Recently, I went on this cooking and baking adventure, which I have really been enjoying, I hope you guys have been enjoying it too. Strawberries and whipped cream is one of my favorite treats to have when I am trying to pinch some calories but need to satisfy a sweet tooth craving. So, this recipe was right up my ally. Plus, the strawberries and cream combination looks so pretty layered together in the mason jars. This has all the flavors or a classic strawberry shortcake but with a soft pound cake layer instead of biscuit, and served in individual mason jars for a fun party or after dinner treat.
Pro Tip: An electric mixer is required to make this, use cool whip in place of homemade whipped cream.
Onto the ingredients and the instructions!
Serving Size: 2 Jars
INGREDIENTS
1 7 inch angel food cake (or any vanilla cake) 6 Cups of sliced strawberries (2 pounds) 1 Pint of Whipping Cream 1 Tablespoon Vanilla ¼ Cup of powdered sugar
INSTRUCTIONS
Step One: Slice the cake into small 2” cubes and then divide cubes in half.
Step Two: Slice the strawberries in half.
Step Three: Place 1 portion of the cubed cake at the bottom of your mason jar.
Step Four: Next, layer with ½ cup of the sliced strawberries
Step Five: When the next layer to add is the whipped cream, place the clean bowl of an electric mixer in the freezer for about 10 minutes. Add the heavy whipping cream, and vanilla to the chilled bowl and whip the mixture on a medium speed.
Step Six: Gradually add the powdered sugar and increase the speed to high and whip until the cream can hold its shape. This should take around 2-3 minutes. Be mindful to not over whip.
Step Seven:: Add a small dollop, about 2-3 tablespoons worth of whipped cream.
Step Eight: Repeat until your jar is completely full.
Step Nine: Refrigerate until you’re ready to enjoy.
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