Desserts

Red, White & Blazed: Infused Berry Shortcake Jars

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Spark up your summer with every sweet, berry-infused bite.

These infused shortcake jars are equal parts nostalgic and elevated. Bursting with strawberries, blueberries, and layers of fluffy cannabis-infused sponge cake, each spoonful is a celebration. Whether you're hosting a BBQ or kicking back under fireworks, these jars deliver dessert and a buzz in one patriotic package.
Let's get baking, shall we?
Why You’ll Love It
Festive and Flavorful: A patriotic twist on a classic dessert that is perfect for summer parties and holiday gatherings.
Infused and Indulgent: Each jar contains cannabis-infused sponge cake for a sweet treat with a mellow buzz.
Fresh Berries: Juicy strawberries and blueberries add natural sweetness and vibrant color.
Quick Assembly: Store-bought whipped cream keeps this dessert low-effort but high-impact.
Make-Ahead Friendly: Jars can be made a few hours ahead and chilled until ready to serve.
Portion Control: Individual jars make dosing easy, customizable, and party-friendly.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Seasonal
Servings 6
Calories 300 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Electric Mixer
  • 1 Baking Pan (9 x 13)
  • Parchment Paper
  • 1 Set of Measuring Spoons
  • 1 Knife
  • 1 Cutting Board
  • 1 Spatula
  • 6 Small Jars (glasses will work great too for serving)
  • 1 Cooling Rack

Ingredients
  

  • 1 cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 Large Eggs (room temp)
  • 1 cup Granulated Sugar (plus 2 tbsp of sugar to to macerate strawberries)
  • 1/4 cup Milk (whole or 2%)
  • 2 tbsp Cannabis Infused Butter (melted)
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Sliced Fresh Strawberries
  • 1 cup Fresh Blueberries
  • 2 cups Whipped Cream

Instructions
 

  • Make the Sponge Cake
    Begin by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment.
    In a bowl, whisk together 1 cup All Purpose Flour, 1 tsp Baking Powder, and 1/4 tsp Salt. Set aside.
    In another large bowl, beat the 4 Large Eggs and 1 cup Granulated Sugar on high speed until thick and pale (about 6–8 minutes).
    Warm the 1/4 cup Milk slightly (about 10 seconds in the microwave) and stir in 2 tbsp Cannabis Infused Butter melted and 1 tsp Vanilla Extract.
    Gently fold the dry ingredients into the egg mixture in batches, alternating with the infused milk.
    Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
    Let the cake cool completely on a wire rack before cutting into cubes.
  • Prep the Berries
    Toss 1 1/2 cups Sliced Fresh Strawberries with 2 tbsp sugar and let sit for 10–15 minutes to release their juices.
    While that is resting, rinse and dry the 1 cup Fresh Blueberries.
  • Assemble the Jars
    In each jar, layer a handful of the sponge cake, strawberries, and blueberries. Top the layer with whipped cream and repeat until your jars are full. You can also top with a mint leaf for an added pop of color and freshness, or a bit of shaved chocolate for an extra layer of indulgence.

Notes

Cannabis Butter: You can infuse the butter using your favorite decarboxylated flower or tincture. Aim for 30–60mg THC in total, divided evenly across the sponge cake. 
Flavor Upgrade: Add a dash of lemon zest to the cake batter or berries for brightness.
Chill It: Refrigerate jars for 30 minutes before serving to help flavors meld and the whipped cream set amongst the layers. 
Storage: Best enjoyed fresh, but leftovers can be stored covered in the fridge for up to 2 days. Cake may soften slightly from the berry juices.
Ready to ignite your taste buds? These Red, White & Blazed jars are the perfect blend of summer fun, festive flavor, and cannabis infusion.
Keyword cannabis infused, shortcake, summer treats
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Sarah Schwefel is a journalist, research analyst, speaker, and patient advocate. After relocating for access to cannabis for her own health, she became engulphed in the cannabis and hemp industry determined to better help herself and other patients. In 2020, she became certified in endocannabinoid medicine studies from the American Journal of Endocannabinoid Medicine. Sarah uses her expertise to educate and advocate through her writing on various topics including legislation and the benefits plant medicine offers.