Mason Jar Blackberry and Peach Shortcakes

Simple and delicious, these simple Mason Jar Blackberry and Peach Shortcakes are versatile and fun to pack for a picnic in the park. This is really one of those “recipes” where you just eyeball the ingredients since you can customize it to suit the flavors that you love.

Build Your Blackberry and Peach Shortcake

I layer vanilla Greek yogurt on the bottom of each mason jar. Depending on the size of the jar, this amount ranges from 2 Tbsp to 1/4 cup. For desserts, I prefer that smaller size jar (8-oz) versus a larger for portion control. You also can customize this bottom layer to use another flavor of yogurt or you can try pudding. Either taste great! Next I layer cubes of angel food cake or pound cake then top that with fresh fruit. This recipe uses blackberries and peaches but as you can see on the Facebook Live that I shot for Southern Living (watch below!), I used red and blue berries to make them patriotic.

Repeat the layers to the top and then seal with the top and ring for the mason jar. Since we aren’t preserving these in the same way you might do pickles, it is important to wash the everything before you make the dessert but there is no need to sterilize the jars and the lids. Refrigerate for 1 hour or up to 2 days.


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Mason Jar Blackberry and Peach Shortcakes

  • Author: Holley Grainger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x


  • 12 cups vanilla Greek yogurt
  • 12 pound cups cubed angel food cake orcake.
  • 1/21 cup blackberries
  • 1/21 cup chopped peaches


  1. Add 2 Tbsp to 1/4 cup Greek yogurt into the bottom of 4 mason jars (quantity will be dependent on size).
  2. Top with 2 Tbsp to 1/4 cup cubed cake, 1 Tbsp to 2 Tbsp blackberries and 1 Tbsp to 2 Tbsp chopped peaches.
  3. Repeat layers.
  4. Seal jar and refrigerate 1 hour to 2 days.