Repeat: Add another round of cake, berries, and cream. Fill each jar to just below the rim to leave room for garnish.
Decorate for Easter: Top with pastel sprinkles, a few mini chocolate eggs, or a pinch of tinted coconut “grass.” A small mint leaf adds a fresh pop of green.
Chill briefly: Refrigerate the jars for 30–60 minutes to let the flavors meld. If you can, wait to add garnishes until just before serving so they stay crisp.
