Strawberry Shortcake With Fresh Vanilla Cream (Mason Jars)

Strawberry Shortcake With Fresh Vanilla Cream (Mason Jars)

Serves 4

2 lb. fresh “thinly sliced” strawberries
1 cup granulated sugar
2 “juiced” fresh lemons
1 angel food cake (from the local market)
Fresh “sprigs” of mint for garnish
4 Mason jars (16 oz.)

The Cream:

1 cup “chilled” heavy cream
⅓ cup “light” sour cream
¼ cup granulated sugar
1 “halved lengthwise” vanilla bean (or
1½ teaspoons vanilla extract)

The Strawberries

In a large-medium bowl, place the lemon juice, sugar, and strawberries. Lightly stir to mix, cover, and place the bowl in the refrigerator to macerate overnight.

Cream Preparation:

In a medium bowl, place the heavy cream, sour cream, and sugar. Beat the ingredients with an electric mixer (or whisk) until thick peaks are formed. Lastly, blend in the seeds from the vanilla bean (simply scrape the beans out) or add the extract.

Cut the Angel Food Cake to Fit Jars:

Use a knife to trace around the opening of a jar. The goal is to cut cylinder-like pieces of cake to fit into the jars. Place the cake in the jars. Pour the strawberries over the cake and top with whipped cream.

Garnish with some fresh mint and serve chilled.

Diva Tip:

• Use the lids to cover the jars when bringing these delightful treats to parties, picnics, or special events. It also is wise to use ice packs or dry ice around the jars when transporting.

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