We love just about anything in a mason jar, so here’s a refreshing dessert that is just perfect for spring!
Check out the instructions with photos below or skip to the bottom to see the summary.
MAKES 6 JARS
1, 7″ angel food cake
6 cups sliced strawberries (about 2 lbs)
1 pint heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of a 12-oz mason jar (you’ll need 6 total.) Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.
For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.
This recipe and images are courtesy of Iowa Girl Eats.