Vanilla whipped cream, fresh strawberries and blueberries, and moist Vanilla Almond Cake layered in a jar or cup — the perfect individually portioned treat for a Fourth of July celebration. These charming “cake-in-a-jar” parfaits are easy to assemble and ideal for parties, picnics, or on-the-go desserts.
🎥 Quick Video
A short demonstration is helpful if you prefer a visual guide to assembling these parfaits. The video shows the simple layering process and tips for neat, attractive jars.
How to Make Cake Parfaits or “Cake in a Jar”
These parfaits are a simple, festive dessert for summer gatherings. You can bake the cake ahead of time and freeze the layers until you are ready to assemble. Thaw the cake for a few hours before crumbling and layering.
For packaging, use 8-oz mason jars tied with twine and a wooden spoon for a rustic look. For portable servings, use 9-oz clear plastic cups with lids and add a plastic spoon — great for picnics or park parties.
If you prefer a full layer cake instead of jars, these flavors work beautifully in a traditional layered cake format as well.
Assembling is quick once the cake is baked. A helpful tip: bake and freeze the cake layers in advance, then thaw before crumbling. For the creamy layer, use a stabilized vanilla whipped cream to keep the parfaits neat. Stabilizing prevents the cream from weeping and helps the layers hold during transport or overnight refrigeration.
Quick Fresh Berry Fillings
Instead of a cooked compote, these parfaits use fresh berry fillings for a bright, seasonal flavor. Use fresh strawberries and blueberries. Lightly crush the berries to release juices, then macerate them with a little sugar and lemon juice to bring out their natural sweetness.
To thicken the fresh fruit slightly and make it easier to layer, whisk in a small amount of a thickening agent made for cold fillings (instant clearjel or a similar product). If you prefer not to use a thickener, a quick cooked compote made with cornstarch will also work — simply cool it before layering.
Can I substitute for the Instant Clearjel?
Yes. If you don’t have instant clearjel, you can omit it for a looser, juicier fruit filling, or cook a quick compote using cornstarch to thicken the fruit. The stabilization is mainly to keep the filling from seeping into the cake layers and to provide slightly firmer texture. The whipped cream itself can be assembled without additional stabilizer if you plan to serve promptly, but stabilized cream will hold up better if assembled the day before.
Other Summer Flavors
These flavor combinations are also excellent choices for summer gatherings:
-
The Best Blueberry Cake
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Strawberry Shortcake Trifle
-
Lemon Drizzle Layer Cake
-
Triple Strawberry Cupcakes
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Red, White, and Blueberry Cake Parfaits
Vanilla whipped cream, fresh strawberries and blueberries, and moist Vanilla Almond Cake layered in jars or cups. These individual parfaits are festive, easy to make, and perfect for summer gatherings.
Servings: 6 jars (8-oz) or cups (9-oz)
Prep Time: 30 mins • Assembling Time: 20 mins • Total Time: 50 mins
Equipment
- 8-oz mason jars (or similar jars)
- Wooden disposable spoons or plastic spoons
- Twine for tying jars (optional)
- 9-oz plastic cups with lids (for portable servings)
- Disposable piping bags and 1M star tip (optional)
Ingredients
- around 2 ½ cups crumbled Vanilla Almond Cake (or your favorite vanilla cake)
Berry Fillings
- 2 cups fresh blueberries
- 2 cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 7 tablespoons sugar, divided
- 3 tablespoons instant clearjel or similar cold thickener (optional — see notes)
Stabilized Vanilla Whipped Cream
- 1 batch prepared stabilized vanilla whipped cream (see recipe notes for details)
Instructions
Crumble the Cake
- Using your hands, crumble the baked Vanilla Almond Cake into small pieces until you have about 2½ cups of crumbs. (If you bake a ¼ sheet cake, you’ll use about half of a 1x batch for six jars.)
Prepare Fruit Fillings
- Place sliced strawberries and blueberries in separate bowls. Lightly smash the berries with the base of a cup or a fork to release some juices while keeping plenty of texture.
- Sprinkle 1 tablespoon lemon juice and 2 tablespoons sugar over each bowl of berries. Stir and let sit for 10 minutes to macerate and bring out the juices.
- Whisk together 3 tablespoons sugar and 3 tablespoons instant clearjel (or your chosen thickener). Divide this mixture evenly between the two bowls of macerated berries and stir until combined. The fruit will thicken immediately and a bit more as it sets. Taste and adjust sugar if needed.
Assemble Cake Parfaits
- Divide cake crumbs, berry fillings, and stabilized whipped cream evenly among six jars or cups. Aim for three layers of each component (cake, fruit, whipped cream) so each jar has alternating layers.
- For neat layers, use disposable piping bags (cut the tip) to pipe the berry fillings and a 1M star tip or piping bag for the whipped cream. You can also spoon the components in if you prefer.
- As you layer, use the side of the jar to guide the fillings and cream, keeping layers even and attractive.
- Tie a wooden spoon to the jar with twine, or insert a plastic spoon into the cup and secure the lid. Refrigerate until serving.
- Enjoy chilled.
Notes
- Instant clearjel is a cold-thickening product that works well for fruit fillings without cooking. If you use it, whisk it with dry sugar before adding to wet fruit to avoid clumps. If you don’t have instant clearjel, omit it for a juicier filling or make a cooked compote thickened with cornstarch and cool it before assembling.
- If you prefer a sweeter fruit layer, increase the sugar to taste. Fresh berries vary in sweetness, so adjust based on your fruit.
Author: Amy
Calories: Approximately 728 kcal per serving (estimated)
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