This is the absolute sweetest favor I have ever made! These mini strawberry shortcakes were packaged lovingly for my daughter’s Bat Mitzvah. The labels, which matched the decor, made them stand out and added that personal touch.
A simple addition to these favors were the wooden forks, which were hand-stamped to match the color of the labels. Guests carried them off with long lasting memories of a ’sweet’ and special evening.
- 3 Cups flour
- 2 cups sugar
- 1 Tbsp. baking Powder
- ½ tsp. salt
- 1 cup oil
- 1 cup orange juice
- 1 tsp. vanilla
- 4 eggs, beaten
- Whipping Cream
- Fresh Strawberries, cleaned and sliced
- Small, favor-sized jars
- Sift the flour, sugar, baking soda, and salt together in a bowl. In a separate bowl, mix the oil, orange juice, vanilla, and beaten eggs together until well mixed.
- Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined. Pour batter into 2 9x13 parchment-lined baking pans (this will produce two thin sheets of cake).
- Bake at 325 degrees for 15-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean. Remove from oven when baked and set on a wire rack until cool.
- Once cool, use a circle cookie cutter to cut your cake into circles that are just smaller than your jars. Layer your jars with the cake circles, strawberries and whipping cream.
- Store in the refrigerator until ready to serve.
To package my miniature strawberry shortcake favors, I used Weck canning jars, and turquoise personalized labels in the style Modern Museo. They turned out great!
And for my dear daughter, YOU are my sweetest!
Top two photographs taken by Enluce Photography.
Used In This Project:
- Fancy Square Labels • I chose the “Modern Museo” style in turquoise.
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Chana is a proud wife and mother of eight living in Mill Valley, California. She is inspired by the colors and textures of every day life and loves sharing her creative ideas with her community. Chana writes DIY projects, crafts and recipes celebrating her Jewish faith and shlichus on her blog, Chana's Art Room and is the co-director of Chabad of Mill Valley with her husband, Rabbi Hillel Scop.
love these shortcakes!! I’m wondering if u ever tried freezing the cakes all ready in the jar before using them. i would like to make them in advance of my party. please email me at sroopy1@gmail. com
thank you so much
Hi Aviva,
I have actually frozen the cakes in jars and it was totally fine! I would suggest not putting the labels on the jars though until after they are completely defrosted otherwise as the cakes defrost the labels will get moist:(
Good luck!
best,
Chana