RICHMOND, Va - Chef Chris Jewell, of Firebirds Wood Fired Grill, served up a sweet treat of strawberry shortcake and custard in a jar. This layered dessert is a part of their new spring menu, featuring dishes that use only spring’s freshest ingredients. Firebirds Wood Fired Grill is located at For more information visit online at 11800 W. Broad Street at Short Pump Towne Center. For more information visit richmond-short-pump.firebirdsrestaurants.com.
Strawberry Shortcake in a Jar
1 cup – Milk
1 cup – Heavy Cream
1 cup – Greek Yogurt
3.4 oz. – French Vanilla Pudding Mix*
1 Cup Strawberry Puree
8 each – Butter Cake Rounds –We use a biscuit cutter to cut the cake*
8 oz. – Strawberry Puree
Fresh Whipped Cream
Slice Almonds – Toasted
Mint Leaf – for garnish
Combine the first four ingredients in a mixing bowl. Once the milk, cream, yogurt and the pudding mix is fully incorporated, add the strawberry puree. Mix well. Pour 3oz of the custard in each jar. Top the custard with a butter cake piece, 1oz of strawberry puree and then 2 ounces more of the strawberry custard mix. Close the lid and refrigerate for hours. Top with fresh whipped cream and toasted almonds. Garnish with mint leaf.
For the Strawberry Puree
1 cup – Frozen or Fresh Strawberries
1/2 cup – Monin Strawberry Syrup*
1/4 cup - Fresh Strawberries – Sliced, plus 2 tbsp strawberry puree
Combine frozen or fresh strawberries and the strawberry syrup mix with a hand mixer or blender until smooth. If using frozen strawberries, let the mixture stand for 30 minutes until the strawberries are thawed. Mix the fresh strawberries into the puree.
*These ingredients are substitutions from Firebirds Wood Fired Grill’s Fresh Strawberry Shortcake and Custard recipe served at the restaurant. The ingredients can be found at any local grocer for a simple and convenient way to recreate this delicious dessert at home.