St. Patrick’s Day Strawberry Shortcake

The dessert in a jar craze has been all over Pinterest and the blog world for a good year now. I finally bought some small jars from Walmart to make my dessert for St. Patrick’s Day Bunco! I think they were just under $8 for a dozen… not terrible, and something I can use over and over. I believe they are about 4 ounces… I bought the larger size when we were celebrating my son’s birthday in CA last year, and they were much too big for a normal serving. As much as we all wanted to, nobody needs to eat 2 cupcakes and a wicked amount of frosting in one jar!

Strawberry shortcake in a jar sounded perfect to me… I am terrible with frosting, so the berries and whipped cream made this super easy for me to assemble quickly right before my party.

I started by adding some decorative ribbon to my jars… measure the circumference of your jar, then cut your ribbon slightly longer. I used hot glue to attach the ribbon to itself, making sure to pull tightly, so it wouldn’t slip off.

Now make some shortcake!


Strawberries! I had a huge box from Costco, but if you are making this for a small family, one container from your grocery store is plenty.

Yellow cake – baked in a 9×13 per box directions

Heavy cream, vanilla extract, and sugar – for the whipped cream.

Clean & cut your strawberries into bite sized pieces. Add a teaspoon or 2 of sugar and gently mix them together… this lets the strawberries sweet juices flow!

I turned my cake out onto a large cutting mat, then used an empty sanding sugar container to cut cylinders of cake. If you have a biscuit cutter that matches the diameter of your jars… use it! I don’t have biscuit cutters, and for some crazy reason 2 stores I checked did not have them!! I thought I lived in the South! Thankfully, my cake was slippery enough to come out of my jar, but you may want to lightly spray yours with cooking spray if your cake sticks.

Here is my cake inside the jars…

Next, just spoon the strawberries over the cake and top with whipped cream!

Whipped Cream:

Pour 1 cup heavy cream into your mixer’s bowl (I use my KitchenAid, but you can use a hand mixer as well). I like to add a teaspoon of vanilla extract, and about a tablespoon of sugar. Using the whisk attachment, whisk on medium to high speed for about a minute, or until peaks form. Don’t over whip… you don’t want butter!

I made the picks using kabob skewers I cut down into 4 inch pieces, then taped on the decorative tags. The tags I downloaded for free from The Tomkat Studio… I just used a scalloped 2-inch punch to cut them out, and taped them to the skewers. You can also use popsicle sticks, lollipop sticks, or whatever you can find!

My guests loved the shortcake, and it was something easy to make that made a big impact. Let us know how you’ve made dessert in a jar… it’s always fun to hear new ideas!



Cream Cheese Spinach Tortilla Rolls

Once a year, I host our neighborhood Bunco group. We have such a good time chatting, playing, eating, and of course indulging in a glass of wine… or 3. Because I was hosting in March, and a week before St. Patrick’s Day, I decided to go along with a green theme, and add in a few shamrocks here and there. I’ll try to share all of my recipes over the next week!

Today, I’ve got a recipe my Grandma shared with me a few years ago. It’s super easy, and always a crowd pleaser. These cream cheese rolls are similar to the ones you see on catering trays from the grocery store, but cheaper, and so easy to do yourself!


16 ounces cream cheese – softened

1 packet dry ranch dressing mix

Half of 1 small can chopped olives

1 small can diced green chilies

fresh green onion – about 3, chopped

1 cup shredded cheddar cheese

1 package tortillas – I used the spinach wraps for the green color, but you can use plain, low fat, whole grain, whatever you like!

Mix all the ingredients together… except the tortillas! I let mine sit overnight so the flavors could blend, but you don’t have to… maybe let it sit for a good hour or 2. Take one tortilla, and spread the mixture all over, evenly. I think I used about a 1/2 cup per tortilla, and made about 5 tortillas worth.

Roll up the tortilla, making it as tight as you can. You don’t want gaps or spacing inside the tortilla. Chill for about an hour, then slice them up! I cut off the uneven ends (a snack for me!), and sliced the rest in approximately 1 inch increments. Done!

I served mine on a chilled glass cake stand… I think it helped keep the cream cheese cold for a longer period.

Some tips:

You can make the filling a day or 2 ahead! However, I don’t recommend rolling them until a few hours before your party or event. I made one roll a day ahead to see if it would be ok, and it was slightly soggy. Yuck. I even rolled it in plastic wrap, but I think the humidity of the refrigerator, plus the cheese, just doesn’t work.

Enjoy your St. Patty’s Day!