Strawberry Shortcake in a Mason Jar
- Preparation Time10 mins
- Serves4
- DifficultyEasy
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
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.
