Special equipment: four 16-ounce mason jars
Day 1: Mix the strawberries, 1 cup of sugar and the lemon juice in a bowl. Let the bowl sit in the refrigerator overnight.
Day 2: Trace around a mason jar with a knife to cut a round piece of angel food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars.
Make the whipped cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar and the lime zest using a hand mixer for about 7 minutes. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick, zesty whipped cream.
Layer the strawberries on top of the cake pieces. Add the whipped cream and garnish with chopped mint. Serve immediately.
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