Strawberry Shortcake in a Jar
- 1 lb strawberries, fresh or frozen (thawed), chopped
- 2 tablespoons sugar
- 1 lb angel food cake or pound cake
- 1 cup cold heavy cream
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
- 6-8 medium mason jars
- 12-14 fresh mint sprigs
Place strawberries in a bowl. Sprinkle with sugar and allow to sit for at least 30 minutes. Reserve ¼ cup of the strawberries. Cut cake into 1" cubes.
In another large bowl combine heavy cream, powdered sugar and vanilla. Whip until stiff peaks form. In each jar layer cake, then strawberries, then whip cream. Repeat the layers until jars are filled.
Place a few of the reserved strawberries at the top of the jar with a couple mint leaves. Keep refrigerated until ready to serve.
Sponsor: Dan's Fresh Market