Strawberry Shortcake in a Mason Jar
From Haylie Duff, Real Girl's Kitchen [1]
Ingredients
- 2 pounds strawberries, destemmed and thinly sliced
Juice of 2 lemons
2 cups sugar
1 carton heavy whipping cream
Zest of 1 lime
Store-bought angel food cake
Fresh mint, chopped, for garnish
4 (16-ounce) mason jars
Directions
- Day 1: Mix strawberries, lemon juice, and 1 cup sugar in a bowl. Let the bowl sit in the refrigerator.
- Day 2: In a cold metal bowl, slowly mix the cream, a cup of sugar, and lime zest using a hand mixer for about 7 minutes. The mixture will first turn into a bowl of tiny bubbles and then slowly turn into a thick, zesty whipped cream.
- Trace a mason jar with a knife to cut a round piece of angel food cake. Press the cake into the bottom of the jar. Layer the strawberries on top. Add whipped cream. Garnish with mint chiffonade.
Information
- Category
- Desserts, Cake
- Cuisine
- North American
- Yield
- 4 servings