Strawberry Shortcake in a Mason Jar

  • Level: Easy
  • Total: 12 hr 20 min (includes standing time)
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 pounds strawberries, stemmed and thinly sliced

2 cups sugar

2 lemons, juiced

1 store-bought angel food cake

1 pint whipping cream

Grated zest of 1 lime

Chopped fresh mint, for garnish

Directions

Special equipment:
four 16-ounce mason jars
  1. Day 1: Mix the strawberries, 1 cup of sugar and the lemon juice in a bowl. Let the bowl sit in the refrigerator overnight.
  2. 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.
  3. 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.
  4. Layer the strawberries on top of the cake pieces. Add the whipped cream and garnish with chopped mint. Serve immediately.