With one of the best summer fruits as the theme, you bet Thiessen's display was on point and the dessert table was loaded with strawberry sweets, from shortcake to pie, a great way to catch your eye!
Thiessen flew in Seattle baker, Jenny Keller, who has worked on Harper's previous birthdays. Keller prepared all the desserts and shared in the beautiful day with the Thiessens. One dessert the party featured is easy enough for a home cook to whip up. Keller gives step by step instructions in her new book Eat More Dessert on how to create these adorable strawberry shortcakes in a jar. We are lucky enough to have the recipe here as well!
Strawberry Shortcakes in a Jar
6 cups fresh strawberries, rinsed and sliced
⅔ cup plus 6 tbsp. sugar
4⅔ cup baking mix (like Bisquick)
1 cup whole milk
6 tbsp. butter or margarine, melted
12-14 canning jars
16-oz. container whipped topping or whipped cream, for garnish
1. Preheat the oven to 425°F (220°C).
2. Place the strawberries in a large bowl and mix with ⅔ cup of the sugar. Set aside.
3. In another large bowl, combine the baking mix, milk, melted butter, and remaining sugar until a soft dough forms. Using an ice cream scoop, scoop the batter onto an ungreased cookie sheet.
4. Bake for 9-10 minutes, or until golden brown. Remove the pan from the oven and place on a wire cooling rack until completely cool.
5. When ready to serve, place one shortcake biscuit in the bottom of each canning jar. Top with sliced strawberries, and garnish with whipped cream.
Enjoy this and all strawberry sweet treats all summer long! And as always, be sure to devour the details and this time eat more desserts!